Best 2 Authentic Polish Pickle Soup Zupa Orgorkowa Recipes

In the realm of Polish cuisine, Żurek, a traditional sour rye soup, reigns supreme. This unique dish, also known as Zupa Orgorkowa, boasts a captivating history and a symphony of flavors that tantalize the taste buds. Whether you're a seasoned culinary adventurer or a novice cook eager to explore new horizons, Żurek is an absolute must-try.

Our article delves into the depths of this iconic soup, presenting not one but two authentic Żurek recipes that capture its essence. The first recipe, a classic rendition of Żurek, takes you on a journey through the traditional preparation methods, using wholesome ingredients like rye flour, homemade sourdough starter, and a medley of vegetables. The second recipe introduces a delightful twist, incorporating kielbasa and smoked ribs, adding an extra layer of smokiness and richness to the soup.

As you embark on this culinary expedition, you'll discover the secrets behind Żurek's distinctive sour flavor, the perfect balance of seasonings, and the art of achieving the ideal consistency. Along the way, you'll also learn about the cultural significance of Żurek in Poland, its connection to special occasions and festivals, and the variations that exist across different regions.

So, prepare your taste buds for an unforgettable experience as we delve into the world of Żurek, exploring its history, flavors, and the two exceptional recipes that await you.

Here are our top 2 tried and tested recipes!

PICKLE SOUP (OGóRKOWA ZUPA)

Pickle Soup (Ogórkowa Zupa) image

Sour flavors are common in Polish cooking, as with the subtle tang of white borscht and red borscht and with the vinegary sauerkraut found in dishes like bigos. Ogórkowa zupa fits perfectly into that tradition. There are as many variations as there are Polish cooks, but the key component - sour dill pickles - is always present. Here, the pickles are grated and gently cooked with garlic and bay leaves, then added along with their brine to a hearty blend of root vegetables in broth. In Polish households, soups usually start off most meals; the generous helping of vegetables in this version makes it a full meal. Serve with some good crusty bread, and feel free to add shredded chicken or even kielbasa if you'd like.

Provided by Kasia Pilat

Categories soups and stews

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

6 to 8 cups vegetable or chicken stock
3 large carrots, peeled and coarsely grated
1 small celery root, peeled and cut into 1/2-inch pieces
1 medium parsnip, peeled and cut into 1/2-inch pieces
3 large russet potatoes, peeled and cut into 1/2-inch pieces
7 sour dill pickles (8 to 9 ounces) with 1 1/2 cups brine from the jar (see Tip)
3 tablespoons unsalted butter
4 garlic cloves, finely chopped
3 dried bay leaves
Salt and black pepper
1/4 cup sour cream, for serving (optional)
Chopped fresh dill, for serving (optional)

Steps:

In a large pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. The vegetables should be covered with stock, so add more as needed. Bring to a boil over high heat. Cover and reduce the heat to medium-low. Rapidly simmer until all the vegetables are fork tender, about 10 minutes. Reduce heat to low.
While the vegetables are cooking, coarsely grate the pickles. You should have approximately 1 cup densely packed grated pickles. Melt the butter in a small frying pan over medium heat until it starts to brown. Stir in the garlic and bay leaves and cook until fragrant, about 1 minute. Add the grated pickles and reduce the heat to medium-low. Cover and cook, stirring once, until the pickles become softer, 8 to 12 minutes.
Add the pickle mixture to the pot with the vegetables, along with 1 cup of the pickle brine. Taste, then season with salt and pepper. The soup should already be salty from the broth, pickles and their brine, so add salt carefully. Add up to 1/2 cup more brine if you want a more sour taste. Remove and discard the bay leaves.
If using sour cream, temper the cream so it doesn't curdle: In a cup, mix the sour cream with 1 to 2 tablespoons of cold water, stirring well after each addition, then repeat with 1 to 2 tablespoons of the soup. Add the tempered cream to the pot. Bring to a simmer and heat through, about 5 minutes. Taste and adjust seasonings.
To serve, ladle the soup into bowls. Top with chopped dill and black pepper.

AUTHENTIC POLISH PICKLE SOUP (ZUPA ORGORKOWA)

Authentic Polish Pickle Soup (Zupa Orgorkowa) image

We are from Poland and this is a taste of home. It is not sour at all and tastes great with little bacon sandwiches.

Provided by baginska

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 15

Ingredients

2 chicken leg quarters, skin removed
5 cups water, or as needed to cover
½ small head green cabbage, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, sliced
2 bay leaves
3 tablespoons chopped fresh parsley
1 clove garlic, minced
1 pinch ground thyme
1 pinch dried marjoram
salt and ground black pepper to taste
4 small dill pickles, thinly sliced
1 tablespoon all-purpose flour
¼ cup sour cream

Steps:

Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.
Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.
Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 10.5 g, Cholesterol 67 mg, Fat 11.4 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 3.9 g, Sodium 424.6 mg, Sugar 4.2 g

Tips:

To make the most flavorful pickle soup, use a variety of pickles, including dill pickles, sour pickles, and sweet pickles.
Be sure to rinse the pickles thoroughly before using them to remove any excess salt or vinegar.
If you don't have any pickle juice, you can substitute chicken broth or vegetable broth.
For a thicker soup, add a little bit of flour or cornstarch to the broth.
Serve the soup hot with a dollop of sour cream and a sprinkle of fresh dill.

Conclusion:

Polish pickle soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover pickles. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite.