Embracing winter with grandma's classic potato soup
This soup has a rich history, and we must admit that our ancestors knew well which dishes to prioritize during the winter. After all, winters were much colder back then. The simple and inexpensive potato soup remains satisfying, keeps you full for a long time, and provides ample warmth.
Initially considered ornamental, potatoes eventually became a staple in many dishes. They gained popularity in the 18th century and became an essential component of the daily diet, particularly in rural areas.
A few ingredients, different recipes
No matter the recipe, potatoes are the star ingredient in this dish. They make the soup exceptionally filling and rich in essential vitamins and minerals. To prepare the potato soup, it's best to use type B potatoes. Many recipes suggest pre-boiling the potatoes before mashing them into a puree and mixing them with a light broth. This method gives the soup a unique, creamy consistency. Other recipes involve cooking the potatoes directly in the soup, resulting in the desired thickness. This dish becomes exceptionally fragrant and tasty with the right herbs and spices.
The simpler the soup, the better
While it may seem like a simple soup, there are many variations. Common additions include sausage, bacon, and sautéed onion. Cream can be added at the end of cooking; however, not everyone enjoys creamy soups. Alternatively, a simple roux made from fat and flour can be used. Our ancestors' creativity in making this soup was truly remarkable. My grandmother prepared the simplest potato soup possible, but it must be said that it tasted exceptional in winter.
My grandmother's potato soup
Ingredients:
- 1 lb potatoes
- 2 onions
- 3 carrots
- 1 parsley root
- 34 oz water
- 3 tablespoons vegetable oil
- 3 tablespoons butter
- Bay leaves, marjoram, salt, peppercorns to taste
- 1 tablespoon wheat flour
- 7 oz sausage, optional
Instructions:
- Peel and finely chop the onion. In a large pot, heat the oil 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.
- 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 soup.
- Heat for a while longer and serve the soup hot.
