ReceptnaptárSour pickle soup with sour cream (zupa ogórkowa)
Zupa ogórkowa is a speciality of Polish cooking: it is made from grated sour dill pickles and their brine, which gives it a tangy, salty and quite distinctive flavour. Potatoes make it substantial, sour cream makes it silky and fresh dill rounds it off. Anyone who loves pickles takes to it at once, and it is just as easy to make in winter.
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Ingredients
Method
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- Finely chop the onion and grate the carrot.
- Melt the butter in a pan and fry the onion for 2-3 minutes.
- Add the carrot and diced potatoes, then pour in the stock.
- Bring to the boil, then cook for 15 minutes until the potatoes are almost tender.
- Grate in the pickles with their juice and cook for another 8-10 minutes.
- Mix the sour cream with the flour and a ladleful of hot soup so it doesn't go lumpy.
- Pour the sour cream mixture into the soup and bring back to the boil.
- Season with salt and pepper (carefully, the pickles may be salty).
- Serve sprinkled with fresh dill.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use genuine pickles fermented in salt brine, because cucumbers pickled in vinegar give the soup a very different, sharper flavour.
- Go carefully with the salt and add it only at the end, after tasting, because the pickles and their brine already contain plenty.
- If it seems too sour, use less of the pickle brine, or add a spoonful of sour cream and a little water.
Frequently asked questions
Where can I buy brine-fermented pickles?
You can make them at home in summer, but they are also sold in Polish shops and among the pickles in larger supermarkets. The label usually says ogórki kiszone.
Can I add meat?
Yes, a soup made with a stock of pork bones or ribs is much richer, but the recipe is just as complete without meat, using vegetable stock.
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