Ślepe Ryby: Polish Potato Soup

Ślepe ryby is a potato soup from Wielkopolska, made without fish. Potatoes, onion, broth and herbs form its base, with slowly cooked vegetables and marjoram providing flavour. This simple, filling meal can be made as thick or thin as you like.

Ingredients for a pot of soup

For about 4 servings, you will need:

• 800 g potatoes
• 1 onion and 1 carrot
• 1.2 litres vegetable stock or water
• 1 tablespoon butter or oil
• 1 bay leaf and 2 allspice berries
• 1 teaspoon dried marjoram
• Salt, pepper and 2 tablespoons chopped parsley
• Optional: 2 tablespoons sour cream to serve

Choose potatoes that partly fall apart during cooking for a thicker soup. Firmer potatoes will retain more distinct pieces. The carrot is an addition to this home-style version, not a requirement.

You can use water instead of stock. Take particular care to soften the onion and season the soup at the end. Add salt sparingly, especially if the stock is already salted.

Preparing the vegetables and flavour base

Peel and rinse the potatoes, then cut into roughly 2 cm cubes. Peel and cut the carrot into smaller pieces and chop the onion. Evenly sized potato pieces cook at a similar rate, so some do not fall apart before the rest are tender.

Heat the butter or oil in a pot. Add the onion and cook over low heat for a few minutes, stirring, until soft. It does not need to brown. Add the carrot, stir and heat briefly. If the onion starts to darken, lower the heat and add a tablespoon of water.

Add the potatoes, bay leaf and allspice, followed by the stock or water. The liquid should cover the vegetables, so add a little more if needed. Bring to a boil, then reduce the heat.

Cooking and thickening

Simmer with the lid slightly ajar for about 20 to 25 minutes. Check the potatoes with a fork: it should slide in easily. Cooking time depends on the size of the cubes and the potato variety. Remove the bay leaf and allspice before serving.

To thicken the soup naturally, mash a few spoonfuls of potatoes against the side of the pot and stir. Alternatively, remove some vegetables, mash with a fork and return them to the pot. There is no need to blend the entire soup: the potato pieces give it texture.

If the soup is too thick, add hot water or stock and bring it back to a boil. If too thin, simmer uncovered for a few minutes. Another filling lunch is barley soup with vegetables.

Herbs, accompaniments and serving

Rub the marjoram between your hands and add it near the end of cooking. Season with salt and pepper and sprinkle with parsley before serving. The herbs should complement the mild potato flavour, so start with the amount given and taste before adding more.

Serve sour cream separately or temper it by mixing it in a bowl with a few spoonfuls of hot soup before pouring it into the pot. Heat gently after adding it. Serve the soup on its own or with bread. For a more tangy option, try Polish pickle soup.

Cool leftovers and refrigerate in a closed container. When reheating, add a little water if the potatoes have absorbed some liquid. Heat each portion thoroughly before serving.

Use a stable board and a sharp knife to cut the potatoes. Rinse them after peeling, then put the pieces straight into the pot or a bowl of cold water to keep the preparation area tidy. Drain the bowl before cooking.

FAQ

Does ślepe ryby contain fish?

This version contains no fish. It is a soup based on potatoes and broth, and retains its name despite having no fish in it.

Can I make it without sour cream?

Yes. The cream is optional, and mashed potatoes are enough to make the soup creamier. Use oil and vegetable stock for a dairy-free version.

When should I add fresh parsley?

Sprinkle it over the finished soup just before serving to retain its fresh flavour and colour. You can also serve it separately for each person to add.