Sour Cucumber Soup (Zupa Ogorkowa)
A sour Polish soup using inexpensive ingredients.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
chicken broth
|
*
|
| 2 | medium |
potatoes
diced |
|
| 2 | medium |
cucumbers
pickled, use about 6 good sized, jarred pickles |
|
| 2 | tablespoons |
butter
|
|
| ⅔ | cup |
sour cream
|
|
| 1 | teaspoon |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
chicken broth
|
*
|
| 2 | medium |
potatoes
diced |
|
| 2 | medium |
cucumbers
pickled, use about 6 good sized, jarred pickles |
|
| 3E+1 | ml |
butter
|
|
| 158 | ml |
sour cream
|
|
| 5 | ml |
all-purpose flour
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Heat the stock in saucepan. Add the diced potatoes and boil until soft.
Meanwhile, peel the pickled cucumbers (or not if using jarred pickles) and grate coarsely.
Heat butter in a skillet, add the cucumber and cook to soften for several minutes then add to the stock and potatoes.
Taste and add pickle juice if needed, the soup should be nicely sour.
In a small bowl mix together the sour cream and flour then stir into the soup.
Taste, adjust seasoning and serve straight away, do not let the soup boil after adding the sour cream.
