Czech Potato Soup “Kiselica”
(from cokerlj’s recipe box)
Makes a fantastically rich, hearty potato soup your family will love, just leave out the “sour” element in the recipe.
Another authentic Czech recipe. “Kiselica” loosely translates to “sour”. As happens, every family had their own version of this popular Czech soup. Many families added sauerkraut to this and won’t eat it any other way. My mothers family did not add the sauerkraut.
My non-Czech husband does not like the sour taste…makes a fantastic regular potato soup…so I leave the “hot pepper vinegar” on the table for each to add their own…all my kids love the addition of the “hot pepper vinegar” as do some of my little grandkids!
My children all learned to make this soup when they “left the nest”. They were even asked to make it by room mates and neighbors.
Source: Millie V. Bartek, Linda Coker
Categories: Czech Family Recipes, Potatoes, Soup
Ingredients
- 5 large potatoes cubed (large cubes/quartered)
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tablespoons bacon grease
- 1/2 cup fresh dill chopped, no coarse stems
- 1 pint whipping cream
- 1/2 cup flour
- 1 pound polish kielbasa sausage sliced in bite size circles
- water as needed
- salt & pepper to taste
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- HOT PEPPER VINEGAR:
- handful of long thin red pepper dried or fresh, Arobol available at most grocery stored in the Mexican food section or produce section.
Directions
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In a large pot, saute garlic and onion in a small amount of bacon grease.
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Throw in peeled diced potatoes. Add water to cover generously. Add salt, pepper and dill.
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Toss in the sliced sausage. Use your favorite sausage from the store or deli or your own home made…even a nice deer sausage would work…NOT breakfast sausage.
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Simmer until potatoes are tender and just ready to fall apart.
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Make a paste of the whipping cream and flour, you want this to be the consistency of a thick gravy. Pour slowly into soup, bring to a boil. Be careful so it doesn’t burn on the bottom.
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Your soup is ready to serve at this point.
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HOT PEPPER VINEGAR: I use the term “HOT” loosely as the peppers I recommended using are not real spicy.
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Stuff a wine/vinegar/oil cruet with the fresh or dried peppers.
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Bring your choice of vinegar (cider, wine or white…I like cider) Bring to boil, microwave works great for this.
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Pour hot vinegar over peppers in cruet.
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This keeps a long time on the shelf, you can add extra vinegar as needed. Try several drops of this in the potato soup instead of plain vinegar. I will use about a tablespoon in my bowl of soup. You may want to use less at first to see if you like.