(Polish Potato Soup)
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 medium potatoes (2 3/4 pounds), peeledand cut into 1-
to 1 1/2-inch cubes
- 3 medium carrots (9 ounces), peeled and thinly sliced
- 3 celery stalks (3 1/2 ounces), thinly sliced
- 1 large onion (12 ounces), peeled
- 1 1/2 quarts (48 ounces) water
- 2 cups (16 ounces) broth (chicken,
beef or pork)
- 2 tablespoons (1 ounce) butter
- 2 tablespoons (1/2 ounce) unbleached
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
cup (9 ounces) 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 medium
heat for 30 minutes, or until the vegetables are tender.
- Melt the butter in a small saucepan. Stir in the flour, salt, and pepper. Cook
the mixture over medium-low heat, stirring constantly, until it bubbles. Add 1/4
cup 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 medium heat, reduce the heat to low, and simmer for 10
- Serve the soup hot, garnished with chopped parsley, chives, or scallions, if
Yield: about 14 cups, 9 to 10 generous servings
Posted by Olga at Recipe Goldmine 3/28/02 8:34:13 am.