Zupa Ogorkowa Recipe A Polish Pickle Soup
My take on Polish zupa ogorkwa or cucumber pickle soup is loaded with hearty root veg, a bit of bacon, sour and salty pickled cucumbers and it's finished with double cream and fresh dill.
Servings 2 Servings
Calories 639kcal
Ingredients
- 1 Small Onion 100-125g
- 1 tablespoon Vegetable Oil
- 75 g Bacon Lardons ⅓ Cup
- 1 Small Parsley Root 100g
- 1 Small Potato 100g
- 100 g Celeriac Around ¾ cup diced weight
- 1 Small Carrot 50g
- 100 g Polish Sour Cucumbers 2x10cm or 4"
- 625 ml Vegetable Stock 2½ Cups
- 1 Bay Leaf
- Pinch Ground Allspice
- ¼ teaspoon Black Pepper
- Salt As Required
- 15 g Fresh Dill ⅓ Packed Cup
- 125 ml Double Cream ½ Cup
Instructions
- Cut the onion in half, peel it and then cut it into a 3-5mm (¼-⅛") dice.
- Heat a 20cm or 8" saucepan over a medium heat, add the oil, bacon lardons, and the onions, then sweat them down gently over a low heat for 12-15 minutes while preparing the remaining ingredients. Stir the onions occasionally and make sure they are not getting any colour.
- Peel the parsley root and cut it into a 1cm (½") dice.
- Peel the potato, cut it into a 1cm (½") dice and then rinse it under cold water to get rid of some of the starch.
- Remove the knobbly outer skin from the celeriac, then cut it into a 1cm (½") dice.
- Add the parsley root, potato and celeriac to the pot, then pour over the vegetable stock, add the bay leaf and sprinkle in the allspice and black pepper.
- Have a taste of the stock, add salt to taste, and remember that the pickles will add quite a lot of saltiness. Turn up the heat to medium-high, bring the soup to a boil, then reduce the heat to medium-low and simmer for 15 minutes or until the root vegetables are almost cooked.
- Grate the Polish cucumbers and the carrot.
- When the root vegetables are very nearly cooked, add the grated carrot and sour cucumbers, taste and once again, add salt if required, then cook for 3-4 minutes.
- Finely chop the dill.
- Pour in the cream and add most of the dill (keeping a little back for garnish), then bring the soup back to serving temperature and dish up.
Video
Nutrition
Serving: 1 | Calories: 639kcal | Carbohydrates: 45g | Protein: 19g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1933mg | Fiber: 6g | Sugar: 19g
