Polish Potato Soup, known in Polish as Zupa Ziemniaczana, is a hearty and comforting dish that embodies the rustic flavours of traditional Polish cuisine. This rich and creamy soup combines tender Yukon Gold potatoes, savoury Polish kielbasa sausage and a medley of vegetables to create a satisfying meal perfect for cold days.
Ingredients:
- 2 tablespoons olive oil
- 4 ounces Polish kielbasa sausage, quartered and sliced 1/4 inch thick
- 1 yellow onion, chopped
- 2 ribs of celery, cut into 1/2-inch slices
- 2 carrots, cut into 1/2 inch pieces
- 2 1/2 pounds Yukon Gold potatoes, peeled and diced
- 4 cups chicken stock
- 1 1/2 cups water, or to taste
- 1 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1 pinch of cayenne pepper, or to taste
- 3/4 cup diced dill pickle
- 1/4 cup pickle juice
- 1/2 cup chopped fresh dill, divided
- 1/3 cup sour cream
Method of cooking:
In a large saucepan or Dutch oven, heat the olive oil over medium heat.
Add the sliced kielbasa sausage and cook until browned, about 5 minutes.
Remove the sausage with a slotted spoon and set aside, leaving the oil and rendered fat in the pot.
Add the chopped onion to the pot and cook until softened, about 3-4 minutes.
Add the celery and carrots and continue to cook for a further 5 minutes, until the vegetables begin to soften.
Add the diced potatoes to the pot and stir to combine.
Pour in the chicken stock and enough water to cover the vegetables by about an inch.
Season to taste with salt, black pepper and cayenne pepper.
Bring to the boil, then reduce the heat to low and simmer until the potatoes are tender, about 20-25 minutes.
Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender in batches and blend until smooth. Return the blended soup to the saucepan.
Stir in the diced pickles, pickle juice and half of the chopped fresh dill.
Return the browned kielbasa sausage to the saucepan.
Simmer for another 5-10 minutes to allow the flavours to meld.
In a small bowl, mix the sour cream with a ladle of the hot soup to temper it.
Stir the tempered sour cream into the saucepan.
Season to taste with additional salt, pepper and cayenne pepper.
Ladle the soup into soup bowls.
Garnish with the rest of the chopped fresh dill.
