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Zupa Ziemniaczana (Polish Potato Soup)

RG

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.

Ingredients

  • 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 and chopped
  • 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 all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup (9 ounces) sour cream or 1 (8 ounce) container
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Instructions

  1. 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.
  2. 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 minutes.
  3. Serve the soup hot, garnished with chopped parsley, chives, or scallions, if desired.

Yield: about 14 cups, 9 to 10 generous servings

Posted by Olga at Recipe Goldmine 3/28/02 8:34:13 am.


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