Ukrainian Potato Soup (Kartoplyanka)



4 to 6 servings



1 md. onion, chopped
2 tbsp. butter
3 md. potatoes, diced
1 stalk celery, diced
1/4 cup diced carrots
1 tsp. salt
5 to 6 cups boiling water or
1 tbsp. flour
1 cup thin cream
Salt and pepper
Chopped parsley or


Cook the onion in the butter until slightly wilted. Add the vegetables, salt and boiling water. Cook until tender.

Press these ingredients through a sieve.

Blend the flour with a small quantity of the cream to a smooth paste. Add the remaining cream. Stir into the soup and bring it to a boil. Season to taste with salt and pepper. Garnish with parsley or dill. Serve with Croutons or Noodle Puffs.


Follow the recipe for Lokshyna (Egg Noodles.) Roll the dough, but do not dry it as for noodles. Fold the dough in half and cut out small rounds through the double thickness, using a very small cooky cutter or a large thimble dipped in flour.

Press the edges so that they hold together. Fry in deep fat to a delicate golden color. Drain on absorbent paper. These puffs are good with chilled fruit soups or potato soup.

Author's Comments

For richer-tasting soup, replace some of the water with a chicken broth or rich soup stock.

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