How to Make Chef John's Polish Potato Soup
Embark on a culinary journey with Chef John as he unveils the secrets to crafting Polish Potato Soup. In this video, experience the rich flavors and comforting warmth of a traditional Polish dish. Chef John's expert guidance ensures you master the art of creating this hearty soup, featuring tender potatoes, savory broth, and a medley of aromatic ingredients. Watch now to bring the taste of Poland to your kitchen, and savor the soul-nourishing goodness of Chef John's Polish Potato Soup!
Transcript
00:00[MUSIC PLAYING]
00:01CHEF JOHN: Hello.
00:01This is Chef John
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undefined:undefinedmakes things seem better.
00:17But the true comfort,
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undefined:undefinedlittle bit of Polish sausage.
00:31And what we're going
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undefined:undefinedthe same thing to the celery.
00:45And the reason we cut the
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undefined:undefinedneed some onion, which
00:56we will peel and cut in half.
00:58And then we'll
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undefined:undefinedwe're making soup,
01:09so precise cuts
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undefined:undefinedslice it about every 1/4 inch.
01:25And by the way, in the
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undefined:undefinedonion, 2 two ribs of celery,
01:37plus 2 or 3 carrots
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undefined:undefinedadding in a couple
01:48tablespoons of olive oil.
01:50And what we'll do is cook
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undefined:undefinedto flavor the oil
02:00before we add our vegetables.
02:02So once our sausage has sizzled
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undefined:undefinedpieces of onions go
02:13from bright white to translucent
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undefined:undefinedwe will be slicing
02:26while our veggies are cooking.
02:28And what I'm going
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undefined:undefinedevery 1/4 inch or so.
02:41And you don't have to,
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undefined:undefinedinto the soup later,
02:52and I'm going to explain
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undefined:undefinedinto our sauteed vegetable
03:03and sausage mixture, and we
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undefined:undefinedpotatoes are in,
03:17we can transfer in
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undefined:undefinedand it's incredibly delicious.
03:29And then I also like to add
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undefined:undefinedto a cayenne.
03:41And then we'll follow
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undefined:undefinedas well as a nice big splash
03:53of that pickle juice
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undefined:undefinedwe'll want to raise
04:05our heat to high since we want
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undefined:undefinedthat in, depending on the brand
04:19you used, you might see some
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undefined:undefinedeverything to come
04:33to a simmer, at which
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undefined:undefineddill and those dill pickles
04:46we put in, the fat
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undefined:undefinedreminder, we only put
04:582 pounds of our potatoes in.
05:00And we still have
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undefined:undefinedsmashing and mashing
05:11for about 30 seconds
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undefined:undefineddo the exact same thing
05:20by just stirring this
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undefined:undefinedthicken the soup.
05:28And that's it.
05:29After a brief
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undefined:undefineda 1/2 pound of my 2 and 1/2
05:39pounds total.
05:40And we'll stir those in.
05:41And then we'll let this continue
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undefined:undefinedwe can see what's going on.
05:57And by adding those potatoes
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undefined:undefinedapart and have thickened
06:07everything up beautifully.
06:09But then we're also going to
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undefined:undefinedto want to grab a spoon
06:18and give things a taste
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undefined:undefinedscrew up a potato soup--
06:31one is not enough salt and
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undefined:undefinedbeen stirred in,
06:44we will give it a final
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undefined:undefinednext to some buttered bread.
06:55And by the way I use goat
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undefined:undefinedthis, I'm going
07:07to go with a dollop
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undefined:undefinedremarkable bowl of potato soup.
07:22I mean, I'm fine with a basic
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undefined:undefinedtanginess from the sour cream,
07:35when you add all
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undefined:undefinedto save part of our potatoes
07:47and add them halfway through.
07:48But texturally speaking, I think
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undefined:undefinedthey're the brothier
08:00versions of potato soup where
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undefined:undefinedall the grand poobah
08:14of how to make your zuppa.
08:15But as long as you're not
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undefined:undefinedis the actual process making
08:30the soup, and the meditation
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undefined:undefinedsomething like this
08:42is work or a task or a chore.
08:44Think of it as a fun
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undefined:undefinedwhich is why I really
08:55do hope you give it a try soon.
08:58So please follow the links
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