Kartoffelnka, or Polish Potato Soup. When it comes to cuisine, Poles don’t cut corners. If they do, it’s infrequent. You only need a few staple ingredients to transform your everyday soup into something amazing. That’s all it takes to prepare a soup that will wow you. You most likely already have the majority of the ingredients in your pantry or refrigerator.
Check for carrots. potatoes, indeed… parsnip Perhaps not always, but frequently Sausage that has been smoked, yes. Put it in a pot, give it a half hour, and dinner is ready. On a chilly winter night, this rich, flavorful soup will not only sate your appetite but also provide you with a warm, cozy feeling.
The word “kartoflanka” (car-toh-flahn-kah) makes me think of a recent Polish bean soup I made.
I suppose you just keep making things after you learn how to do them well. To create an entirely new cuisine, simply swap out a few items. I assume that the affordability of the ingredients contributed to the popularity of this soup. Potatoes are a versatile vegetable that are commonly used in Polish cooking because the majority of Poles living in the nation either grew them themselves or knew someone who did.
They’re used in soups, stews, potato pierogi, kopytka, and as a go-to starch for kotlety mielone or schabowe. Since it is also one of my all-time favorite vegetables, I will utilize it in my cooking for any reason. I’m serving it up as soup today.
INGREDIENTS:
- 8 c / 1 ½ kg of diced potatoes, cooked or raw
- Slightly over 6 ounces or 170 grams of smoked pork (sausage, bacon, ham hock, or ham bone). Smoked turkey is also acceptable.
- One and a half cups of peeled and cubed carrots (three large ones)
- One peeled and cubed parsnip or parsley root; one large celery root (or one sliced celery stalk)
- Each of the six whole peppercorns and allspice berries
- two bay leaves
- 2 liters or 8 degrees Celsius of water
- Half a tablespoon of salt
- 3 tablespoons of butter for the Roux
- ¾ cup finely diced onion
- One-half tablespoon of marjoram
- Three tablespoons all-purpose flour
RECIPE INSTRUCTIONS:
Peel and cube the potatoes if using them raw. Cube any leftover cooked potatoes and keep them away.
In a large pot, combine the raw potatoes*, smoked meat, carrots, celery, parsnip (or parsley root), peppercorns, allspice berries, and bay leaves. Add the salt and water. Boil vegetables for about 20 minutes, or until they are tender.
*If using cooked potatoes, add them and heat through once the other vegetables are tender.
To prepare roux, melt butter in a small sauté pan, add chopped onion, and sauté until gently browned. Cook for one more minute after adding the marjoram. Mix in flour and stir until thoroughly blended. Whisk in a few cups of boiling soup after adding them. Pour the roux into a pot and thoroughly stir until the soup thickens.
