Zupa Ziemniaczana (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.

Yield: about 14 cups, 9 to 10 generous servings

Ingredients

• 7 medium potatoes (2 3/4 pounds), peeled and 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

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 until 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.

Notes

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