Polish Potato Soup
Directions
- 1Cut the carrots in half, split lengthwise in half again, and cut across into half-inch pieces.
- 2Cut the carrots in half, split lengthwise in half again, and cut across into half-inch pieces.
- 3Cut the carrots in half, split lengthwise in half again, and cut across into half-inch pieces.
- 4Do the same with the celery.
- 5Do the same with the celery.
- 6Do the same with the celery.
- 7Peel the onion and cut in half, then slice across those cuts.
- 8Peel the onion and cut in half, then slice across those cuts.
- 9Peel the onion and cut in half, then slice across those cuts.
- 10Cut the Polish sausage into quarters, then slice it about every quarter inch.
- 11Cut the Polish sausage into quarters, then slice it about every quarter inch.
- 12Cut the Polish sausage into quarters, then slice it about every quarter inch.
- 13Place the soup pot over medium heat, add the olive oil and the sliced sausage.
- 14Place the soup pot over medium heat, add the olive oil and the sliced sausage.
- 15Place the soup pot over medium heat, add the olive oil and the sliced sausage.
- 16Cook the sausage, stirring, for a couple of minutes, until it starts sizzling in the oil.
- 17Cook the sausage, stirring, for a couple of minutes, until it starts sizzling in the oil.
- 18Cook the sausage, stirring, for a couple of minutes, until it starts sizzling in the oil.
- 19Add the carrots, celery and onions.
- 20Add the carrots, celery and onions.
- 21Add the carrots, celery and onions.
- 22Cook that stirring for about five minutes, or until the onions go from bright white to translucent.
- 23Cook that stirring for about five minutes, or until the onions go from bright white to translucent.
- 24Cook that stirring for about five minutes, or until the onions go from bright white to translucent.
- 25Peel the potatoes and cut them in quarters and then slice across every quarter inch.
- 26Peel the potatoes and cut them in quarters and then slice across every quarter inch.
- 27Peel the potatoes and cut them in quarters and then slice across every quarter inch.
- 28Reserve half a pound of potatoes in water and put them into the fridge.
- 29Reserve half a pound of potatoes in water and put them into the fridge.
- 30Reserve half a pound of potatoes in water and put them into the fridge.
- 31Add the rest of the potatoes to the sauteed vegetables and sausage mixture and give those a quick stir.
- 32Add the rest of the potatoes to the sauteed vegetables and sausage mixture and give those a quick stir.
- 33Add the rest of the potatoes to the sauteed vegetables and sausage mixture and give those a quick stir.
- 34Add the chicken broth (or vegetable broth) to the pot.
- 35Add the chicken broth (or vegetable broth) to the pot.
- 36Add the chicken broth (or vegetable broth) to the pot.
- 37Add a splash of water, salt, freshly ground black pepper, and cayenne pepper.
- 38Add a splash of water, salt, freshly ground black pepper, and cayenne pepper.
- 39Add a splash of water, salt, freshly ground black pepper, and cayenne pepper.
- 40Add the quartered and sliced dill pickles and pickle juice.
- 41Add the quartered and sliced dill pickles and pickle juice.
- 42Add the quartered and sliced dill pickles and pickle juice.
- 43Stir in the freshly chopped dill.
- 44Stir in the freshly chopped dill.
- 45Stir in the freshly chopped dill.
- 46Raise heat to high until it comes to a simmer, then reduce the heat to medium-low.
- 47Raise heat to high until it comes to a simmer, then reduce the heat to medium-low.
- 48Raise heat to high until it comes to a simmer, then reduce the heat to medium-low.
- 49Add the sour cream.
- 50Add the sour cream.
- 51Add the sour cream.
- 52Simmer, stirring occasionally, for about 45 minutes.
- 53Simmer, stirring occasionally, for about 45 minutes.
- 54Simmer, stirring occasionally, for about 45 minutes.
- 55Drain and add the reserved sliced potatoes.
- 56Drain and add the reserved sliced potatoes.
- 57Drain and add the reserved sliced potatoes.
- 58Continue simmering, stirring occasionally, for another 40-45 minutes, or until the potatoes are tender.
- 59Continue simmering, stirring occasionally, for another 40-45 minutes, or until the potatoes are tender.
- 60Continue simmering, stirring occasionally, for another 40-45 minutes, or until the potatoes are tender.
- 61Check for seasoning and add more salt if needed.
- 62Check for seasoning and add more salt if needed.
- 63Check for seasoning and add more salt if needed.
- 64Add more freshly chopped dill.
- 65Add more freshly chopped dill.
- 66Add more freshly chopped dill.
- 67Serve with buttered bread and a dollop of sour cream and a sprinkle of fresh dill.
- 68Serve with buttered bread and a dollop of sour cream and a sprinkle of fresh dill.
- 69Serve with buttered bread and a dollop of sour cream and a sprinkle of fresh dill.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 small piece Polish sausage
- 1 small piece Polish sausage
- 1 small piece Polish sausage
- 2 carrots
- 2 carrots
- 2 carrots
- 2 celery ribs
- 2 celery ribs
- 2 celery ribs
- 1 whole onion
- 1 whole onion
- 1 whole onion
- 2.5 pounds Yukon gold potatoes
- 2.5 pounds Yukon gold potatoes
- 2.5 pounds Yukon gold potatoes
- 8 cups chicken broth or roasted vegetable broth
- 8 cups chicken broth or roasted vegetable broth
- 8 cups chicken broth or roasted vegetable broth
- 1 splash water
- 1 splash water
- 1 splash water
- 1 generous pinch salt
- 1 generous pinch salt
- 1 generous pinch salt
- 1 shake freshly ground black pepper
- 1 shake freshly ground black pepper
- 1 shake freshly ground black pepper
- 1 shake cayenne pepper
- 1 shake cayenne pepper
- 1 shake cayenne pepper
- 1 cup dill pickles
- 1 cup dill pickles
- 1 cup dill pickles
- 1 bunch dill
- 1 bunch dill
- 1 bunch dill
- 0.33 cup sour cream
- 0.33 cup sour cream
- 0.33 cup sour cream
Equipment
knifecutting boardsoup pot