Polish Pickle Soup Or Polish Chili Recipes

AUTHENTIC POLISH PICKLE SOUP (ZUPA ORGORKOWA)

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.

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 .

POLISH PICKLE SOUP

Steps:

• Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
• Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.
• Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.

POLISH PICKLE SOUP! OR POLISH CHILI !

Steps:

• Saute the onions in the butter about 4 minutes over medium heat until translucent (be sure not to burn!).
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• Add potatoes and half the broth. Cook 10 minutes. Add remaining broth, pickles, pickle juice, sugar and seasonings.
• Use Garlic Dill Pickles..... This photo is my home canned Garlic Dill Pickles with red peppers..... both are good.
• Cook 10 minutes with the lid on the pot. Remove lid, take out 1/2 cup of broth, slowly stir the broth into a bowl with the sour cream. Slowly add sour cream mixture into soup pot stirring constantly. If you want the soup thicker, add together the optional cornstarch and water in a bowl or a cup. When well mixed, slowly add to the soup pot (stirring constantly). When thickened, remove from heat. Stir in the optional bacon or ham and serve. At this time you can garnish with a sprig of fresh dill (optional)
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PICKLE SOUP (OGóRKOWA ZUPA)

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.

POLISH DILL PICKLE SOUP

Steps:

• Heat broth in a large pot.
• Combine flour and milk, add to broth, bring to a boil and remove from heat.
• Combine egg yolk and butter and stir into broth.
• Add pickles, pickle liquid and potatoes.
• Return pot to the stove and heat through without boiling.
• Garnish with dill, if desired.

CLASSIC POLISH DILL PICKLE SOUP

Steps:

• Place stock in a 5- to 6-quart soup pot.
• Add pork, reserved bones, pickles and pickle juice.
• Bring to a boil, turn the heat down to a simmer and cook for 30 minutes or until pork is barely tender when tested with a fork.
• Remove bones.
• Add potatoes and ketchup.
• Bring back to a boil, then turn the heat down to a simmer and cook an additional 20 minutes or until potatoes are tender. Adjust seasonings.
• Ladle into warm bowls and serve with rye brea if you wish.