Homemade Diil Pickle Soup Great Tasting Zuppa Ogórkowa In 5 Steps Lavender Macarons Recipes

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OGóRKOWA: POLISH DILL PICKLE SOUP ON VEAL



Ogórkowa: Polish Dill Pickle Soup on Veal image

'Ogórkowa' is a delicious soup soured with grated dill pickles and pickle juice. The soup is full of aromas of dill, garlic and horseradish. All of these flavours are coming directly from sour cucumbers, slowly fermented in brine.

Provided by Adapted by Kasia

Categories     Polish Soups

Time 2h30m

Number Of Ingredients 16

3 medium (approx. 6 oz, 170 g) carrots
3 medium (approx. 6 oz, 170 g) parsley roots
1/4 (approx. 4 oz, 120 g) celery root
1 leek (the white part)
1.5 lb (0.7 kg) veal on the bone - can be swapped for pork ribs, or poultry (wings, legs etc)
12 cups (3 litres) water
2 bay leaves
3 all-spice berries
5-6 medium dill pickles in brine
2 tbsp butter
4 medium (approx. 13 oz, 370 g) potatoes
dill pickle juice
10 fl oz (300 ml) sour cream, 18% fat (can be replaced with natural yoghurt)
2-3 tbsp dill, chopped
Salt, to taste
Black pepper, to taste

Steps:

  • Peel the vegetables, chop roughly into large pieces. If your meat is in one big piece, divide it a bit as well.
  • Place all the veggies and the meat in a large cooking pot (I use a 5 qt / 5 litres pot).
  • Pour the water in (enough to cover all the ingredients), and bring it to boil. Reduce the heat, add the spices and cook slowly. If scum appears, get rid of it with a slotted spoon.
  • Peel the pickles, grate them on a box grater (large holes). If you're using a food processor, make sure the pickles won't turn into 'mush'.
  • Melt butter in a small pot, add grated pickles, cover with a lid. Braise them for 8-10 minutes or so, stirring occasionally. make sure they don't stick to the pot.
  • Let's check the main pot. When the meat comes off the bone (it can take 1,5 to 2 hours), take the soup off the heat. Gently pour the stock through a sieve into another pot.
  • Peel 4 medium potatoes, chop them into cubes and add to the stock. Cook for 20 minutes on medium heat, until potatoes are almost soft.
  • Add grated pickles and a few tablespoons of pickle juice. Have a taste - add more juice if you feel that the soup needs it.
  • Add selected meat pieces, you can also add sliced carrot and parsley we've cooked.
  • Grab a small pot of sour cream, add some hot stock into it. Mix well with a fork, then add some more stock, mix again. Then add that creamy mixture into the soup.
  • Add chopped dill and season with salt and pepper. Have a taste and add more seasoning if needed.

Nutrition Facts : Calories 163 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 347 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

PICKLE SOUP (OGóRKOWA ZUPA)



Pickle Soup (Ogórkowa Zupa) image

Sour flavors are common in Polish cooking, as with the subtle tang of white borscht and red borscht and with the vinegary sauerkraut found in dishes like bigos. Ogórkowa zupa fits perfectly into that tradition. There are as many variations as there are Polish cooks, but the key component - sour dill pickles - is always present. Here, the pickles are grated and gently cooked with garlic and bay leaves, then added along with their brine to a hearty blend of root vegetables in broth. In Polish households, soups usually start off most meals; the generous helping of vegetables in this version makes it a full meal. Serve with some good crusty bread, and feel free to add shredded chicken or even kielbasa if you'd like.

Provided by Kasia Pilat

Categories     soups and stews

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

6 to 8 cups vegetable or chicken stock
3 large carrots, peeled and coarsely grated
1 small celery root, peeled and cut into 1/2-inch pieces
1 medium parsnip, peeled and cut into 1/2-inch pieces
3 large russet potatoes, peeled and cut into 1/2-inch pieces
7 sour dill pickles (8 to 9 ounces) with 1 1/2 cups brine from the jar (see Tip)
3 tablespoons unsalted butter
4 garlic cloves, finely chopped
3 dried bay leaves
Salt and black pepper
1/4 cup sour cream, for serving (optional)
Chopped fresh dill, for serving (optional)

Steps:

  • In a large pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. The vegetables should be covered with stock, so add more as needed. Bring to a boil over high heat. Cover and reduce the heat to medium-low. Rapidly simmer until all the vegetables are fork tender, about 10 minutes. Reduce heat to low.
  • While the vegetables are cooking, coarsely grate the pickles. You should have approximately 1 cup densely packed grated pickles. Melt the butter in a small frying pan over medium heat until it starts to brown. Stir in the garlic and bay leaves and cook until fragrant, about 1 minute. Add the grated pickles and reduce the heat to medium-low. Cover and cook, stirring once, until the pickles become softer, 8 to 12 minutes.
  • Add the pickle mixture to the pot with the vegetables, along with 1 cup of the pickle brine. Taste, then season with salt and pepper. The soup should already be salty from the broth, pickles and their brine, so add salt carefully. Add up to 1/2 cup more brine if you want a more sour taste. Remove and discard the bay leaves.
  • If using sour cream, temper the cream so it doesn't curdle: In a cup, mix the sour cream with 1 to 2 tablespoons of cold water, stirring well after each addition, then repeat with 1 to 2 tablespoons of the soup. Add the tempered cream to the pot. Bring to a simmer and heat through, about 5 minutes. Taste and adjust seasonings.
  • To serve, ladle the soup into bowls. Top with chopped dill and black pepper.

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