A taste of tradition: The enduring charm of potato soup
This soup has a long-standing reputation, and we must acknowledge that our ancestors were well aware of which meals to prioritise during winter. After all, winters were much colder in the past. The simple and inexpensive potato soup remains satisfying, keeps you full for a long time, and provides ample warmth.
Although initially considered ornamental, potatoes eventually became a staple in many dishes. In the 18th century, they started to be regarded as an essential component of the daily diet, especially in rural areas.
A few ingredients, different recipes
Regardless of the recipe, potatoes are the cornerstone of this dish. They make the soup extremely filling and rich in vitamins and minerals essential for the body. To make the potato soup, it's ideal to use type B potatoes, such as Irga or Orlik, which become crumbly and soft. Many recipes suggest pre-boiling the potatoes, which are then mashed into a purée and mixed with a light broth. This method gives the soup a unique, creamy consistency. Other recipes involve cooking the potatoes directly in the soup, also achieving the desired thickness. This dish becomes exceptionally fragrant and tasty with the right herbs and spices.
The simpler the soup, the better
While it might seem like a simple soup, there are countless variations. The most common additions are sausage, bacon, and sautéed onion. The cream is often added at the end of cooking. However, not everyone prefers creamy soups. An alternative is a simple roux made from fat and flour. Our ancestors displayed remarkable creativity when cooking this soup. My grandmother made the simplest potato soup, but it's worth noting that it tasted exceptional in winter.
My grandmother's potato soup
Ingredients:
- 450g potatoes,
- 2 onions,
- 3 carrots,
- 1 parsley root,
- 1 litre of water,
- 3 tablespoons vegetable oil,
- 3 tablespoons butter,
- Bay leaves, marjoram, salt, peppercorns to taste,
- 1 tablespoon wheat flour,
- 200g sausage, optional.
Instructions:
- Peel and finely chop the onion. Heat the oil in a large pot and sauté the onion until translucent.
- Peel and dice the vegetables. Add them to the onion and pour in the water.
- Add the bay leaf and pepper, and cook for about 30 minutes. Reduce the heat once it starts boiling.Once, reduce the heat
- When the vegetables are soft, optionally add the sausage cut into cubes—season with salt, pepper, and marjoram. Cook for an additional 10 minutes.
- In a small pan, melt the butter, add a tablespoon of flour, and mix well. Add the roux to the soupMelt the butter in. Add
- Heat for a while longer and serve the soup hot.
