Polish Soup With Pickles & Sour Cream
Zupa Orgórkowa (zoo-pah oh-goor-koh-vah) is a slightly tangy vegetable soup for pickle lovers!
Ingredients
- 8 cups vegetable stock
- 1 pound potatoes (peeled and quartered)
- 2 large carrots (peeled and diced)
- 1 large parsnip peeled and diced
- 1 rib celery (diced)
- 6 dill pickles (shredded)
- 1 cup sour cream
- fresh dill (chopped) or herbs of choice (optional)
Method
- 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 herbs and slices of some rustic bread.
Ingredients
- 8 cups vegetable stock
- 1 pound potatoes (peeled and quartered)
- 2 large carrots (peeled and diced)
- 1 large parsnip peeled and diced
- 1 rib celery (diced)
- 6 dill pickles (shredded)
- 1 cup sour cream
- fresh dill (chopped) or herbs of choice (optional)
Method
- 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 herbs and slices of some rustic bread.