Soup Recipes

Frankfurt Soup Frankfurtská Polévka

6 servings

Experience the rich, comforting flavors of Frankfurt Soup Frankfurtská Polévka, a traditional creamy delight featuring smoky Polish kielbasa, tender diced potatoes, and a vibrant ground paprika base. This simple, fast-to-prepare meal is perfect for those who love a hearty creamy texture soup with a hint of garlic and a smooth heavy cream finish. Read More

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Tom the ChefPublished: 3.4.2026

Soup Recipes

30 min.

1/5

472 calories Per Serving (of 6) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

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Indulge in the Hearty Flavors of My Frankfurt Soup Frankfurtská Polévka

Welcome to my kitchen! Today, I am sharing a personal favorite: Frankfurt Soup Frankfurtská Polévka. This is an exceptionally original-tasting soup that I promise will exceed your expectations. By combining the smokiness of Polish kielbasa with the earthy heartiness of diced potatoes and a luscious creamy texture soup base, we create something truly irresistible. Whether you use traditional hot dogs or high-quality Polish kielbasa, the secret lies in the balance of ground paprika and all-purpose flour to achieve that perfect consistency. It is a quick 30 min recipe that brings a touch of European tradition to your dinner table, especially when finished with a dollop of sour cream and fresh chives. Let’s get cooking!

Selecting and Sautéing the Polish Kielbasa

In my Frankfurt Soup Frankfurtská Polévka, the choice of meat is foundational for the final flavor profile. I recommend using 1 LB of Polish kielbasa, though high-quality hot dogs are a classic substitute used in original versions. When I sauté the sliced Polish kielbasa in 3 TBSP of frying oil, the goal is to reach a point where it is partially seared. This step is crucial because it allows the meat to release its natural fats into the onion, which builds a savory base for the entire creamy texture soup. This process usually takes about 1–2 minutes of constant stirring to ensure the flavors are locked in before adding the diced potatoes.

The Importance of Diced Potatoes Size

For this Frankfurt Soup Frankfurtská Polévka, I find that the size of your diced potatoes significantly impacts the outcome. I suggest aiming for a size between 3/8” and 1/2”. If you choose to use larger diced potatoes, keep in mind that they may require a longer simmering time and potentially more chicken broth or water if the liquid reduces too much. I always sauté the diced potatoes for about a minute with the Polish kielbasa and onion to coat them in the flavored oil before adding my ground paprika, ensuring every bite is seasoned to perfection.

Mastering the Paprika and Flour Roux

To achieve the signature color and thickness of Frankfurt Soup Frankfurtská Polévka, I use a combination of 1 TBSP of ground paprika and 3 TBSP of all-purpose flour. After the Polish kielbasa and diced potatoes are ready, I dust them first with the ground paprika and stir for 20–30 seconds. This wakes up the spice without burning it. Then, I add the all-purpose flour, stirring for another 30 seconds to create a roux directly in the pot. This technique ensures the creamy texture soup is smooth and thick without any floury aftertaste.

Achieving the Perfect Simmering Consistency

Once the base is prepared, I add 4 cups of chicken broth and 1/2 cup of whole milk. Bringing the Frankfurt Soup Frankfurtská Polévka to a simmering point—ideally around 195°F—is where the magic happens. I cover the pot with a lid and let it cook for 15–25 minutes. The simmering process allows the starch from the diced potatoes to interact with the all-purpose flour and chicken broth, creating a cohesive and rich body. I always check the potatoes for doneness before moving to the finishing phase to ensure the texture is just right.

The Finishing Touches with Cream and Garlic

The final phase of my Frankfurt Soup Frankfurtská Polévka involves adding the elements that provide its luxurious depth. I stir in 1/2 cup of heavy cream and 2 cloves of grated garlic. Adding the garlic at the end preserves its pungent aroma, while the heavy cream rounds out the heat from the ground paprika. I also season with 1 TSP of salt and 1/2 TSP of pepper. It is important to let these cook for just 2–5 minutes without a lid so the flavors incorporate beautifully into the creamy texture soup.

Proper Serving Temperatures and Garnishes

Before I serve my Frankfurt Soup Frankfurtská Polévka, I often let it cool slightly to about 150–160°F. For the best experience, I top each bowl with a scoop of thick sour cream and a sprinkle of finely chopped chives. While these are optional final touches, they provide a cool contrast to the warm, smoky Polish kielbasa. As a modification not in the original recipe, some might enjoy adding a pinch of dried marjoram, but staying true to my steps ensures an authentic taste. I highly recommend serving this with a side of fresh rustic bread or a herb baguette.

Frankfurt Soup Frankfurtská Polévka

6 servingsTom the ChefPublished: 3.4.2026 ☆☆☆☆☆0x(write a review)👁351x

30 min.

1/5

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Ingredients:

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Soup:

3 TBSP of frying oil (any kind) (adjust if needed)

1 onion - peeled and chopped (large onion)

2 potatoes of your choice - peeled and diced (medium sized potatoes *)

1 LB of Polish kielbasa - sliced (Or high-quality hot dogs that were used in the original versions)

1 TBSP of ground paprika (optionally substitute with chili powder if you prefer a spicier flavo)

3 TBSP of all-purpose flour

4 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)

* 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:

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1x Large Sauce Pan or Medium Pot (6QT)

1x Wooden Spoon or High-Temperature Silicone Spatula

1x Small Hand Grater or Garlic Press

Nutrition per 1 Serving:(recipe split into 6 servings)

Estimated

Calories 472 Protein 17.8 g Fat 33.1 g Saturated fat 12.3 g Carbohydrate 27.4 g Sugars 6.2 g Fiber 2.6 g Sodium 1426 mg Cholesterol 91 mg

Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.

Directions:

1.Sauté Vegetables:

Let’s start preparing our delicious Frankfurt Soup Frankfurtská Polévka.

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).

2.Simmering:

2.1.

Add into the pot:

4 cups of chicken broth

½ cup of whole milk

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).