Description
A hearty and traditional Polish potato soup, known as Zupa Ziemniaczana, made with soft potatoes, smoky bacon, aromatic vegetables, and fresh herbs for a comforting one-pot meal.
Ingredients
- 8 strips of bacon, chopped
- 1 large onion, chopped
- 1 large carrot, diced
- 1 parsnip, diced
- 1 ½ pounds (about 3 large) Russet or Yukon Gold potatoes, peeled and cubed
- 4 cups chicken or vegetable stock, hot
- 1 teaspoon dried marjoram
- 1 bay leaf
- Salt and black pepper to taste
- 4 tablespoons fresh dill or parsley, finely chopped
- Sour cream, for serving (optional)
Instructions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 5–7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add chopped onion and sauté in bacon fat for 5 minutes until softened.
- Add diced carrot and parsnip, and cook for another 5 minutes, stirring occasionally.
- Stir in cubed potatoes, hot stock, marjoram, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until potatoes are tender.
- Remove from heat and discard the bay leaf. Gently mash some potatoes against the side of the pot to thicken the soup slightly.
- Stir in cooked bacon and fresh dill or parsley. Adjust seasoning with more salt and pepper as needed.
Notes
Use starchy potatoes like Russets or Yukon Golds for a creamier texture. Try smoked kielbasa instead of bacon for a deeper flavor. To make it vegetarian, omit the bacon and use vegetable broth. The flavor deepens beautifully when reheated the next day.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish