Frankfurt Soup

6 servings

Frankfurt soup is a very original-tasting soup that will exceed your expectations. The combination of paprika, flavors of kielbasa, potatoes, and the cream base is simply irresistible. It is simple and fast to prepare. If you like kielbasas or hot dogs, then you will find this soup being one of...

... the most original uses of them!

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Tom Founder

November 17, 2023

25 min.
25 min.
1/5

Ingredients:

Soup:

2 TBSP of frying oil (adjust if needed)
1 onion - peeled and chopped (large onion)
2 potatoes - peeled and diced (medium sized potatoes **)
1 LB of Polish kielbasa - sliced (*)
1 TBSP of ground paprika (optionally substitute with chili powder if you prefer a spicier flavo)
3 TBSP of all-purpose flour
6 cups of chicken broth/stock (or vegetable broth)
½ cup of milk (preferably whole milk)
½ cup of heavy cream
2 cloves of garlic - peeled and grated (or pressed)
1 TSP of salt (***)
½ TSP of pepper - ideally freshly ground

Optional final touch:

6 TBSP of sour cream
6 TSP of chives - finely chopped (adjust if needed)

* Optionally, you can substitute kielbasa for a hotdog. But high-quality kielbasas will always be the best choice.

** The ideal size of diced potatoes is anywhere from 3/8” to ½.” Different sizes of diced potatoes can result in different cooking times (in comparison to what shows in the recipe). Additionally, usage of larger diced potatoes may also require more liquid to be added during cooking (it can be just water), which will have to be additionally reduced to the desired thickness of the soup.

*** This recipe assumes that you are working with a sodium-free broth (a broth with no salt added). If you are working with a broth that includes sodium, adjust the amount of salt based on your preference.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Large Sauce Pan or Medium Pot (6QT)
1x Wooden Spoon or High-Temperature Silicone Spatula
1x Small Hand Grater or Garlic Press

Recipes

Best served with:

Croutons

Herb Baguette

Rustic Bread or Baguettes

Directions:

1. Sauté vegetables:

1.1. Preheat a medium pot on medium-high heat with 3 TBSP of frying oil and add:

1 large onion – finely chopped

Sauté with occasional stirring until glossy (about 2 – 3 minutes).

1.2. Add:

1 LB of Polish kielbasa – sliced

Sauté with constant stirring until the kielbasa gets partially seared and releases part of the fat (about 1 – 2 minutes).

1.3. Add:

2 medium potatoes – diced

Sauté for an additional 1 minute with constant stirring.

1.4. Then, dust with:

1 TBSP of paprika

Thoroughly stir together until nicely combined (about 20 – 30 seconds).

1.5. Then, dust with:

3 TBSP of All-Purpose flour

Thoroughly stir together until nicely combined (about 30 seconds).

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

Tom Founder

2. Simmering:

2.1. Add into the pot:

4 cups of chicken broth

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

2.2.

Lower the heat to medium and cook with occasional stirring until potatoes get fully cooked (about 15 – 25 minutes based on the size and kind of potatoes).

3. Finishing phase:

3.1. When your potatoes in the soup are fully cooked (take one potato out and taste to make sure it is done), add:

½ cup of whole milk
½ cup of heavy cream
2 cloves of garlic – grated
1 TSP of salt
½ TSP of ground pepper

Briefly stir together and cook with occasional stirring and without the lid until incorporated (about 2 – 5 minutes).

3.2.

Optionally, add water if the liquid evaporates more than it should and then cook for an additional 3 minutes.

3.3.

Taste and add salt and/or pepper if needed.

3.4.

Optionally, add water or broth if the liquid evaporates more than it should and then cook for an additional 3 minutes.

4. Serving:

4.1.

Before serving, let the soup cool down with occasional stirring to 150 – 160°F (optional).

4.2.

Serve each portion with a scoop of thick sour cream, and sprinkle with finely chopped chives.

4.3.

Best is to have fresh bread as a side.

About the Author:

TomFounder

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3 Followers

Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.