Zupa Ziemniaczana kartoflanka

Name: Zupa Ziemniaczana kartoflanka
Prep time: 15 min
Cook time: 53 min
Total time: 1 h 8 min
Cuisine: Polish
Ingredients: 900 g Potato, diced; 150 g Carrot, grated; 100 g Parsley root, grated; 160 g Onion, diced; 300 g Kielbasa sausage, sliced; 40 g Butter; 150 g Sour cream; 20 g Wheat flour; 2 Bay leaf; 2 tsp Marjoram, dried; 15 g Chive, chopped; 15 g Parsley leaf, chopped; 2 tsp Salt; ½ tsp Black pepper, ground; 1800 ml Water

Zupa Ziemniaczana kartoflanka · ready in 1 h 8 min · 6 servings · 420 kcal per serving · easy · 15 ingredients

A homely Polish potato soup built on smoked kielbasa, root vegetables, and marjoram, finished creamy and fresh with herbs.

Prep: 15 min
Cook: 53 min
Total: 1 h 8 min
Serves: 6
kcal: 420
Difficulty: easy

Polish Soups

A QiMeal recipe · Updated 3 October 2026

Ingredients · 6 servings

900 gPotato, diced
150 gCarrot, grated
100 gParsley root, grated
160 gOnion, diced
300 gKielbasa sausage, sliced
40 gButter
150 gSour cream
20 gWheat flour
2Bay leaf
2 tspMarjoram, dried
15 gChive, chopped (to serve)
15 gParsley leaf, chopped (to serve)
2 tspSalt
½ tspBlack pepper, ground
1800 mlWater

Equipment

stovetop, knife, cutting board, grater, mixing bowl, whisk, ladle, wooden spoon, heavy soup pot, serving bowl

Instructions

Prepare Station
Gather measured ingredients, a heavy soup pot, knife, board, grater, bowl, whisk, ladle, and spoon before cutting the vegetables. · 15 min
What to look for: All ingredients are measured, vegetables are cut, and tools are within reach.
Brown Kielbasa
Fry sliced kielbasa in the dry soup pot over medium heat until lightly browned, then lift it to a bowl and keep the fat in the pot. · 8 min
When it is done: Kielbasa is steaming hot; if using not fully cooked sausage, it reaches 63°C / 145°F internally.
Sauté Vegetables
Add butter and diced onion to the pot; sauté until golden, then stir in grated carrot and parsley root for 3 minutes. · 5 min
What to look for: The onion is golden and the grated roots look glossy and softened.
Simmer Potatoes
Add diced potatoes, bay leaf, water, salt, and pepper; bring to a boil, then simmer for 20 minutes until potato cubes are tender. · 25 min
What to look for: The soup bubbles gently and the potatoes hold shape but crush easily.
Temper Cream
Whisk sour cream with wheat flour in a bowl, then slowly whisk in 2 ladles of hot broth until smooth and warm. · 5 min
What to look for: The cream mixture is smooth, pourable, and has no dry flour pockets.
Enrich Soup
Pour the tempered cream into the pot while stirring, keeping the soup below a hard boil so the cream stays silky. · 3 min
What to look for: The broth turns lightly creamy and remains smooth without curdling.
Finish Flavors
Return kielbasa to the pot, rub marjoram between your fingers, add it, and simmer gently for 5 minutes to combine. · 5 min
When it is done: Kielbasa pieces are hot throughout before serving.
Serve Fresh
Stir in chopped chive and parsley leaf, adjust salt and pepper, then ladle the hot kartoflanka into 6 bowls. · 2 min
What to look for: Fresh green herbs sit brightly through the creamy potato soup.

Nutrition (per serving)

kcal	420
Protein	12 g
Carbohydrates	39 g
of which sugars	5 g
Fat	25 g
of which saturated	11 g
Fibre	6 g
Sodium	1306 mg

Nutri-ScoreC

Allergens

Contains: milk, gluten

Ingredient substitutions

Carrot

Parsley root: The soup will be less sweet and more earthy.

Parsley root

Carrot: This keeps the root vegetable base but makes the soup sweeter.

Onion

Chive: Use only when onion is unavailable; add near the end rather than frying.

Butter

Sunflower oil: Use for frying the onion if butter is unavailable.

Wheat flour

Potato: Mash a little cooked potato into the soup for a rustic thickening.

Bay leaf

Marjoram: Use only if bay leaf is unavailable; marjoram remains the defining herb.