Update date: 10 October 2013

Traditional soup with roasted potato dumplings



  • 1,2 l of acidified milk
  • 250 ml of 30% cream
  • 30 g of wheat flour
  • Salt
  • Pepper



  • 30 dkg of potatoes
  • Potato flour
  • 60 g of bacon fritons
  • Parsley leaves
  • 30 g of onion


Prepare the soup of milk and cream, thicken it with flour and season. Peel the potatoes and boil them. When boiling ends, add flour and whip all to a homogeneous mass. Fry the bacon with onion and add to potatoes. Serve the soup with roasted pancakes decorated with parsley leaves.


This meal was prepared by the Youth Cooking Club from Częstochowa during the 5th “Silesian Tastes Festival 2010” in Złoty Potok.