OGóRKOWA: POLISH DILL PICKLE SOUP ON VEAL
'Ogórkowa' is a delicious soup soured with grated dill pickles and pickle juice. The soup is full of aromas of dill, garlic and horseradish. All of these flavours are coming directly from sour cucumbers, slowly fermented in brine.
Provided by Adapted by Kasia
Categories Polish Soups
Time 2h30m
Number Of Ingredients 16
Steps:
- Peel the vegetables, chop roughly into large pieces. If your meat is in one big piece, divide it a bit as well.
- Place all the veggies and the meat in a large cooking pot (I use a 5 qt / 5 litres pot).
- Pour the water in (enough to cover all the ingredients), and bring it to boil. Reduce the heat, add the spices and cook slowly. If scum appears, get rid of it with a slotted spoon.
- Peel the pickles, grate them on a box grater (large holes). If you're using a food processor, make sure the pickles won't turn into 'mush'.
- Melt butter in a small pot, add grated pickles, cover with a lid. Braise them for 8-10 minutes or so, stirring occasionally. make sure they don't stick to the pot.
- Let's check the main pot. When the meat comes off the bone (it can take 1,5 to 2 hours), take the soup off the heat. Gently pour the stock through a sieve into another pot.
- Peel 4 medium potatoes, chop them into cubes and add to the stock. Cook for 20 minutes on medium heat, until potatoes are almost soft.
- Add grated pickles and a few tablespoons of pickle juice. Have a taste - add more juice if you feel that the soup needs it.
- Add selected meat pieces, you can also add sliced carrot and parsley we've cooked.
- Grab a small pot of sour cream, add some hot stock into it. Mix well with a fork, then add some more stock, mix again. Then add that creamy mixture into the soup.
- Add chopped dill and season with salt and pepper. Have a taste and add more seasoning if needed.
Nutrition Facts : Calories 163 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 347 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
ZUPA OGóRKOWA (POLISH DILL PICKLE SOUP RECIPE)
Zupa Ogórkowa (Polish Dill Pickle Soup Recipe) features the tangy flavor of dill pickles paired with garlic, fresh dill, and a variety of vegetables in a creamy broth. It's easy to make and perfect for cozying up with!
Provided by Faith Gorsky
Categories Soup
Number Of Ingredients 17
Steps:
- Add the butter to a 5-quart pot over medium heat. Once the butter is mostly melted, stir in the onion, carrot, and celery. Cook until the vegetables are starting to soften, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
- Add the potato, dill pickle, chicken stock, salt, black pepper, and allspice, and stir. Turn up the heat to bring the soup to a boil, and then turn the heat down so the soup simmers, cover the pot, and cook until the vegetables are softened but not mushy, about 10 minutes.
- Use a potato masher to coarsely mash some of the vegetables. This will help thicken the soup.
- Remove from the heat and stir in the sour cream, dill pickle juice, and minced fresh dill. Taste and add additional salt and black pepper if desired.
- Serve.
Nutrition Facts : Calories 319 kcal, Carbohydrate 31 g, Protein 8 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 48 mg, Sodium 1117 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 6 g, ServingSize 1 serving
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!
NAJLEPSZA ZUPA OGORKOWA (POLISH PICKLED CUCUMBER SOUP)
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
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
PICKLE SOUP (OGóRKOWA ZUPA)
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
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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