POLISH ROOTS. AMERICAN LIFE.
polish Mama Cooks
Sour Cucumber Soup made from Polish pickles
About the Recipe
One of the things that I always keep in my pantry is a jar of Polish pickles ("cucumbers in brine"), they taste differently than traditional pickled cucumbers.
This recipe for Polish pickle soup or zupa ogórkowa (ZOO-pah aw-goorr-KAW-vah) is so easy to make and the best part is that it can be made with leftover vegetables and scraps of chicken.
It is super healthy, with lots of vegetables like carrots, potatoes, parsnips, celery and this version is based on chicken scraps broth, that I also usually have in my freezer.
What I love about this soup is that it can be made fully vegan and vegetarian in only a few little changes. I sometimes make it with meat, but I also love it’s vegetarian and vegan versions.
Broth vegetable - chicken:
1 l water - 32 oz of water
1 l of chicken scraps stock- 32 oz chicken stock
2 big carrots 3- medium size
1/2 of celery root
1 bunch of parsley
1 regular onion
2 cloves of garlic
1 jar of cucumber in brine (the cucumber and the water from the jar)
3 big potatoes (peeled and cut into cubes)
all the vegetables form the broth - besides parsley, onion and garlic
Good bread on the side with butter if you like!
Optional: 1/3 cup of half and half
Vegetable - Chicken Stock
Wash and peel the root vegetables. Wash parsley, and peel the garlic and onion and cut into half. Put all of them into a big pot and add the water.
Add salt and pepper and butter, and the chicken stock.
Leave it to simmer for 1h.
Open the jar of cucumbers, take them out, and keep the water from the jar. Shred them on the big eyes of the grater.
Peel and cut the potatoes into 1 inch cubes and pre- cook them for about 10 min. Drain them.
After an hour check if the vegetables are soft, they should not be overcooked. Take them out of the water, and let them cool down.
Discard the parsley, onion and garlic. Pour the water from the jar into the broth.
Shred the veggies on the big eyes of the grater - similar to the cucumbers.
Add both cucumbers and shredded vegetables into the broth. Add the potatoes. Simmer everything for 30 -40 min.
Serve hot with a side of the bread.
If you like add the half and half, make sure you do it after simmering.
You can make this soup completely vegan and vegetarian. It just needs few changes in the recipe.
Add more vegetables to the stock, and 64 oz of water instead of the chicken stock, and do not add the half and half.