A hearty and flavorful Polish soup featuring kielbasa, potatoes, and a touch of vinegar for a tangy finish.
Place the kielbasa in a large pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 30 minutes.
Piercing the kielbasa a few times allows the flavors to infuse into the broth.
Remove the kielbasa from the pot and set aside. Add diced potatoes, chopped onion, minced garlic, bay leaf, salt, and pepper to the pot.
Cut the potatoes into even pieces to ensure they cook uniformly.
Simmer the soup until the potatoes are tender, about 20 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
In a small bowl, whisk together the flour and cold water until smooth. Gradually add this mixture to the soup, stirring constantly.
Adding the thickener slowly prevents lumps from forming.
Slice the cooked kielbasa into rounds and return to the pot. Add vinegar and adjust seasoning to taste.
Taste the soup and add more vinegar or salt if needed for balance.
Serve the soup hot, garnished with chopped hard-boiled eggs.
For a festive touch, sprinkle some fresh parsley on top.
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