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.
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