Zupa Ogorkowa Polish Cucumber Soup Recipe Recipe 45

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.

SOUR CUCUMBER SOUP (ZUPA OGORKOWA)

Steps:

• Heat the stock.
• Peel and dice potatoes and boil them in the stock until soft.
• Peel the cucumbers and grate them coarsely.
• Melt the butter and soften the grated cucumber.
• Add to the stock and potatoes.
• Taste and add a little brine if necessary- the soup should have a pleasantly sour taste.
• Mix the sour cream with the flour and stir into the soup.
• Season with salt and pepper.
• Serve immediately without bringing back to the boil.

ZUPA OGORKOWA - POLISH CUCUMBER SOUP RECIPE RECIPE - (4/5)

Steps:

• Prepare a broth using meat and vegetables. Wash bones and meat thoroughly in hot water and put them into the pot. Add six cups of cold water. Cook it on high heat, covered. Then lower the heat and cook gently for about 1 hour. Of course as usually you can simply use stock cubes making all simpler and faster (but with some loss on a quality of food, as some say). In the meantime wash and peel vegetables and put them into the broth. Boil all together. At the end of cooking add spices: a few peppercorns, bay leaf, black pepper and salt to taste. Melt some butter in a frying pan and fry 1 medium, diced onion. When onion begins to brown add chopped or crushed garlic and fry on a low heat for about 10 minutes. Wash the pickles, peel and grate them on a grater with big holes, so that what you get are stripes that aren't not too small. Add pickles to garlic & onion - fry all together for a few minutes. Then add this mixture to your broth. Now, peel potatoes, cut into small pieces (dices) and throw into the ogorkowa soup. Cook everything on a rather low fire until potatoes are soft and edible. Make a suspension of flour with sour cream to (as they say in Poland) 'whiten' our cucumber soup. To do so simply mix 2 tablespoons of white flour and 100 ml of sour cream. You can also use tart yoghurt. Now slowly pour it into the soup, constantly and vigorously stirring. Mix thoroughly. Cook your soup for a few more minutes, but do not let it boil. Season the ogorkowa soup with salt and black pepper according to your taste. Serve!