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 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 PICKLE SOUP - ZUPA OGóRKOWA
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
SOUR CUCUMBER SOUP (ZUPA OGORKOWA)
Make and share this SOUR CUCUMBER SOUP (Zupa Ogorkowa) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the stock.
- Peel and dice potatoes and boil them in the stock until soft.
- Peel the cucumbers and grate them coarsely.
- Melt the butter and soften the grated cucumber.
- Add to the stock and potatoes.
- Taste and add a little brine if necessary- the soup should have a pleasantly sour taste.
- Mix the sour cream with the flour and stir into the soup.
- Season with salt and pepper.
- Serve immediately without bringing back to the boil.
Nutrition Facts : Calories 310.2, Fat 14.9, SaturatedFat 8.2, Cholesterol 34.8, Sodium 424.5, Carbohydrate 34.9, Fiber 3.1, Sugar 7.4, Protein 10.6
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.
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
AUTHENTIC POLISH PICKLE SOUP (ZUPA ORGORKOWA)
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
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
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