Recipe for cooking zupa ziemniaczana

Recipes from Poland and Hungary :: Polish and Hungarian Soups and Stews

Posted by Olga at recipegoldmine.com 3/28/02 8:34:13 am

This is a hearty creamy soup is simple, but has a surprisingly rich flavor. Instead of the sour cream, milk can be used, but sour cream tastes much better.

7 med. potatoes (2 3/4 lbs. ), peeled
    and cut into 1- to 1 1/2-in. cubes
3 med. carrots (9 oz.), peeled and thinly sliced
3 celery stalks (3 1/2 oz.), thinly sliced
1 large onion (12 oz.), peeled and chopped
1 1/2 quarts (48 oz.) water
2 c. (16 oz.) broth (chicken, beef or pork)
2 Tbsp. (1 ounce) butter
2 Tbsp. (1/2 ounce) unbleached flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1 c. (9 oz.) sour cream or 1 (8 ounce) container

Place the potatoes, carrots, celery and onion into a large pot. Add the water and broth, and cover the pot with a tight-fitting lid. Cook the soup over med. heat for 1/2 an hour, or until the vegetables are tender.

Melt the butter in a small saucepan. Stir in the flour, salt, and pepper. Cook the mixture over med.-low heat, stirring constantly, until it bubbles. Add 1/4 c. of the sour cream, stirring till smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly. Stir the sour cream into the soup. Bring it to a simmer over med. heat, reduce the heat to low, and simmer for 10 mins.

Serve the soup hot, garnished with chopped parsley, chives, or scallions, if desired.

Yield: about 14 c., 9 to 10 generous servings.