as a Polish guy, I have to say this recipe is pretty accurate to the genuine way we do it in Poland. I particularly liked the idea of adding the potatoes in two batches - while not exactly traditional, it definitely gives the soup an interesting twist and pleasant textural contrast. just a few quick notes and observations: 1. there's no need to use olive oil in this recipe; in most Polish households we use lard or just plain vegetable oil, or maybe some butter, if we're feeling extra fancy. 2. if you don't want your sour cream to curdle, you can scoop a couple tablespoons of hot broth (or even plain hot water) into a cup of sour cream (preferably at room temperature, and in ratio of roughly 1:1 of hot broth to cream), mix it thoroughly, and then add the warm broth-cream mixture to the soup; this pre-warming step should prevent the cream from curdling. but still, it's pretty common in Poland to eat home-style potato soup with slightly curdled sour cream particles: the curdles are not a bug, they're a feature. 3. the long cooking time is due to acidity of pickle juice preventing the potatoes from fully softening; if you're pressed for time, feel free to cook the vegetables and potatoes first, and only then add the pickles and pickle juice to adjust the acidity. BTW: you want to get the pickles of the sour, lacto-fermented type, not the sweet-crunchy type, they make a huge difference in the finished dish. also, genuine Polish-style lacto-fermented cucumbers ("ogórki kiszone") almost always come with a handful of dill fronds, garlic and horseradish thrown into the jar - you may want to add those into the pot and simmer them with the rest of the veggies to enhance the flavour of the soup. some dried wild mushrooms are also a common and welcome addition, though not required. 4. feel free to substitute kiełbasa sausage with some other smoked sausage, smoked bacon, smoked pork ribs or any other fatty smoked meat. you may also try substituting cucumber pickles with lacto-fermented cabbage, or some other lacto-fermented veggies. you may even try some Korean-style kimchi, but please don't call it "traditional Polish potato soup" if you do :) the potato soup at its core is not gourmet cuisine, but rather a simple peasant dish, a way to turn leftover meat scraps and whatever vegetables you have on hand into a hearty and nourishing meal, so there are multiple variations and few hard rules. 5. I strongly recommend adding a teaspoon or two of fresh or dried majorjam and a couple of cloves of garlic to the vegetable mix, they beautifully complement the smoky flavour of the sausage. you may also try adding a quartered or roughly chopped hard-boiled egg to the bowl, if you so fancy. and don't forget to garnish the finished bowl of your potato soup with a big handful of chopped fresh dill and parsley leaves!
Some great tips, thank you!. I've never tried this before but it looks really appetising. I'd much rather have simple peasant food than fancy cuisine any day! Thanks again for taking the trouble to post, I definitely want to try this.
I'm not a Polish (Lithuanian) but the use of olive oil immediately raised red flags to me too. On the other hand I have no doubt olive oil does improve this recipe both taste and healthiness-wise so why not.
I have a personal story about this soup! In 2005 I was stationed in Germany with the US Army. I attended a conference in my spare time in Małe Ciche - a very small ski resort town way out in the mountains of southeast Poland. The people who lived in that town all farmed and all simultaneously helped to run the town's hospitality business. The food I ate was made by mothers and their children in the large log cabin B&Bs. Several of the nights I stayed there, this soup was served as the first course. The dill, sausage and potato were such a perfect combination! The memory of this soup stayed with me for many years afterward. I even did my best to recreate it once I actually learned how to cook. Today, I learned that it's a real thing, and that Chef John calls it Polish Potato soup. It's pretty much exactly as I recreated it minus the dill pickles. Now I know!
Im Polish Ukrainian. My mom was taken at age 14 and placed in one of Hitler's camps as a forced laborer. At age 24 she came to the USA to start a new life. She was a good cook but rarely cooked Polish dishes. I look forward to this delishious and nutritious soup from my native origins.
Celery stalks have become somewhat popular in Poland only in last couple decades, we'd use root celery instead and cut it like a potato, and to add something green, we'd go for green onions, chives, parsley, or lovage. Other that that, it's pretty authentic.
Is adding diced dill pickles authentic? Does it make the soup taste like dill pickle or just give it a deeper flavor profile? I want to make it but I don’t know about the pickles and juice. If it had been green olives and juice, I would definitely try it!
@@merk9569 Not authentic IMHO, but I'd deem it a worthwhile experiment. It's basically a combination of potato soup and the famous "ogórkowa". Also, as mentioned eslewhere, in Polish soups it's always celery root that is used for broth, not the stalks.
@@TheAlgomalo The "celery root" is a completely different vegetable. It's real name is celeriac. Strangely it has similiar taste to celery (stalks). In Poland Celeriac is like a staple root veg for soups, stews etc. I love it. Some vegetarians cover it with egg/panko batter and fry it.
Fun fact: There is classic love-comedy polish song from one of major singers from 60's and 70's, Wojciech Młynarski called "Kartoflanka", which means "Potato soup". Song is about two people falling in love over patato soup in staff canteen.
If you have trouble with the sour cream staying broken in the soup, you can temper the sour cream. Just pour maybe a quarter to a half cup of the hot broth into your portion of sour cream and stir/whisk thoroughly, then pour it all into your soup. I'm allergic to dairy, and this really helps with the dairy-free sour creams, too. I learned to do this for my pickle soup.
Years ago I flew into Syracuse feeling sick as a dog and stopped by a local polish restaurant Eva’s. They had a similar-ish pickle soup on the menu that day and it pretty much cured my cold on the spot. Good stuff, I’ll have to give this a try.
As polish myself I approve of this recipe Chef John, more or less how my grandma does it (minus the celery, but it does look fitting here). Now I crave this sour/savoury delicacy.
I'm in MN and experiencing the warmest winter in 100 years. I love soup, and yes the process is so fun. I feel a recipe is just a really good suggestion, make it your own.
This looks delicious! My babcia would probably use a non- flavored vegetable oil (instead of olive) and at least 2 tsp of Vegeta (instead of just salt). The sour cream and dill are spot on!
Chef John, thank you for introducing us to this soup. We made it last week. It is delicious. I never thought pickles would be good in a soup. They add such a subtle but definite taste. We ate it for three days in a row it was so delicious. We paired it with some Tuscan olive oil bread from a bakery. Delicious!
Oh, this really looks good... As a German I love making me a nice hearty potatoe soup once in a while. We use other soup veggies for the base and my meat of choice typically is a chunk (500-1000g) of pork neck or pork shoulder which was marinated over night in the fridge, using a healthy amount of pepper and salt, as well as finally give it a good massage with a hot mustard, before sealing it in a zip lock..
Just made this with more like 10oz of sausage and 1 or 2 less potatoes - really good. I added some crushed fennel at the end and that really set it off. I will add that at the beginning next time, cuz yes there’ll definitely be a next time. Sliced the taters thinner so it would reduce the cook time. Love you, Chef John. You bring immense joy and yums into my life.
Def trying this out Chef J! And I promise to only use Polish ingredients....cause Im in Poland:) I am after all, the Bradly Coop, of what goes in my soup.
potato soup and rustic bread was a staple for breakfast and dinner in our house, often just with onions and potatoes with coconut cream instead of dairy. it's the epitome of comfort, the humble spud is fit for people of all walks of life. Cheers to my favorite veg, the POTATO 🥔🥔🥔
Never heard of a polish potato soup. But I am from north east Poland. My husband says that he knows this, but he comes from the capital. And he says that one does not add pickled cucumbers to potato soup. You mixed potato and and cucumber soup. And the cucumber soup is made out of laktofermented cucumbers, never pickles. But anyway love your show Chef.
Great suggestion to have the potatoes at two levels. Unfortunately I couldn't make it exactly as I was limited to ingredients on hand. The tips you gave made whatever it is I cooked so very yummy. The best part was making it with my daughter.
It's true! Something about cooking is just excellent for the mental health. Always calms me down and makes me happy by the end. And I might well give this soup a try soon as I'm polish myself :D and I don't have much experience with the food of my people, so this would be a good introduction
Acidic brine or vinegar inhibits potatoes from breaking down. Adding that at the end of cooking will save you time and you won't need a masher. Hi from Lithuania ;)
Now when your recipe is finished & I will make a bigger batch of soup , I put 1/3 of it in a separate pan & slice up a blood sausage ( 5 oz.) in mine( I am Irish) & add that to mine also, is delicious
I made this almost exactly the same as the recipe except I increased the kielbasa amount 20%, added a couple slices of chopped up bacon, and a couple bay leaves. Was really good, I told my friend at work about it the day before I made it he made a face about pickles in soup, but I brought him a bowl the next day and he apologized for having doubts.
I made this Soup and it is Delish, Chef John's recipes will get you 99.9% there - since the recipe calls for fresh dill that is not available in my area this time of year, I put in 3 Tablespoons of dried dill weed. The only thing I would do differently is add more Kielbasa, just a personal preference.
Kiełbasa means sausage in Polish... and we probably wouldn't use the olive oil. Apart from that looks delicious. Fun fact - reverse the amount of potatoes and pickles and you have more classic polish soup - ogórkowa.
❤Oh my. For me, the Zen absolutely is in every step of the preparation just like you mentioned. I am definitely going to add the dill pickles and juice in the next batch. Along with all of the fresh cut dill and sour cream I bet it is delectable. As always, all the beat. Joyce
We just made this tonight for the first time and it was SO good and really easy to make. We had some kielbasa from the polish deli so we used that. For garnishes we fried some up really crispy and we made a horseradish cream with fresh dill. It was so delicious and comforting I know we will be adding it to regular rotation!
Coming from a polish amarican family we only ever made a much simpaler version with just kelbasa, potatos and cabbage. The first time i made it myself i added carrots and cellary. Next time ill try to remembur to add the pickles and sour cream and see how it turns out.
Wow a polish soup, nice one ! But I'd say it is not a "potato soup", we call it ogórkowa (pickle soup), but what we do instead is we add a lot more pickles, usually not diced but grated, around 4-5 big pickles for the amount you showed and the juice from pickles we add it as well just a little bit more though, man I love ogórkowa ngl, especially with some good fresh bread with butter on top of it as a side.
I cook zupa ogórkowa relatively often. My dad, although Greek, was born and raised in Poland and it's one of the Polish recipes that has become a part of my standard. The king of comfort food soups and the reason a Greek in Sweden is cooking Polish food.
I made this the same day this was posted as I had the ingredients. IT WAS SO DELICIOUS 😊 definitely a keeper recipe. The tang from the dill pickles, pickle juice, dill and sour cream was amazing.
This is a variation on ZUPA OGÓRKOWA, or pickle soup. I grew up eating this. I never had the chance to learn my babcha's recipe, but thanks to the internet, I've come up with my own. In fact, I just made a batch this past weekend!! Can I suggest using polish style pickles, commonly referred to as pickles in brine. Pretty easy to make if you can't find them, and I think their lighter flavor works a little nicer. The other upside of switching for the polish pickles, you can use the liquid instead of the sour cream! I do love your video for introducing the amazing soup to everyone!! The biggest thing I'm using is calling it polish potato soup... so I stop getting weird looks, and I can get people to try it with less convincing!!! LOL
My Mom always said not to add the pickles before the potatoes are fully cooked (because supposedly they will not soften in acidic water from the fermented brine) and now Chef John tells me something else. My biggest cooking gurus disagreeing.
Man.. that WAS relaxing to watch! I love this type of soup, and I like that in your version, I could still see all the oil rise to the top, throughout the years I thought I was doing something wrong, apparently not xD I personally replace the sausage with a beef sausage or mushrooms like you said, it looks amazing, thank you for all of the awesome videos throughout the years John
i made this last night for dinner, supper good, love the pickly flavor with the cream, awesome. i did add to much pickle juice, my pot is not big enough for the full recipe so i halved it, but not as well as i though. tasted good still and i will totally make it again!
Had many "onesy twosy" vegetables; carrots, broccoli, onions, beans, potatoes, a few pieces ham, a sausage in the fridge that I wanted to use up. Made a terrific variation of your recipe.👍 It turned out delish! Could be a full meal with some bread, cheese, olives etc...two thumbs up!
Dill pickle soup is just a broth, grated dill pickles, grated carrots, grated parsnip, simmer, and finally add diced potatoes and cook for 20 minutes, and always add the pickle juice to the soup. Smacznego!
Another exceptional recipe from Chef John! Over the years and my inept analysis of foods, I have come to the realization the variance of ingredients is based on what was readily available. Now while the readers of this post are getting the knee jerk reaction of, "Duh!", consider that the author of this pairs his dishes with the wine he used to deglaze the pan. In other words, "What's made together, stayed together." Anywho, I am looking forward of Chef John's rendition of Marmitako. And yes, he probably has done it and I have missed it.
Looks great, haven't ever heard of this soup, but we never ate much polish food at home (even though was born here). It looks very "polish cuisine" like so I think it's a victory! Although I'm not sure if you should have used celery ROOT, not the stalk. I've never seen anyone use the stalk, always the root. Big thumbs up either way, feel welcome to try other dishes such as rosół (sooo comforting) 👍
Greetings from Germany. This soup looks very similar to German soups and classic "soup greens" over here would also use celeriac instead of celery, and probably some leek as well. Celery reminds me more of a French mirepoix. But I'm sure it's still great.
@@SomePotato As a Pole: yeah, that what we would do as well. This is pretty much polish cucumber soup if one would substitute celary with celariac and shredded the pickles (and probably double or triple the amount)
Yeah celery is not a typical thing to use for us, if anything celery root or celeriac i think its called. They are similar on flavour, i think celeriac is a bit tad more sweeter after cooking. Diced pickles is... strange. I don't think any soup i saw made, made myself or saw recipe for had them diced so big. If anything they would be grated, but not for this soup. Rather to be eaten on side if anybody would want some(but stil lweird af to do), but more of lacto fermented ones than simple pickles. But adding brine from those would be something I could imagine to expect in some recipes altough it can make potatoes 'crisp' in texture over time. From other things we never fry on olive oil, if anything it would be either on butter, lard or canola/sunflower oil. But polish-style i would name that for sure, it does have the spirit(in a sense!) :D
no its note a polish recip.... no no..... omfg noooo!!!!!!!! cream never, dilll never, pickle in this recip never !!!!!!! and this green veg never !!!!!!!!!!!!!!!!!! this is american style potato soup only................... if y wana try... carots yes one 2 pound of potatos one onion 2 sausages maby some bacon or beter pancheta. fry onion and sausage's next potatos nad carot sterr together 2-3 minutes add water and broth half/half, garlic (whole note choped) marjoram some peper and salt boild 40-45 minutes under cover. If y want to make more dense y neade to do roux its alll its really simple. The key to do it well is fry at start potatos and boild it on hight heat that this little champs of potato almost fall apart.
Ugh what a poet end to this one. I was just telling my roommate last night while she was making soup that cooking soup specifically is a visceral experience and a journey in itself.
Great recipe, just one small note: in Poland, you would use canola oil, not olive oil. Until recently, olive oil was very expensive and hard to get here, the most popular and widely used was and still is canola oil.
I love make foreign foods. I am not a fairate if soups, but this one was delicious after I made it! Thank you chief John for another delicious dinner!!
If you're trying to make it, do NOT think that the pickles here are (or should be) the sweet/vinegar ones that are way more popular in western countries. The pickles that are traditionally used are made by fermentation, the same way that sauerkraut is done. There's usually no sugar added at all, and those are salty/acidic only. Other thing is, that most of the country wouldn't add them in. Adding water from those cucumbers is an amazing secret not many know of, and it works for many other things - particularly tomato based sauces and, but essentially everywhere where meat flavors are not balanced enough. Splash added to burgers along mustard makes wonders for example - but you would rarely see those used in the Potato Soup. Sour Cucumber Soup on the other hand (which in my opinion is way better, especially made with smoked ribs) is where you would traditionally see those. If you're interested in another absolute, yet quite exotic classic - the Sorrel Stew (hard boiled egg mandatory, pork crackling optional) is the best one there is.
Chef John. You are the Paul Anka of you zupa Kartoflanka. To all the foodie critics out there how about give it a try first. Most slavic countries employ a sour component in their dishes. And yes I am of Polish decent and go there each year and enjoy the cuisine. CJ...your bigos recipe rocks!!!
as a Polish guy, I have to say this recipe is pretty accurate to the genuine way we do it in Poland. I particularly liked the idea of adding the potatoes in two batches - while not exactly traditional, it definitely gives the soup an interesting twist and pleasant textural contrast.
just a few quick notes and observations:
1. there's no need to use olive oil in this recipe; in most Polish households we use lard or just plain vegetable oil, or maybe some butter, if we're feeling extra fancy.
2. if you don't want your sour cream to curdle, you can scoop a couple tablespoons of hot broth (or even plain hot water) into a cup of sour cream (preferably at room temperature, and in ratio of roughly 1:1 of hot broth to cream), mix it thoroughly, and then add the warm broth-cream mixture to the soup; this pre-warming step should prevent the cream from curdling. but still, it's pretty common in Poland to eat home-style potato soup with slightly curdled sour cream particles: the curdles are not a bug, they're a feature.
3. the long cooking time is due to acidity of pickle juice preventing the potatoes from fully softening; if you're pressed for time, feel free to cook the vegetables and potatoes first, and only then add the pickles and pickle juice to adjust the acidity. BTW: you want to get the pickles of the sour, lacto-fermented type, not the sweet-crunchy type, they make a huge difference in the finished dish. also, genuine Polish-style lacto-fermented cucumbers ("ogórki kiszone") almost always come with a handful of dill fronds, garlic and horseradish thrown into the jar - you may want to add those into the pot and simmer them with the rest of the veggies to enhance the flavour of the soup. some dried wild mushrooms are also a common and welcome addition, though not required.
4. feel free to substitute kiełbasa sausage with some other smoked sausage, smoked bacon, smoked pork ribs or any other fatty smoked meat. you may also try substituting cucumber pickles with lacto-fermented cabbage, or some other lacto-fermented veggies. you may even try some Korean-style kimchi, but please don't call it "traditional Polish potato soup" if you do :) the potato soup at its core is not gourmet cuisine, but rather a simple peasant dish, a way to turn leftover meat scraps and whatever vegetables you have on hand into a hearty and nourishing meal, so there are multiple variations and few hard rules.
5. I strongly recommend adding a teaspoon or two of fresh or dried majorjam and a couple of cloves of garlic to the vegetable mix, they beautifully complement the smoky flavour of the sausage. you may also try adding a quartered or roughly chopped hard-boiled egg to the bowl, if you so fancy. and don't forget to garnish the finished bowl of your potato soup with a big handful of chopped fresh dill and parsley leaves!
Some great tips, thank you!. I've never tried this before but it looks really appetising. I'd much rather have simple peasant food than fancy cuisine any day! Thanks again for taking the trouble to post, I definitely want to try this.
I'm not a Polish (Lithuanian) but the use of olive oil immediately raised red flags to me too. On the other hand I have no doubt olive oil does improve this recipe both taste and healthiness-wise so why not.
@@JonnySublime It's a Polish Potato Soup and it cannot be made 1 billion ways even figuratively.
@@godfreyofbouillon966 actually yes it can
@@JonnySublime Keep repeating it, maybe it will make it true one day.
I have a personal story about this soup!
In 2005 I was stationed in Germany with the US Army. I attended a conference in my spare time in Małe Ciche - a very small ski resort town way out in the mountains of southeast Poland. The people who lived in that town all farmed and all simultaneously helped to run the town's hospitality business. The food I ate was made by mothers and their children in the large log cabin B&Bs. Several of the nights I stayed there, this soup was served as the first course. The dill, sausage and potato were such a perfect combination! The memory of this soup stayed with me for many years afterward. I even did my best to recreate it once I actually learned how to cook. Today, I learned that it's a real thing, and that Chef John calls it Polish Potato soup. It's pretty much exactly as I recreated it minus the dill pickles. Now I know!
Great story, thanks for sharing!
Now I REALLY need to make it….🫶
Im Polish Ukrainian. My mom was taken at age 14 and placed in one of Hitler's camps as a forced laborer. At age 24 she came to the USA to start a new life. She was a good cook but rarely cooked Polish dishes. I look forward to this delishious and nutritious soup from my native origins.
Similar story except Estonia
This soup is awesome...@@nancyk-ms3pc
Strangely immersive storytelling, lol, enjoyed the read, TY!
Celery stalks have become somewhat popular in Poland only in last couple decades, we'd use root celery instead and cut it like a potato, and to add something green, we'd go for green onions, chives, parsley, or lovage.
Other that that, it's pretty authentic.
Celery root is hard to find and pretty expensive in the US but celery stalks are cheap and plentiful.
Is adding diced dill pickles authentic? Does it make the soup taste like dill pickle or just give it a deeper flavor profile? I want to make it but I don’t know about the pickles and juice. If it had been green olives and juice, I would definitely try it!
@@merk9569 Not authentic IMHO, but I'd deem it a worthwhile experiment. It's basically a combination of potato soup and the famous "ogórkowa". Also, as mentioned eslewhere, in Polish soups it's always celery root that is used for broth, not the stalks.
@@TheAlgomalo The "celery root" is a completely different vegetable. It's real name is celeriac. Strangely it has similiar taste to celery (stalks). In Poland Celeriac is like a staple root veg for soups, stews etc. I love it. Some vegetarians cover it with egg/panko batter and fry it.
that's interesting - thx for posting that
Oh yea, "Bramboračka"
My favorite soup since childhood. Greetings from Czech Republic!
Fun fact: There is classic love-comedy polish song from one of major singers from 60's and 70's, Wojciech Młynarski called "Kartoflanka", which means "Potato soup". Song is about two people falling in love over patato soup in staff canteen.
Nice!
Sound sweet
Soup never gets enough credit. Great recipe. Thanks.
You're never out of the loop, when making potato soup.
If you have trouble with the sour cream staying broken in the soup, you can temper the sour cream. Just pour maybe a quarter to a half cup of the hot broth into your portion of sour cream and stir/whisk thoroughly, then pour it all into your soup. I'm allergic to dairy, and this really helps with the dairy-free sour creams, too. I learned to do this for my pickle soup.
Good polish recipes in English are very appreciated. -guy who married into Poland
Alternatively you could make the effort to learn your in-laws' first language.
@@danm8004 why post this? you dont know anything about this guys life
@@cheef825 because I'm sad and bitter.
@@danm8004 been there bro. if you can go to a nearby park and leave your phone at home. does wonders for me to disconnect from the internet
@@danm8004well played
I love the additional attention being brought to the meditation of cooking. That's something I'd like to focus on and appreciate more!
First time in Poland last year, fell in love with stuffed cabbage rolls
I grew up on those! Dad was German and mom was Slovak.
Mmmm Golumpki.
Gołąbki.
My boyfriend from Romania and I'm russian, and we are both have that cabbage rolls in our countries cuisine 😁
Cabbage rolls and coffee. Mmm, mmm good.
........attributed to the Smenge brothers..Josh and Jan.
Years ago I flew into Syracuse feeling sick as a dog and stopped by a local polish restaurant Eva’s. They had a similar-ish pickle soup on the menu that day and it pretty much cured my cold on the spot. Good stuff, I’ll have to give this a try.
As polish myself I approve of this recipe Chef John, more or less how my grandma does it (minus the celery, but it does look fitting here). Now I crave this sour/savoury delicacy.
I am SO in!
I highly recommend dark rye bread with such a soup!
"Grand Puba of potato zupa" - as a Polish fan of hip-hop I fully endorse this mix of Brand Nubian and Polish cuisine
"MC Grand Pu cutting through all the residue"
The fact he mentioned Grand Puba is absolutely amazing 😭❤️🇵🇱
I'm in MN and experiencing the warmest winter in 100 years. I love soup, and yes the process is so fun. I feel a recipe is just a really good suggestion, make it your own.
Me too. Loving the winter and love soup. Love it for breakfast year 'round.
This looks delicious! My babcia would probably use a non- flavored vegetable oil (instead of olive) and at least 2 tsp of Vegeta (instead of just salt). The sour cream and dill are spot on!
I am Polish😉 Absolutely Healthy**
Chef John, thank you for introducing us to this soup. We made it last week. It is delicious. I never thought pickles would be good in a soup. They add such a subtle but definite taste. We ate it for three days in a row it was so delicious. We paired it with some Tuscan olive oil bread from a bakery. Delicious!
Oh, this really looks good...
As a German I love making me a nice hearty potatoe soup once in a while.
We use other soup veggies for the base and my meat of choice typically is a chunk (500-1000g) of pork neck or pork shoulder which was marinated over night in the fridge, using a healthy amount of pepper and salt, as well as finally give it a good massage with a hot mustard, before sealing it in a zip lock..
Just made this with more like 10oz of sausage and 1 or 2 less potatoes - really good. I added some crushed fennel at the end and that really set it off. I will add that at the beginning next time, cuz yes there’ll definitely be a next time. Sliced the taters thinner so it would reduce the cook time. Love you, Chef John. You bring immense joy and yums into my life.
Def trying this out Chef J! And I promise to only use Polish ingredients....cause Im in Poland:) I am after all, the Bradly Coop, of what goes in my soup.
potato soup and rustic bread was a staple for breakfast and dinner in our house, often just with onions and potatoes with coconut cream instead of dairy. it's the epitome of comfort, the humble spud is fit for people of all walks of life. Cheers to my favorite veg, the POTATO 🥔🥔🥔
Today I very much enjoyed this episode.
And the Polish Man's Tummy is wanting some Polish Zoup.
Watching snow fall and build up. This soup sounds sooo gooood!
Thanks Chef John 😄😊
I love making soups and this one looks delightful! I'll be making this one soon. Thank you...
This soup look so good and tasty. 😋
Never heard of a polish potato soup. But I am from north east Poland. My husband says that he knows this, but he comes from the capital. And he says that one does not add pickled cucumbers to potato soup. You mixed potato and and cucumber soup. And the cucumber soup is made out of laktofermented cucumbers, never pickles. But anyway love your show Chef.
Polish food is so good. Cheers! 👍🏻👍🏻✌️
Yes!! My good buddy from Poland 🇵🇱
Great suggestion to have the potatoes at two levels. Unfortunately I couldn't make it exactly as I was limited to ingredients on hand. The tips you gave made whatever it is I cooked so very yummy. The best part was making it with my daughter.
It's true! Something about cooking is just excellent for the mental health. Always calms me down and makes me happy by the end. And I might well give this soup a try soon as I'm polish myself :D and I don't have much experience with the food of my people, so this would be a good introduction
A new video from Chef John is like a new episode from my favourite series.
Dziękuję
Acidic brine or vinegar inhibits potatoes from breaking down. Adding that at the end of cooking will save you time and you won't need a masher. Hi from Lithuania ;)
I agree.....cooking...esp chopping veggies is super calming to me! I do it just to feel better sometimes
I like every single thing about this recipe.
bon apetite from Poland!
Now when your recipe is finished & I will make a bigger batch of soup , I put 1/3 of it in a separate pan & slice up a blood sausage ( 5 oz.) in mine( I am Irish) & add that to mine also, is delicious
Looks like the perfect soup for a cold, rainy day.
Looks great. I have slightly different version using French Onion Dip, whole Cream and Butter. 😊Thanks for sharing with me.
and thanks for the "smash and mash" technique...nice easy way to thicken the soup!
I love soup! Watching it come together, smelling it while it simmers, home getting warmer and yes filled with love. Oh yes indeed , I love soup!
I made this almost exactly the same as the recipe except I increased the kielbasa amount 20%, added a couple slices of chopped up bacon, and a couple bay leaves. Was really good, I told my friend at work about it the day before I made it he made a face about pickles in soup, but I brought him a bowl the next day and he apologized for having doubts.
I made this Soup and it is Delish, Chef John's recipes will get you 99.9% there - since the recipe calls for fresh dill that is not available in my area this time of year, I put in 3 Tablespoons of dried dill weed. The only thing I would do differently is add more Kielbasa, just a personal preference.
Kiełbasa means sausage in Polish... and we probably wouldn't use the olive oil. Apart from that looks delicious. Fun fact - reverse the amount of potatoes and pickles and you have more classic polish soup - ogórkowa.
❤Oh my. For me, the Zen absolutely is in every step of the preparation just like you mentioned. I am definitely going to add the dill pickles and juice in the next batch. Along with all of the fresh cut dill and sour cream I bet it is delectable. As always, all the beat. Joyce
Thanks Chef. You have given me back a piece of home that was lost, now found.
Easy recipe. Everyone loved this. The pickles and pickle juice was awesome.
Thanks Chef John!
We just made this tonight for the first time and it was SO good and really easy to make. We had some kielbasa from the polish deli so we used that. For garnishes we fried some up really crispy and we made a horseradish cream with fresh dill. It was so delicious and comforting I know we will be adding it to regular rotation!
Coming from a polish amarican family we only ever made a much simpaler version with just kelbasa, potatos and cabbage. The first time i made it myself i added carrots and cellary. Next time ill try to remembur to add the pickles and sour cream and see how it turns out.
Hey,any vegetarian substitute to the Polish sausage?
Yum! This potato soup looks delicious!
Wow a polish soup, nice one !
But I'd say it is not a "potato soup", we call it ogórkowa (pickle soup), but what we do instead is we add a lot more pickles, usually not diced but grated, around 4-5 big pickles for the amount you showed and the juice from pickles we add it as well just a little bit more though, man I love ogórkowa ngl, especially with some good fresh bread with butter on top of it as a side.
I cook zupa ogórkowa relatively often. My dad, although Greek, was born and raised in Poland and it's one of the Polish recipes that has become a part of my standard. The king of comfort food soups and the reason a Greek in Sweden is cooking Polish food.
Started feeling under the weather today. Said I wanted soup and here’s the recipe I needed
I made your recipe this week and loved it- so delicious! Poland has some of the best soups!
Kiełbasa is the polish word for sausage. It's the category and not a type of sausage. There so many kiełbasy in Poland and not only one :)
Darn you, Chef John! You now have me adding dashes of cayenne to almost every single thing I make 😂😂😂
Not only is it delicious but it’s very beneficial for your health.
Dill? Pickles? No way! Two of my favorite things. I can't wait to try!
I made this the same day this was posted as I had the ingredients. IT WAS SO DELICIOUS 😊 definitely a keeper recipe. The tang from the dill pickles, pickle juice, dill and sour cream was amazing.
This is a variation on ZUPA OGÓRKOWA, or pickle soup. I grew up eating this. I never had the chance to learn my babcha's recipe, but thanks to the internet, I've come up with my own. In fact, I just made a batch this past weekend!!
Can I suggest using polish style pickles, commonly referred to as pickles in brine. Pretty easy to make if you can't find them, and I think their lighter flavor works a little nicer. The other upside of switching for the polish pickles, you can use the liquid instead of the sour cream!
I do love your video for introducing the amazing soup to everyone!! The biggest thing I'm using is calling it polish potato soup... so I stop getting weird looks, and I can get people to try it with less convincing!!! LOL
Dear Chef John. The real super bowl will be whatever bowl is full of this soup.
It's Soup! Make it as you like it!
Loves me some comfort soup. I had some Tuscan white bean, tomato sauce and spinach soup and LOVED it.
My Mom always said not to add the pickles before the potatoes are fully cooked (because supposedly they will not soften in acidic water from the fermented brine) and now Chef John tells me something else. My biggest cooking gurus disagreeing.
Man.. that WAS relaxing to watch! I love this type of soup, and I like that in your version, I could still see all the oil rise to the top, throughout the years I thought I was doing something wrong, apparently not xD I personally replace the sausage with a beef sausage or mushrooms like you said, it looks amazing, thank you for all of the awesome videos throughout the years John
i made this last night for dinner, supper good, love the pickly flavor with the cream, awesome. i did add to much pickle juice, my pot is not big enough for the full recipe so i halved it, but not as well as i though. tasted good still and i will totally make it again!
As a Polish American, oddly I've never had this, but maybe something similar. It's on my list.
I make almost this exact soup but with smoked bratwurst instead of kielbasa, no pickle, but add cabbage. My husband loves it!
Dear How are you
Your voice gives me good eats vibes, I'm here for it.
A deeply spiritual episode. Thanks!
Had many "onesy twosy" vegetables; carrots, broccoli, onions, beans, potatoes, a few pieces ham, a sausage in the fridge that I wanted to use up. Made a terrific variation of your recipe.👍
It turned out delish! Could be a full meal with some bread, cheese, olives etc...two thumbs up!
The Fountain on Locust in St Louis has an amazing polish dill pickle soup. Pair it with grilled cheese sandwich, and you won’t be disappointed.
Dill pickle soup is just a broth, grated dill pickles, grated carrots, grated parsnip, simmer, and finally add diced potatoes and cook for 20 minutes, and always add the pickle juice to the soup. Smacznego!
Thx. I'm gonna make this this week. My gf loves soup and potatoes. Your assasins fried were fantastic and froze easily.
Dziękuję!!
Looks like another great recipe, I cant wait to try it!
omg looks beautiful, tasty, and comforting! win-win-win !
Another exceptional recipe from Chef John! Over the years and my inept analysis of foods, I have come to the realization the variance of ingredients is based on what was readily available. Now while the readers of this post are getting the knee jerk reaction of, "Duh!", consider that the author of this pairs his dishes with the wine he used to deglaze the pan. In other words, "What's made together, stayed together."
Anywho, I am looking forward of Chef John's rendition of Marmitako. And yes, he probably has done it and I have missed it.
one step closer to you making the polish sour soup
I was really hoping that’s what this would be! One day, one day
I made this today. Outstanding!
Looks great, haven't ever heard of this soup, but we never ate much polish food at home (even though was born here). It looks very "polish cuisine" like so I think it's a victory! Although I'm not sure if you should have used celery ROOT, not the stalk. I've never seen anyone use the stalk, always the root. Big thumbs up either way, feel welcome to try other dishes such as rosół (sooo comforting) 👍
Greetings from Germany. This soup looks very similar to German soups and classic "soup greens" over here would also use celeriac instead of celery, and probably some leek as well. Celery reminds me more of a French mirepoix. But I'm sure it's still great.
@@SomePotato As a Pole: yeah, that what we would do as well. This is pretty much polish cucumber soup if one would substitute celary with celariac and shredded the pickles (and probably double or triple the amount)
the half first and half after method for potatoes can be applied to any soup to thicken it up without needing a roux or slurry
I used to watch your super bowl wing toss every year. Glad to see you're still making content
Excellent - will try this for sure. I love soups (I've just finished a bowl of delicious cauliflower soup).
Yeah celery is not a typical thing to use for us, if anything celery root or celeriac i think its called. They are similar on flavour, i think celeriac is a bit tad more sweeter after cooking. Diced pickles is... strange. I don't think any soup i saw made, made myself or saw recipe for had them diced so big. If anything they would be grated, but not for this soup. Rather to be eaten on side if anybody would want some(but stil lweird af to do), but more of lacto fermented ones than simple pickles. But adding brine from those would be something I could imagine to expect in some recipes altough it can make potatoes 'crisp' in texture over time.
From other things we never fry on olive oil, if anything it would be either on butter, lard or canola/sunflower oil.
But polish-style i would name that for sure, it does have the spirit(in a sense!) :D
Dinner tonight! We used home grown white sweet potato too because we ran out of spuds. Gorgeous soup.
Polish food is soooo good ❤
I love your accent....always makes me fall in love with you and food❤❤❤
Looks delicious. Thank you.
Definitely a different kind of soup that I’ve seen looks amazing. I’m gonna have to try it.
Had to try seeing I have polish heritage and it was excellent
This Polish potato soup recipe looks very polished. Enough that I'm sure I'd polish off a few bowls of it if I make it.
no its note a polish recip.... no no..... omfg noooo!!!!!!!! cream never, dilll never, pickle in this recip never !!!!!!! and this green veg never !!!!!!!!!!!!!!!!!!
this is american style potato soup only...................
if y wana try...
carots yes one 2 pound of potatos one onion 2 sausages maby some bacon or beter pancheta. fry onion and sausage's next potatos nad carot sterr together 2-3 minutes add water and broth half/half, garlic (whole note choped) marjoram some peper and salt boild 40-45 minutes under cover. If y want to make more dense y neade to do roux its alll its really simple. The key to do it well is fry at start potatos and boild it on hight heat that this little champs of potato almost fall apart.
bay leaf, allspice, pepper, are Mandatory
Simple soup but super healthy & delicious chief John ❤👍
Ugh what a poet end to this one. I was just telling my roommate last night while she was making soup that cooking soup specifically is a visceral experience and a journey in itself.
It looks much more exciting than the one I grew up on, although my Mom's was a killer!
Great recipe, just one small note: in Poland, you would use canola oil, not olive oil. Until recently, olive oil was very expensive and hard to get here, the most popular and widely used was and still is canola oil.
I love make foreign foods. I am not a fairate if soups, but this one was delicious after I made it! Thank you chief John for another delicious dinner!!
This looks like a great recipe. If it wasn’t the middle of summertime here in Melbourne I would fire it up tonight
If you're trying to make it, do NOT think that the pickles here are (or should be) the sweet/vinegar ones that are way more popular in western countries. The pickles that are traditionally used are made by fermentation, the same way that sauerkraut is done. There's usually no sugar added at all, and those are salty/acidic only. Other thing is, that most of the country wouldn't add them in. Adding water from those cucumbers is an amazing secret not many know of, and it works for many other things - particularly tomato based sauces and, but essentially everywhere where meat flavors are not balanced enough. Splash added to burgers along mustard makes wonders for example - but you would rarely see those used in the Potato Soup.
Sour Cucumber Soup on the other hand (which in my opinion is way better, especially made with smoked ribs) is where you would traditionally see those. If you're interested in another absolute, yet quite exotic classic - the Sorrel Stew (hard boiled egg mandatory, pork crackling optional) is the best one there is.
Chef John. You are the Paul Anka of you zupa Kartoflanka. To all the foodie critics out there how about give it a try first. Most slavic countries employ a sour component in their dishes. And yes I am of Polish decent and go there each year and enjoy the cuisine. CJ...your bigos recipe rocks!!!
Zurek and Barszcz are the Polish soups that use rye or wheat starters.