Thursday, 7 July 2011
Almost two years ago, Jonas and I found a great little Polish restaurant and enjoyed a tangy soup made from pickles: Zupa Ogórkowa.
I’d never heard of such a wonderment, but it combined two of my favourite things: pickles and soup.
In fact, zupa ogórkowa doesn't event feature on the SoupSong site - one of my all time favourite resources for unique and interesting soups.
Despite loving it at the restaurant, I'd put off making it myself for so long, imagining it wouldn’t be as good at home.
Turns out to be so easy and incredibly tasty, and frankly I think our homemade version was better.
The broth is clear, but there are so many vegetables and herbs floating through it that the soup still feels hearty and filling.
It’s a perfect winter flavour and reminds me of my family in Slovakia, but it could easily be served cold in summer, perhaps with a little more cream stirred through it and topped with smoked salmon.
This is another tick off the 2011 Food Challenge list!
Zupa Ogórkowa (Polish Pickle Soup)
Anna’s very own recipe. Serves 2 as a main or 4 as an entrée.
1 white onion, finely chopped
½ carrot, finely chopped
3 garlic cloves, finely grated
1 large potato, peeled and cubed
1 litre rich chicken broth (or vegetable)
4 pickled cucumbers (polskie ogórki) , coarsely grated
1 tablespoon fresh dill, finely chopped
2 tablespoons (40ml) pouring cream
¼ fresh parsley, chopped finely
Salt and pepper, to taste
Butter, for frying
Olive oil, for frying
Sour cream, for serving
1. Heat butter (and a little olive oil to prevent butter browning) in a saucepan.
2. Sauté onions and carrots until translucent, around 2-3 minutes.
3. Add grated garlic and potatoes and fry for another 2 minutes.
4. Add chicken stock and bring to the boil. Cook for around 7 minutes until potatoes begin to soften.
5. Add grated cucumbers and dill, and continue boiling for another 7 minutes. Test to make sure potatoes are completely cooked but be careful not to overcook.
6. Add pouring cream, adjust seasoning and then add parsley. Mix through.
7. Serve hot with dollops of sour cream.
I'd like to enter this into Weekend Herb Blogging with dill being my ingredient. After all, the dill pickles are what made this soup and the dill is what made the pickles.
Our WHB host this week is Astrid from Paulchen's Foodblog. Check back at the end of the weekend to see her round up of all the recipes.