Polish Pickle Soup Food

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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

POLISH DILL PICKLE SOUP



Polish Dill Pickle Soup image

Memories! An other dish my Momma made! Yes jar pickles are used! Very Inexpensive for when times are hard! Instant flour http://www.ochef.com/21.htm

Provided by Rita1652

Categories     Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

6 cups chicken stock or 6 cups beef stock
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons instant flour
1 cup milk
1 egg
2 tablespoons soft butter
chopped fresh dill
sour cream
salt and pepper

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.

Nutrition Facts : Calories 78.5, Fat 3.8, SaturatedFat 2.2, Cholesterol 28.1, Sodium 514.1, Carbohydrate 9.1, Fiber 1.4, Sugar 1, Protein 2.5

POLISH PICKLE SOUP - ZUPA OGóRKOWA



Polish Pickle Soup - Zupa Ogórkowa image

An unusual recipe for Polish pickle soup or zupa ogórkowa is from the women of Gwizdaly village in the Mazowsze region of Poland.

Provided by Barbara Rolek

Categories     Dinner     Lunch     Soup

Time 1h5m

Yield 6

Number Of Ingredients 8

8 cups chicken or vegetable stock
1 pound potatoes (peeled and quartered)
2 large carrots (peeled and diced)
1 large parsnip peeled and diced
1 rib celery (diced)
6 dill pickles (shredded)
1 cup sour cream
Optional garnish: fresh dill (chopped)

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 .

Nutrition Facts : Calories 306 kcal, Carbohydrate 39 g, Cholesterol 32 mg, Fiber 5 g, Protein 12 g, SaturatedFat 5 g, Sodium 1591 mg, Sugar 11 g, Fat 12 g, ServingSize 6 servings Gwizdaly pickle soup, UnsaturatedFat 0 g

POLISH PICKLE SOUP



Polish Pickle Soup image

After discovering that this dill pickle soup was totally a thing at the Polish Village Cafe in Hamtramck, my wife and her sister, who are obsessed with their Polish heritage, decided to make this a part of our repertoire. It sounds crazy but it works, and most people we introduce to it, love it.

Provided by JonahLuck

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

Time 1h25m

Yield 10

Number Of Ingredients 17

4 tablespoons butter
4 medium potatoes, diced
1 pound carrots, sliced
1 ½ cups finely chopped dill pickles
½ cup all-purpose flour
3 tablespoons dill pickle juice
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon onion salt
1 tablespoon white sugar
1 ½ teaspoons dried dill weed
1 teaspoon curry powder
½ teaspoon ground white pepper
9 cups chicken broth
2 cups warm milk
2 bay leaves
salt to taste

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.

Nutrition Facts : Calories 207 calories, Carbohydrate 30.6 g, Cholesterol 22.5 mg, Fat 7.1 g, Fiber 3.8 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 2022.1 mg, Sugar 7.9 g

ZUPA OGóRKOWA: POLISH CREAMY DILL PICKLE SOUP



Zupa Ogórkowa: Polish Creamy Dill Pickle Soup image

This creamy Polish dill pickle soup recipe is common in Eastern Europe, which is known for pickling favorite fruits, vegetables, meats, and eggs.

Provided by Barbara Rolek

Categories     Side Dish     Lunch     Appetizer     Soup

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 medium onion ( halved and sliced )
4 cups chicken broth (or vegetable)
4 large garlic dill pickles (about 3 cups chopped)
2/3 cup pickle juice (or water)
4 large potatoes (peeled and cut into 1/2-inch cubes)
2 tablespoons all-purpose flour
1 cup sour cream
Salt (to taste)
Freshly ground black pepper (to taste)
Optional: sugar (to taste)
Garnish: fresh dill (chopped)

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.

Nutrition Facts : Calories 354 kcal, Carbohydrate 56 g, Cholesterol 36 mg, Fiber 6 g, Protein 8 g, SaturatedFat 6 g, Sodium 2259 mg, Sugar 11 g, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 0 g

DILL PICKLE SOUP



Dill Pickle Soup image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 8

5 tablespoons butter or margarine
5 medium carrots, shredded
2 large potatoes, cubed (about 2 cups)
3 large dill pickles, shredded
1 cup flour
1 cup sour cream
Salt
Pickle juice

Steps:

  • Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
  • Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.

CLASSIC POLISH DILL PICKLE SOUP



Classic Polish Dill Pickle Soup image

It sounds strange but I have been told by Polish friends about dill pickle soup in the past so it has to be worth a try if only to try something different.

Provided by Sarah_Jayne

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

6 cups vegetable stock
1 1/2 lbs pork steak, trimmed of fat, bones reserved, meat cut into 1-inch cubes
4 large dill pickles, chopped
2/3 cup pickle juice or 2/3 cup water
6 medium red potatoes, peeled and cut into 1/2-inch cubes
1 cup ketchup
salt and black pepper

Steps:

  • Place stock in a 5- to 6-quart soup pot.
  • Add pork, reserved bones, pickles and pickle juice.
  • Bring to a boil, turn the heat down to a simmer and cook for 30 minutes or until pork is barely tender when tested with a fork.
  • Remove bones.
  • Add potatoes and ketchup.
  • Bring back to a boil, then turn the heat down to a simmer and cook an additional 20 minutes or until potatoes are tender. Adjust seasonings.
  • Ladle into warm bowls and serve with rye brea if you wish.

Nutrition Facts : Calories 553.7, Fat 22.8, SaturatedFat 8.1, Cholesterol 126.7, Sodium 1704.2, Carbohydrate 47.6, Fiber 4.8, Sugar 14.4, Protein 39.4

PICKLE SOUP (OGóRKOWA ZUPA)



Pickle Soup (Ogórkowa Zupa) image

Sour flavors are common in Polish cooking, as with the subtle tang of white borscht and red borscht and with the vinegary sauerkraut found in dishes like bigos. Ogórkowa zupa fits perfectly into that tradition. There are as many variations as there are Polish cooks, but the key component - sour dill pickles - is always present. Here, the pickles are grated and gently cooked with garlic and bay leaves, then added along with their brine to a hearty blend of root vegetables in broth. In Polish households, soups usually start off most meals; the generous helping of vegetables in this version makes it a full meal. Serve with some good crusty bread, and feel free to add shredded chicken or even kielbasa if you'd like.

Provided by Kasia Pilat

Categories     soups and stews

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

6 to 8 cups vegetable or chicken stock
3 large carrots, peeled and coarsely grated
1 small celery root, peeled and cut into 1/2-inch pieces
1 medium parsnip, peeled and cut into 1/2-inch pieces
3 large russet potatoes, peeled and cut into 1/2-inch pieces
7 sour dill pickles (8 to 9 ounces) with 1 1/2 cups brine from the jar (see Tip)
3 tablespoons unsalted butter
4 garlic cloves, finely chopped
3 dried bay leaves
Salt and black pepper
1/4 cup sour cream, for serving (optional)
Chopped fresh dill, for serving (optional)

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.

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