Zupa ziemniaczana PDF Print E-mail

Zupa Ziemniaczana (Polish Potato Soup)

Posted by Olga at recipegoldmine.com 3/28/02 8:34:13 am

This is a hearty creamy soup is simple, but has a surprisingly rich flavor. Instead of the sour cream, milk can be used, but sour cream tastes much better.

7 medium potatoes (2 3/4 pounds), peeled
    and cut into 1- to 1 1/2-inch cubes
3 medium carrots (9 ounces), peeled and thinly sliced
3 celery stalks (3 1/2 ounces), thinly sliced
1 large onion (12 ounces), peeled and chopped
1 1/2 quarts (48 ounces) water
2 cups (16 ounces) broth (chicken, beef or pork)
2 tablespoons (1 ounce) butter
2 tablespoons (1/2 ounce) unbleached all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup (9 ounces) sour cream or 1 (8 ounce) container

Place the potatoes, carrots, celery and onion into a large pot. Add the water and broth, and cover the pot with a tight-fitting lid. Cook the soup over medium heat for 30 minutes, or until the vegetables are tender.

Melt the butter in a small saucepan. Stir in the flour, salt, and pepper. Cook the mixture over medium-low heat, stirring constantly, until it bubbles. Add 1/4 cup of the sour cream, stirring till smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly. Stir the sour cream into the soup. Bring it to a simmer over medium heat, reduce the heat to low, and simmer for 10 minutes.

Serve the soup hot, garnished with chopped parsley, chives, or scallions, if desired.

Yield: about 14 cups, 9 to 10 generous servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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