Dill Soup Zupa Koperkowa Recipes
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
DILL SOUP (ZUPA KOPERKOWA)
Make and share this DILL SOUP (Zupa Koperkowa) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in pan, add dill and stir gently over low heat for a few minutes.
- Heat stock and add the dill to it.
- Mix in the lemon juice and cream.
- Season and serve.
Nutrition Facts : Calories 205.8, Fat 19.8, SaturatedFat 12.3, Cholesterol 43.9, Sodium 816.8, Carbohydrate 2.9, Sugar 0.1, Protein 4.8
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
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