Polish Pickle Soup Recipes

OGóRKOWA: POLISH DILL PICKLE SOUP ON VEAL

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.

POLISH DILL PICKLE SOUP

Steps:

• In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
• Combine flour and milk, add to broth, bring to a boil and remove from heat.
• Combine egg and butter and stir into broth.
• Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.

DILL PICKLE SOUP

Steps:

• In a soup pot place baby ribs and cover with water or stock
• Add leeks, parsnips cut in a half (you will want to remove them once the soup is cooked)
• Add chopped carrots, celery and potatoes
• Add parsley springs, bay leaves, allspice
• Cover and cook until meat is cooked and veggies are soft
• You can add some salt and pepper at this point but be prepared to finish seasoning once the pickles are added to the soup
• In a separate sauce pan melt the butter and add shredded pickles
• Cook for about 5 minutes
• Add as much water to only slightly cover the pickles and cook for another 15 minutes
• Once everything is cooked and soft, add pickles to the broth
• At this point you should adjust seasoning with salt, pepper and optionally with water from the cucumbers brine
• You may want to remove parsnip and leeks so they are not getting in your way
• In a cap add cream and optionally flour (I skipped flour for my version) and mix together
• Start adding a little bit of soup into this cap and mix well
• Repeat this until you almost have the whole cap of soup with cream mixture
• Then just pour it into the soup and mix well
• Add dill and serve immediately

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.

DILL PICKLE SOUP

Steps:

• In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
• In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
• Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

POLISH PICKLE SOUP - ZUPA OGóRKOWA

Steps:

• In a large saucepan, bring the stock to a boil. Add potatoes, carrots, parsnip, and celery. Return to the boil, reduce heat, and simmer until vegetables are tender.
• Add pickles and any accumulated juices, and combine well.
• Temper the sour cream in a small heatproof bowl by adding a few ladles of hot soup and whisking constantly.
• Transfer the tempered sour cream back to the soup, and heat through until starting to simmer but do not boil or the sour cream will break.
• Serve hot in heated bowls with chopped fresh dill and slices of rye bread with caraway seeds .

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.

ZOSIA'S POLISH DILL PICKLE SOUP

Steps:

• In a large saucepan or soup pot with cover, combine chicken broth (or stock), bouillon, carrots, potatoes and celery.
• Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes).
• Do not over cook. Add pickles and continue cooking about 15 minutes.
• In a small bowl, beat milk and flour til smooth and stir in a small amount of the hot soup (to temper) and add to soup.
• Bring to the boil and cook til slightly thickened.
• Remove from heat.
• In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup.
• Add to soup and stir til smooth.
• Keep soup warm but DO NOT BOIL (the soup will curdle).
• Salt and pepper to taste
• Garnish with parsley and dill (optional).

POLISH PICKLE SOUP

Steps:

• 1. In a large stock pot, saute onion and carrot.
• 2. Add vegetable stock, pickle juice, pickles, potatoes, dill, parsley, butter, salt, and pepper.
• 3. Bring to a boil, reduce heat and cook covered over low heat, until potatoes get soft (at least 20 minutes). Add the can of coconut milk and cook for another 10 minutes.
• 4. Garnish with sour cream (optional). Enjoy! This soup can easily be made Vegan without adding sour cream.

POLISH PICKLE SOUP

Steps:

• Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
• Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.
• Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.