Description
Polish Potato Soup, known as Zupa Ziemniaczana, is a hearty and comforting dish made with tender potatoes, carrots, and onion simmered in flavorful chicken or vegetable broth. Enhanced with optional kielbasa for a smoky touch, the soup is finished with creamy heavy cream and fresh dill, offering a warm and satisfying meal that captures traditional Polish flavors.
Ingredients
Scale
Vegetables
- 4 medium Yukon Gold or Russet potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or tempered sour cream – see notes)
Meat (Optional)
- 5 oz kielbasa, diced (optional)
Herbs and Seasoning
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Peel and dice the potatoes. Peel and slice the carrots. Chop the onion and mince the garlic to ensure even cooking and release of flavors.
- Cook Vegetables: In a large pot, combine the diced potatoes, sliced carrots, chopped onion, and minced garlic. Pour in the chicken or vegetable broth and bring the mixture to a boil, allowing the vegetables to start softening.
- Add Kielbasa (Optional): If using, add the diced kielbasa to the boiling broth to infuse the soup with smoky flavor.
- Simmer: Reduce the heat to a gentle simmer. Let the soup cook for 20-25 minutes or until the vegetables are tender and easily pierced with a fork.
- Add Cream and Dill: Stir in the heavy cream (or tempered sour cream if preferred) along with the fresh chopped dill. Season with salt and pepper to your taste, mixing to combine all flavors smoothly.
- Serve: Ladle the hot soup into bowls and garnish with additional fresh dill if desired. Serve immediately for a warm, comforting experience.
Notes
- You can substitute heavy cream with tempered sour cream for a tangier flavor; temper by slowly mixing a small amount of hot soup into the sour cream before adding to avoid curdling.
- The kielbasa is optional, and you can omit it to make the soup vegetarian by using vegetable broth.
- Use Yukon Gold potatoes for a creamy texture or Russet potatoes for a fluffier consistency.
- Fresh dill can be replaced with dried dill if necessary, but fresh will provide the best flavor.
