Authentic Polish Pickle Soup Zupa Orgorkowa Recipes

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AUTHENTIC POLISH PICKLE SOUP (ZUPA ORGORKOWA)



Authentic Polish Pickle Soup (Zupa Orgorkowa) image

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

2 chicken leg quarters, skin removed
5 cups water, or as needed to cover
½ small head green cabbage, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, sliced
2 bay leaves
3 tablespoons chopped fresh parsley
1 clove garlic, minced
1 pinch ground thyme
1 pinch dried marjoram
salt and ground black pepper to taste
4 small dill pickles, thinly sliced
1 tablespoon all-purpose flour
¼ cup sour cream

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

POLISH PICKLE SOUP - ZUPA OGóRKOWA



Polish Pickle Soup - Zupa Ogórkowa image

An unusual recipe for Polish pickle soup or zupa ogórkowa is from the women of Gwizdaly village in the Mazowsze region of Poland.

Provided by Barbara Rolek

Categories     Dinner     Lunch     Soup

Time 1h5m

Yield 6

Number Of Ingredients 8

8 cups chicken or vegetable stock
1 pound potatoes (peeled and quartered)
2 large carrots (peeled and diced)
1 large parsnip peeled and diced
1 rib celery (diced)
6 dill pickles (shredded)
1 cup sour cream
Optional garnish: fresh dill (chopped)

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

ZUPA OGóRKOWA: POLISH CREAMY DILL PICKLE SOUP



Zupa Ogórkowa: Polish Creamy Dill Pickle Soup image

This creamy Polish dill pickle soup recipe is common in Eastern Europe, which is known for pickling favorite fruits, vegetables, meats, and eggs.

Provided by Barbara Rolek

Categories     Side Dish     Lunch     Appetizer     Soup

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 medium onion ( halved and sliced )
4 cups chicken broth (or vegetable)
4 large garlic dill pickles (about 3 cups chopped)
2/3 cup pickle juice (or water)
4 large potatoes (peeled and cut into 1/2-inch cubes)
2 tablespoons all-purpose flour
1 cup sour cream
Salt (to taste)
Freshly ground black pepper (to taste)
Optional: sugar (to taste)
Garnish: fresh dill (chopped)

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 OGóRKOWA (POLISH DILL PICKLE SOUP RECIPE)



Zupa Ogórkowa (Polish Dill Pickle Soup Recipe) image

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

4 tablespoons unsalted butter
1 large yellow onion (peeled and chopped (or 3 small onions))
2 large carrots (peeled and chopped)
2 large stalks celery (chopped)
5 large cloves garlic (peeled and crushed)
1 pound yellow potatoes (peeled and cubed into 1/2-inch pieces)
1 cup diced dill pickles (see Note)
4 cups chicken stock (or vegetable stock)
3/4 teaspoon salt
1/4 teaspoon black pepper
3 dried whole allspice berries (or 1 pinch ground allspice)
3/4 cup sour cream
1/4 cup dill pickle juice (see Note)
3 tablespoons minced fresh dill
Sour cream (for garnish)
Fresh dill (for garnish)
Sourdough bread (buttered)

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

PICKLE SOUP (OGóRKOWA ZUPA)



Pickle Soup (Ogórkowa Zupa) image

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

6 to 8 cups vegetable or chicken stock
3 large carrots, peeled and coarsely grated
1 small celery root, peeled and cut into 1/2-inch pieces
1 medium parsnip, peeled and cut into 1/2-inch pieces
3 large russet potatoes, peeled and cut into 1/2-inch pieces
7 sour dill pickles (8 to 9 ounces) with 1 1/2 cups brine from the jar (see Tip)
3 tablespoons unsalted butter
4 garlic cloves, finely chopped
3 dried bay leaves
Salt and black pepper
1/4 cup sour cream, for serving (optional)
Chopped fresh dill, for serving (optional)

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)



Zupa Ogorkowa (Dill Pickle Soup) image

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

2 1/2 quarts water
2 1/2 lbs pork spareribs
2 medium carrots, sliced
2 stalks celery, diced
2 bay leaves
10 peppercorns
1/2 teaspoon salt
3 medium potatoes, peeled, quartered and sliced
2 tablespoons butter or 2 tablespoons margarine
4 medium dill pickles, peeled and grated
1 tablespoon all-purpose flour
1/2 cup sour cream
pickle juice (optional)

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)



Authentic Polish Pickle Soup (Zupa Orgorkowa) image

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     Vegetable Soup

Time 1h45m

Yield 6

Number Of Ingredients 15

2 chicken leg quarters, skin removed
5 cups water, or as needed to cover
½ small head green cabbage, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, sliced
2 bay leaves
3 tablespoons chopped fresh parsley
1 clove garlic, minced
1 pinch ground thyme
1 pinch dried marjoram
salt and ground black pepper to taste
4 small dill pickles, thinly sliced
1 tablespoon all-purpose flour
¼ cup sour cream

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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