Potato and Mushroom Soup (Kartoflanka Style)
Potato and mushroom soup, kartoflanka style: Poland's winter comfort bowl. Why the potato thickens the broth with no cream at all.
45 min
Europea Central / Polaca
4 servings
The story behind
When the cold bites in Central Europe, few things comfort like a bowl of kartoflanka. This potato soup of Polish heritage belongs to the region's great family of peasant soups, born of necessity: cheap, plentiful ingredients that kept well through long winters, such as potatoes, carrots, and mushrooms. Historically it was everyday food, filling and frugal, able to feed a whole family on very little. Its character hinges on how each ingredient is handled. The potato pulls double duty: some of it breaks down as it boils, releasing starch that thickens the broth naturally and gives the soup body without any cream, while the pieces that hold their shape add texture. The mushrooms, sautéed before they go in, develop toasted, savory notes through the Maillard reaction that enrich the whole pot with earthy depth. An opening sauté of onion and carrot builds the aromatic base. It's often scented with dill or marjoram and finished with a spoonful of sour cream at the table. This is the very definition of spoon food for grey days.
Instructions
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1In a large pot, sauté the onion and mushrooms until lightly browned.
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2Add the carrots and cubed potatoes, mixing well with the other vegetables.
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3Pour in the broth and add the marjoram, salt, and pepper.
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4Simmer over medium heat for 20-25 minutes until the potatoes are tender and the broth has thickened slightly from the starch.
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5Serve hot in a clay pot as shown in the image.
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6Garnish generously with fresh chopped chives before serving.
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