Polish Potato Soup Food

POTATO SOUP

Steps:

• Peel, cube, boil, drain and "mush" potatoes to the consistency you like (I like them lumpy, but my kids like smaller pieces).
• In separate pan, melt butter, add flour and cook while stirring for about a minute or so.
• Add half the milk and stir until lumps are out of flour mixture.
• Add remaining milk and on med-high heat, heat to a boil.
• Stir almost constantly or it will scorch.
• After boiling, turn heat off and add remaining ingredients.

POTATO SOUP

Steps:

• Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
• Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
• Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
• Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning.
• Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.

POTATO AND SAUERKRAUT SOUP WITH KIELBASA

Steps:

• Melt the butter in a large wide pot or Dutch oven over medium heat. Add the kielbasa and cook, stirring occasionally, until golden and crisp, 3 to 5 minutes. Remove with a slotted spoon to a plate, leaving the drippings in the pot.
• Add the onion, diced celery and potatoes to the pot and cook, scraping up any browned bits with a wooden spoon, until the onion and celery are softened, about 5 minutes. Add the caraway seeds and sauerkraut and cook, scraping up any remaining browned bits, 1 to 2 more minutes. Add 6 cups water, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a boil. Uncover, reduce the heat to a rapid simmer and cook until the potatoes are tender, 15 to 20 minutes.
• Stir together the heavy cream and mustard in a small bowl. Once the potatoes are tender, reduce the heat to medium low and whisk the heavy cream mixture into the soup. Return the kielbasa to the pot. Increase the heat to medium and simmer until thickened slightly, 3 to 5 minutes. Season with salt and pepper.
• Divide the soup among bowls. Top with the chopped celery leaves and dill.

POLISH POTATO SOUP - ZUPA ZIEMNIACZANA

Steps:

• In a large saucepan, cook bacon until it begins to render some of its fat. Add onions and sauté until translucent. Add carrots, celery, and potatoes and sauté gently for 5 minutes, but do not brown.
• Then add hot stock, parsley and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until vegetables are tender. Remove bay leaf, adjust seasonings, and serve hot with additional chopped parsley (if desired) and light rye bread .

BARNEY J'S POLISH POTATO SOUP

Steps:

• Saute celery and onion in a little butter until slightly tender but not brown.
• Cook potatoes and pinch of sugar in 3 cups of water until tender. (If using bouillon cubes, add before boiling potatoes. Use NO Salt in the water if using the bouillon cubes. Add in the celery and onions.
• Add 1/2 pint of sweet cream (can use milk), bring to simmer. Or use half-and-half.
• Add salt (if needed) and pepper to taste. Paprika for coloring. Sprinkle with parsley.
• You can sneak in a pat of butter before serving.
• Cooking Tips: Add as much milk or cream as necessary to suit your taste.
• Mash or crush potatoes to suit your taste. Or not!
• Don't sub or add dry milk; it gives an off-flavor.