Sweet and sour soup, easy to prepare, if you use vegetable stock – will be great for the last days of Lent. Try pickled cucumber sour soup, zupa ogórkowa – popular Polish soup. Dill Pickle soup is something specific to Polish cuisine, try your non- Polish friends with it’s taste:)
- 2 l/8 cups chicken/ vegetable stock (http://cookinpolish.com/chicken-stock/)
- 2 carrots
- 5 pickled cucumber + sour water from pickles
- 5 potatoes
- cup sweet cream
- salt, pepper, parsley
- egg yolk
Boil the stock, add grated carrots and cut potatoes, cook for half an hour until they are almost cooked.
Grate pickled cucumbers and saute them on 1 table spoon of butter. Add them to the pot. Keep sour water, you can use it, if the soup is not as sour as you like. Control the sourness to fit your preferences. Cook for another 10 minutes.
Season with salt and pepper. At the end add sweet cream combined with egg yolk, first mix cream in a plate of a soup, then pour it to the pot.
You can serve your pickled cucumber sour soup with parsley and with diced toast.
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9 thoughts on “Pickled Cucumber Sour Soup”
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Just double checking… these are cucumbers preserved in brine not vinegar?
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I make this for Halloween night; it’s just my “thing”.
Enjoying a bowl of Zupa Orgorkowa while greeting Monsters & Princesses keeps me from eating from their bowl of candy! I add chopped garlic to ward off vampires, of course. Smacznego!
We enjoy this soup made with tangy homemade pickles. May I suggest that you try a little grated celery root (celeriac) with the carrot? I think you make like it.
Thank you for suggestion! I will try that:)
What is the “sweet cream”. Is it heavy cream or whipping cream? Just not family with the tears sweet cream. Thanks for your help.
It’s cream 30-36 % fat. Enjoy!