Polish Pickle Soup Recipes

OGóRKOWA: POLISH DILL PICKLE SOUP ON VEAL

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.

ZUPA OGóRKOWA (POLISH DILL PICKLE SOUP RECIPE)

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.

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

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.

PICKLE SOUP (OGóRKOWA ZUPA)

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.