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.
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
ZUPA OGORKOWA - POLISH CUCUMBER SOUP RECIPE RECIPE - (4/5)
Provided by JimMac
Number Of Ingredients 11
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!
POLISH TOMATO SOUP - ZUPA POMIDOROWA
Make and share this Polish Tomato Soup - Zupa Pomidorowa recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the tomatoes, onions, butter and 1 cup water in a sauce pan and cook until the vegetables are soft.
- Rub mixture through a sieve or food mill.
- Place in a soup pot, add broth and heat.
- Combine flour and 1/4 cup cold water, add to the soup.
- Add salt to taste and sugar and bring to a boil.
- Remove from heat, add sour cream and dill.
- Serve with cooked rice or croutons.
Nutrition Facts : Calories 125.8, Fat 8.4, SaturatedFat 4.9, Cholesterol 20.1, Sodium 803.9, Carbohydrate 9.7, Fiber 2.4, Sugar 6.4, Protein 4.4
ZUPA OGORKOWA (DILL PICKLE SOUP)
This is from the book "Polish Cooking" by Marianna Olszewska Heberle. She decribes it as "A favorite of pregnant Polish women..." I thought it definitely sounded interesting and unusual. Posted for ZWT 4 - Eastern Europe.
Provided by ElleFirebrand
Categories Polish
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 720.1, Fat 52.7, SaturatedFat 21.9, Cholesterol 166, Sodium 969.4, Carbohydrate 24.5, Fiber 3.7, Sugar 3.6, Protein 35.8
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OGORKOWA ZUPA: CREAMY POLISH DILL PICKLE SOUP RECIPE
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- Shred dill pickles with a cheese grater. Squeeze the grated pickles with your hands, reserving the liquid for later. After you've squeezed out the pickle juice you should have just shy of 2 cups of grated cucumbers.
- Add the shredded pickles, grated carrots, chopped onions and diced potatoes. Stir for 5-6 minutes until vegetables are tender. Add chicken stock and simmer while covered for 10 minutes until potatoes are tender.
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