Authentic Polish Pickle Soup Zupa Orgorkowa Food

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.

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 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.

DILL PICKLE SOUP (ZUPA OGóRKOWA / POLISH CUCUMBER SOUP)

Steps:

• This step is optional. You can use store-bought broth and omit this section completely. But if you wish to make the soup from scratch, like it's made in Poland, you need to:
• Add the chicken wings into a big pot and pour in 8 cups of cold water. Heat over medium heat until the water is cooking, but it shouldn't come to a rolling boil, it should simmer (you should see a couple of small bubbles on the surface of the water). When the water is simmering you should see light grey masses/lumps on the surface. Skim them off with a slotted spoon or with a small mesh strainer to get a clear soup (this is optional).
• While the water in the pot is warming up clean the vegetables. Peel the carrots, parsley root and celeriac. Cut into 2-3 bigger pieces. Cut the leek in half and wash it thoroughly.
• When the water with meat is simmering add all the vegetables and spices, season very lightly with salt. Bring again to a simmer. Cover partially and cook over low heat (the soup should only simmer) for about 1-1.5 hours.
• Strain the broth. You can discard all the vegetables (you can leave 1 carrot for the soup if you wish). When the meat is cold enough to handle, separate it from the bones and skin and discard them (you can keep the meat and add it later to the soup).
• Grate the cucumbers on the big holes of a box grater. Squeeze the grated cucumbers with your hands, reserve the liquid (add it to the brine from the cucumbers, you should have 1 cup of juice total). After you squeezed out the water you should have about 1 2/3 cups grated cucumbers.
• Grate the carrot on the small holes of a box grater, cut the potatoes into small cubes (about 1/2-inch / 1.5 cm), finely chop the onion.
• Heat the butter in a medium pan and add the cucumbers, cook over medium heat for about 5 minutes, stirring from time to time. Add them to the pot with broth
• Add another tablespoon of butter to the pan, add the onion and carrot. Cook over medium-low heat for about 5 minutes or until the onion is soft. Add the content of the pan to the pot with broth and cucumbers.
• Add potatoes to the pot, bring to a boil and cook for about 10-15 minutes or until the potatoes are soft.
• Add the cucumber's brine (juice), add it gradually and taste the soup making sure it's not too sour/not enough sour for you.
• Take the soup off the heat.
• Temper the cream: pour the cream into a cup, add a couple tablespoons of soup, stirring after every added tablespoon, then add the tempered cream into the pot.
• Season the soup with salt and pepper to taste.
• Stir in chopped dill.
• Enjoy!

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.