Polish Potato Soup
A hearty Polish potato soup loaded with kielbasa, cabbage, and vegetables, offering comforting flavors with a touch of vinegar for brightness. Perfect for chilly days.
Ingredients
- 2 Tbsp margarine ⓘ
- 1 cup chopped onion ⓘ
- 2 cups chopped celery with leaves ⓘ
- 1 bay leaf ⓘ
- 1/2 tsp dried leaf thyme ⓘ
- 1 tsp salt ⓘ
- 5 cups water
- 1 lb kielbasa, skinned and sliced ⓘ
- 4 cups shredded cabbage ⓘ
- 2 cups carrots, pared and sliced ⓘ
- 2 Tbsp vinegar ⓘ
- 1 1/2 cups beef bouillon ⓘ
- 3 cups potatoes, pared and cubed ⓘ
Instructions
- In a large pot, melt margarine; add kielbasa, chopped onion, and chopped celery.
- Cook until onion and celery are tender.
- Add water, dried leaf thyme, salt, bay leaf, and beef bouillon; cover and cook for 1.5 hours.
- Add potatoes and shredded cabbage; cover and cook for 20 minutes.
- Stir in vinegar and serve.
Tips & Substitutions
To enhance the flavor of your Polish Potato Soup, consider adding a touch of smoked paprika or a splash of hot sauce for a bit of heat. If you don’t have kielbasa, any smoked sausage can work as a substitute. You can also use vegetable broth instead of beef bouillon for a lighter version. Fresh herbs like parsley or dill can be added just before serving for a fresh finish.
Serving Suggestions
Serve Polish Potato Soup hot, garnished with chopped fresh herbs for added color and flavor. It pairs beautifully with Golabki (Cabbage Rolls) or crusty bread for a hearty meal. A side salad with a light vinaigrette can balance the richness of the soup. For a complete experience, consider serving it with a glass of cold, crisp beer.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. You can add a splash of water or broth if the soup thickens too much upon cooling. This soup also freezes well; just make sure to leave out the vinegar until reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Polish Potato Soup contains roughly 2931 calories, with 25g protein, 235g carbohydrates, and 224g fat. It is an excellent source of vitamin A (333% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (201% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make a vegetarian version by omitting the kielbasa and using vegetable broth instead of beef bouillon. You can also add more vegetables like bell peppers or mushrooms to enhance the flavor.
What type of potatoes work best for this recipe?
Starchy potatoes like Russets or Yukon Golds are ideal as they become tender and creamy when cooked. Avoid waxy potatoes like red or new potatoes, as they hold their shape and won't give the soup the desired texture.
Can I add other vegetables to the soup?
Absolutely! Feel free to add vegetables like green beans, peas, or even corn for extra flavor and nutrition. Just be sure to adjust the cooking time slightly if you add harder vegetables to ensure everything is tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).