Polish potato soup
Food Wishes · ♥ 12.2K likes · 332.9K views · 10 min video
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Halve the carrots, split lengthwise and cut across into half-inch pieces; cut the celery ribs in half and slice both together; peel, halve and dice the onion.
- 2–3 whole carrots
- 2 ribs celery
- 1 whole onion
- 2 tbsp olive oil
Over medium heat in the soup pot with a couple tablespoons of olive oil, cook the sausage a couple of minutes until it sizzles, to flavor the oil, not to brown it.
Add the carrot, celery and onion; cook, stirring, about five minutes until the onion is translucent and the vegetables soften.
- 2½ lb Yukon gold potatoes
Peel the potatoes, quarter and slice every quarter inch; reserve about half a pound in water in the fridge.
- chicken broth
- water
- salt
- freshly ground black pepper
- cayenne
Add chicken broth, a little splash of water, a generous pinch of salt, black pepper and cayenne.
Broth, pickles, dill and sour cream
- dill pickles
- pickle juice
Add sliced dill pickles, a big splash of pickle juice and a lot of chopped dill; raise the heat to high.
Once simmering, reduce to medium-low and simmer, stirring occasionally, about 45 minutes.
Mash with a potato masher about 30 seconds to break up the potatoes and release starch to thicken the soup.
When it returns to a simmer, drain and add the reserved potatoes; simmer, stirring occasionally, another 40 to 45 minutes until they are very tender.
Taste: add another pinch of salt and more fresh dill; taste again.
Ladle into warm bowls; finish with a dollop of sour cream and a sprinkle of fresh dill. Serve with buttered bread.
Serving with sour cream and dill