Najlepsza Zupa Ogorkowa Polish Pickled Cucumber Soup Recipes

NAJLEPSZA ZUPA OGORKOWA (POLISH PICKLED CUCUMBER SOUP)

Najlepsza Zupa Ogorkowa (Polish Pickled Cucumber Soup) image

This is a mixed vegetable soup which gets a lovely sour zing from grated cucumber pickles. Try it with dark rye bread.

Provided by Bogus

Categories Vegetable Soup

Time 1h55m

Yield 4

Number Of Ingredients 16

Ingredients

1 (32 ounce) jar pickled cucumbers, drained and grated
¼ cup water
½ bunch celery, sliced
2 carrots, sliced
1 ham bone
1 onion, diced
1 leek, sliced
1 bunch fresh parsley, chopped
3 whole allspice berries
water to cover
3 potatoes, diced
4 cloves garlic, crushed
1 tablespoon chopped fresh marjoram
salt and ground black pepper to taste
2 tablespoons heavy whipping cream
1 tablespoon all-purpose flour

Steps:

Place grated pickles in a small pot. Add 1/4 cup water. Simmer until soft, about 20 minutes.
Combine celery, carrots, ham bone, onion, leek, parsley, and allspice in a large saucepan. Cover with water. Bring to a boil; reduce heat and simmer until flavors combine, about 40 minutes. Stir in potatoes and garlic; cook until potatoes are soft, about 15 minutes. Remove ham bone.
Stir grated pickles and cooking liquid into the saucepan. Season soup with marjoram, salt, and pepper.
Mix heavy cream and flour together in a small bowl until smooth. Stir into the soup.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 52.5 g, Cholesterol 10.2 mg, Fat 3.8 g, Fiber 9.9 g, Protein 7.1 g, SaturatedFat 2 g, Sodium 3024.8 mg, Sugar 9 g

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

Ingredients

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

NAJLEPSZA ZUPA OGORKOWA (POLISH PICKLED CUCUMBER SOUP)

Najlepsza Zupa Ogorkowa (Polish Pickled Cucumber Soup) image

This is a mixed vegetable soup which gets a lovely sour zing from grated cucumber pickles. Try it with dark rye bread.

Provided by Bogus

Categories Vegetable Soup

Time 1h55m

Yield 4

Number Of Ingredients 16

Ingredients

1 (32 ounce) jar pickled cucumbers, drained and grated
¼ cup water
½ bunch celery, sliced
2 carrots, sliced
1 ham bone
1 onion, diced
1 leek, sliced
1 bunch fresh parsley, chopped
3 whole allspice berries
water to cover
3 potatoes, diced
4 cloves garlic, crushed
1 tablespoon chopped fresh marjoram
salt and ground black pepper to taste
2 tablespoons heavy whipping cream
1 tablespoon all-purpose flour

Steps:

Place grated pickles in a small pot. Add 1/4 cup water. Simmer until soft, about 20 minutes.
Combine celery, carrots, ham bone, onion, leek, parsley, and allspice in a large saucepan. Cover with water. Bring to a boil; reduce heat and simmer until flavors combine, about 40 minutes. Stir in potatoes and garlic; cook until potatoes are soft, about 15 minutes. Remove ham bone.
Stir grated pickles and cooking liquid into the saucepan. Season soup with marjoram, salt, and pepper.
Mix heavy cream and flour together in a small bowl until smooth. Stir into the soup.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 52.5 g, Cholesterol 10.2 mg, Fat 3.8 g, Fiber 9.9 g, Protein 7.1 g, SaturatedFat 2 g, Sodium 3024.8 mg, Sugar 9 g

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