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Zupa kartoflana (potato soup)
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| Artist: |
_ |
| Categories: |
Eastern European, Polish, Soups & Stews |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| med | Potatoes, sliced | | 2
| | Stalks celery | | 1
| large | Onion, sliced thin | | 2
| | Carrots | | 1
| | Sprig parsley | | 2
| quart | Water | | 3
| tbsp | Butter | | 1
| tbsp | Flour | | 1
| cup | Top milk | | | Salt to taste |
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Procedures:
| 1 | Cover vegetables with water, add seasoning and cook until well done. | | 2 | Force through sieve. | | 3 | Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended. | | 4 | Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick. | | 5 | Add to strained vegetables and let simmer until smooth and thickened. | | 6 | Sprinkle with chopped parsley and serve with egg barley. |
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