Soup - Pickle Soup (Zupa Ogorkowa)
INGREDIENTS
6 cups stock (see note below)
1 medium carrot, diced very small
1 big potato, diced smallish
1/2 onion minced
6 big pickled cucumbers, grated or finely chopped.
Pickle juice from jar
1 cup sour cream and more to serve.
2 tsp flour
Dill (to taste)
Butter
METHOD
1) Heat stock and add the potato. Simmer while saute onion in some butter
2) Add carrots to onion for a minute, then the pickles
3) When potato almost tender, add the carrots, onion and pickles to the pot. Continue to simmer until the potatoes are done
4) Mix flour with sour cream then slowly stir into the soup to thicken it
5) Taste the soup and add pickle juice to taste. Sour taste should be distinctive but not too strong
6) Serve with chopped dill, rye toast and more sour cream
Note:
For stock, may use instant stock or stock from scratch. Traditionally, stock should be beef but may use chicken. Pickles used should be sour not sweet (eg: Bick's Polski Ogorki). Soup is thin and may be thicken with regular thickening ingredients
6 cups stock (see note below)
1 medium carrot, diced very small
1 big potato, diced smallish
1/2 onion minced
6 big pickled cucumbers, grated or finely chopped.
Pickle juice from jar
1 cup sour cream and more to serve.
2 tsp flour
Dill (to taste)
Butter
METHOD
1) Heat stock and add the potato. Simmer while saute onion in some butter
2) Add carrots to onion for a minute, then the pickles
3) When potato almost tender, add the carrots, onion and pickles to the pot. Continue to simmer until the potatoes are done
4) Mix flour with sour cream then slowly stir into the soup to thicken it
5) Taste the soup and add pickle juice to taste. Sour taste should be distinctive but not too strong
6) Serve with chopped dill, rye toast and more sour cream
Note:
For stock, may use instant stock or stock from scratch. Traditionally, stock should be beef but may use chicken. Pickles used should be sour not sweet (eg: Bick's Polski Ogorki). Soup is thin and may be thicken with regular thickening ingredients