Najlepsza Zupa Ogorkowa Polish Pickled Cucumber Soup Recipes

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AUTHENTIC POLISH PICKLE SOUP (ZUPA ORGORKOWA)



Authentic Polish Pickle Soup (Zupa Orgorkowa) image

We are from Poland and this is a taste of home. It is not sour at all and tastes great with little bacon sandwiches.

Provided by baginska

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 15

2 chicken leg quarters, skin removed
5 cups water, or as needed to cover
½ small head green cabbage, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, sliced
2 bay leaves
3 tablespoons chopped fresh parsley
1 clove garlic, minced
1 pinch ground thyme
1 pinch dried marjoram
salt and ground black pepper to taste
4 small dill pickles, thinly sliced
1 tablespoon all-purpose flour
¼ cup sour cream

Steps:

  • Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.
  • Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.
  • Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 10.5 g, Cholesterol 67 mg, Fat 11.4 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 3.9 g, Sodium 424.6 mg, Sugar 4.2 g

ZUPA OGORKOWA (DILL PICKLE SOUP)



Zupa Ogorkowa (Dill Pickle Soup) image

This is from the book "Polish Cooking" by Marianna Olszewska Heberle. She decribes it as "A favorite of pregnant Polish women..." I thought it definitely sounded interesting and unusual. Posted for ZWT 4 - Eastern Europe.

Provided by ElleFirebrand

Categories     Polish

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 quarts water
2 1/2 lbs pork spareribs
2 medium carrots, sliced
2 stalks celery, diced
2 bay leaves
10 peppercorns
1/2 teaspoon salt
3 medium potatoes, peeled, quartered and sliced
2 tablespoons butter or 2 tablespoons margarine
4 medium dill pickles, peeled and grated
1 tablespoon all-purpose flour
1/2 cup sour cream
pickle juice (optional)

Steps:

  • Place water and spareribs in a large saucepan. Bring to a boil over medium-high heat. Skim foam from surface until surface is clear. Cook, uncovered for 10 minutes.
  • Add carrots, celery, bay leaf, peppercorns and salt. Reduce heat to medium-low. Cook uncovered for 1 hour, or until meat is tender. Remove meat and bones. Reserve for another use.
  • Add potatoes. Cook 20 minutes or until tender.
  • Melt butter in a small saucepan. Add pickles and saute until tender, about 8 to 10 minutes. Add to soup. Bring to a boil. Simmer, uncovered, over low heat for 45 minutes.
  • Remove bay leaf and discard. In a small bowl, combine sour cream and flour until smooth. Stir 1 cup of broth into sour cream. Add mixture to soup . Simmer 5 minutes, but do not boil.
  • Serve hot. If soup is not sour enough, add dill pickle juice to taste.

Nutrition Facts : Calories 720.1, Fat 52.7, SaturatedFat 21.9, Cholesterol 166, Sodium 969.4, Carbohydrate 24.5, Fiber 3.7, Sugar 3.6, Protein 35.8

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