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Polish Potato Soup

Polish Potato Soup with Kielbasa, Sour Cream, and Dill

This Polish potato soup combines tender potatoes, smoky kielbasa, carrots, sour cream, marjoram, and fresh dill in a comforting rustic broth. It is an easy one-pot dinner served best with warm rye bread.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Polish
Calories: 468
Ingredients Equipment Method Notes

Ingredients
  

Polish Potato Soup
  • 2 tbsp unsalted butter
  • 2 smoked kielbasa sausages sliced
  • 1 small yellow onion chopped
  • 2 medium carrots peeled and chopped
  • 6 medium potatoes peeled and cut into 1-inch pieces
  • 4 cups chicken or vegetable broth
  • 1 tsp dried marjoram rubbed between the fingers
  • 1 tsp kosher salt or to taste
  • ½ tsp black pepper or to taste
  • 1 cup sour cream
  • 2 tbsp fresh dill chopped, for garnish
  • rye bread for serving

Equipment

  • Large Heavy Pot
  • Cutting Board
  • Chef Knife
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Ladle

Method
 

  1. Melt the butter in a large heavy pot over medium heat.
  2. Add the sliced kielbasa in a single layer and cook for 4 to 5 minutes, turning occasionally, until the cut sides are browned.
  3. Transfer the browned kielbasa to a plate and leave the rendered drippings in the pot.
  4. Add the chopped onion and carrots to the pot and cook for 5 to 7 minutes, stirring occasionally, until softened.
  5. Stir in the potatoes, broth, marjoram, salt, and black pepper.
  6. Bring the soup to a boil, then reduce the heat and maintain a gentle simmer for about 25 minutes, or until the potatoes are tender when pierced with a knife.
  7. Place the sour cream in a bowl and whisk in a spoonful of hot broth to temper it.
  8. Lower the heat and stir the tempered sour cream into the soup until evenly combined.
  9. Return the kielbasa to the pot and simmer gently for 5 minutes without allowing the soup to boil.
  10. Taste and adjust the salt and pepper, then let the soup rest for 5 minutes before serving.
  11. Ladle the soup into bowls, garnish with fresh dill, and serve warm with rye bread.

Notes

  1. Keep the heat low after adding the sour cream to reduce the chance of curdling.
  2. Cut the potatoes into evenly sized 1-inch pieces so they cook at the same rate.
  3. For a slightly thicker broth, mash one or two potato pieces against the side of the pot.
  4. Taste before adding extra salt because kielbasa and packaged broth can both be salty.
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