Pickle Soup Zupa Ogorkowa Recipes

ZUPA OGóRKOWA (POLISH DILL PICKLE SOUP RECIPE)

Steps:

• Add the butter to a 5-quart pot over medium heat. Once the butter is mostly melted, stir in the onion, carrot, and celery. Cook until the vegetables are starting to soften, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
• Add the potato, dill pickle, chicken stock, salt, black pepper, and allspice, and stir. Turn up the heat to bring the soup to a boil, and then turn the heat down so the soup simmers, cover the pot, and cook until the vegetables are softened but not mushy, about 10 minutes.
• Use a potato masher to coarsely mash some of the vegetables. This will help thicken the soup.
• Remove from the heat and stir in the sour cream, dill pickle juice, and minced fresh dill. Taste and add additional salt and black pepper if desired.
• Serve.

AUTHENTIC POLISH PICKLE SOUP (ZUPA ORGORKOWA)

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.

PICKLE SOUP (OGóRKOWA ZUPA)

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.

ZUPA OGóRKOWA: POLISH CREAMY DILL PICKLE SOUP

Steps:

• Gather the ingredients.
• Melt butter in a large pot. Sauté the onion until translucent, about 3 minutes.
• Add broth, pickles, pickle juice, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes.
• In a small bowl, blend flour with sour cream.​
• Temper the sour cream mixture by whisking in a little hot soup, so it does not curdle.
• Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer 3 minutes, or until slightly thickened.
• Adjust seasoning with salt and pepper, and optional sugar.
• At this point, the soup can be left chunky or puréed to the velvety consistency of vichyssoise .
• Serve in heated bowls garnished with optional chopped fresh dill and accompanied by hearty rye bread.

ZUPA OGORKOWA (DILL PICKLE SOUP)

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.