Polish Potato Soup With Sausage – Traditional Kartoflanka Recipe

Polish potato soup is one of the most frequently eaten in Poland. Easy to cook, it’s cheap and filling. Keep on reading to discover the traditional Kartoflanka recipe and tips for cooking!

Kartoflanka is definitely a winter dish. It’s a fatty soup because of different kinds of meat you use for cooking. It can definitely serve as a complete meal, not a starter before the second course.

This Polish potato soup recipe is very easy, however, quite time-consuming. Peeling and dicing the veggies takes some time but it’s definitely worthwhile!

Tips For Cooking Kartoflanka Polish Potato Soup

See also my garnek chłopski Polish sausage and potatoes recipe.

Cook the meat first.

First, cook the meat on the low-heat. Don’t boil it, the temperature should all the time be close-to-boiling (there should be no bubbles/ small bubbles).

When the water is so hot, you will notice the foam on the surface. It’s called szumy (shoo-myh) in Polish. Remove it with the spoon. When there is no more foam, add veggies, and cook until soft.

Store the soup in the fridge.

Polish potato soup can be store in the fridge for up to 5 days.

You can also pasteurize it and keep it like that for up to 2 weeks. Defrosted potatoes have a different structure, however, it’s perfectly safe to eat them.

Add more water if you want the soup to be thinner.

This traditional Kartoflanka recipe is for those who want to cook a fatty, filling soup that will make them feel full for hours. If you want to make the soup thinner, add more water or broth

Polish Potato Soup With Sausage – Traditional Kartoflanka Recipe

Polish Potato Soup With Sausage - Traditional Kartoflanka Recipe

Polish Potato Soup With Sausage - Traditional Kartoflanka Recipe
Prep Time 1 hour
Cook Time 1 hour
Additional Time 10 minutes
Total Time 2 hours 10 minutes

Ingredients

  • 15 oz of smoked bacon
  • 15 oz of raw pork ribs
  • 15 oz of sausage
  • 3.5 pounds of potatoes
  • 3 carrots
  • 2 parsley roots
  • 1 big celery root
  • 2-3 onions
  • 3 garlic cloves
  • 1 gallon of water
  • 6 tbsps of mustard
  • 6 bay leaves (optional)
  • 6 allspice grains (optional)
  • 1 tbsp of dried marjoram (optional)
  • 1 ½  cup of sour cream
  • salt, pepper

Instructions

  1. Place the allspice grains, bay leaves, a bit of salt, and meat (ribs and bacon) in the big pot. Cover it all with 1 gallon of cold water.
  2. Start boiling on the medium heat.
  3. In the meantime, peel the carrots, parsley roots, and the celery root. Next, grate them on a grater.
  4. Peel and dice the potatoes.
  5. The white foam will start to appear on the surface of the soup. Remove it with the spoon.
  6. When there is no more foam, add all the vegetables to the pot.
  7. Cook for about an hour until the meat and the veggies are soft.
  8. In the meantime, dice the sausage and fry it on the pan. Then, throw it into the pot.
  9. Peel and dice onions and garlic cloves. Fry it on the same pot as the sausage (it will already be greasy, so you won't need to use an additional fat).
  10. Add fried onion and garlic to the soup.
  11. When the soup is ready, take out the bacon and the ribs.
  12. Dice the meat and throw it back into the soup.
  13. Mix the sour cream with mustard and then mix it with 1 cup of the hot soup.
  14. Slowly pour the sour cream mixture into the hot soup, stirring all the time.
  15. Season with salt and pepper. Optionally you can add dried marjoram.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 611Total Fat: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 111mgSodium: 1106mgCarbohydrates: 36gFiber: 4gSugar: 4gProtein: 29g

These data are indicative and calculated by Nutritionix

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