ReceptnaptárPolish potato soup with carrots (zupa ziemniaczana)
Zupa ziemniaczana is the simple, inexpensive soup of everyday Polish life, and on a cool day it makes a warming lunch. In this version the potatoes and carrots cook in stock, and a milky base with butter and onion gives it a velvety texture. A little thyme and parsley add aroma, and it is thick enough to be almost a meal in itself.
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Ingredients
Method
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- Sauté the onion in the butter for 4-5 minutes until translucent.
- In a separate pot, cook the potatoes and carrots in the stock for 12-15 minutes, until tender.
- Stir the flour into the onion and cook for 1 minute.
- Gradually pour in the milk, stirring constantly, until it thickens.
- Pour the potato stock into the milk base, add the seasonings, and cook together for 5 minutes.
- Season with salt and pepper, and serve hot.
Source: Wikibooks Cookbook – Potato Soup (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Choose floury potatoes, because they break down slightly as they cook and thicken the soup on their own.
- Thicken the milk base over a low heat, stirring constantly, and do not boil it hard once the milk is in, because it can curdle.
- Toasted bread cubes or a little crisp-fried bacon make a crunchy topping, and a pinch of nutmeg deepens the flavour of the soup.
Frequently asked questions
Can I freeze it?
We do not recommend it, because the milk and potatoes turn grainy after freezing. It does keep for 3 days in the fridge, though.
Can I make it vegetarian?
Yes, with vegetable stock, as long as the stock cube contains no meat extract. The milk and butter mean it is not vegan.
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More polish ideas
- Tomato soup with rice (zupa pomidorowa)
- Creamy mushroom soup (zupa grzybowa)
- Lentil soup with smoked sausage
- Bean soup with smoked bacon
- Rosół (Polish chicken soup with vermicelli)
- Grochówka (Polish split pea soup with smoked sausage)
- Zupa kalafiorowa (Polish cauliflower soup with dill)
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