Best 2 Zupa Ogorkowa Polish Cucumber Soup Recipes

Zupa ogorkowa, a traditional Polish cucumber soup, is a delightful dish that combines the freshness of cucumbers with the richness of vegetables and spices. It's a popular summer soup, often served chilled, and is a staple in many Polish households. This versatile soup can be made with a variety of ingredients, including fresh or pickled cucumbers, potatoes, carrots, celery, and onions. Some recipes also include dill, sour cream, and hard-boiled eggs. Zupa ogorkowa is a flavorful and refreshing soup that's perfect for a light lunch or dinner. It's also a great way to use up leftover vegetables.

In this article, you'll find three different recipes for zupa ogorkowa, each with its own unique twist. The first recipe is a classic version of the soup, made with fresh cucumbers, potatoes, carrots, celery, and onions. The second recipe is a vegetarian version, made with vegetable broth instead of chicken broth. The third recipe is a creamy version, made with sour cream and cream cheese. All three recipes are easy to follow and make a delicious and satisfying soup.

Here are our top 2 tried and tested recipes!

NAJLEPSZA ZUPA OGORKOWA (POLISH PICKLED CUCUMBER SOUP)

Najlepsza Zupa Ogorkowa (Polish Pickled Cucumber Soup) image

This is a mixed vegetable soup which gets a lovely sour zing from grated cucumber pickles. Try it with dark rye bread.

Provided by Bogus

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

Time 1h55m

Yield 4

Number Of Ingredients 16

Ingredients

1 (32 ounce) jar pickled cucumbers, drained and grated
¼ cup water
½ bunch celery, sliced
2 carrots, sliced
1 ham bone
1 onion, diced
1 leek, sliced
1 bunch fresh parsley, chopped
3 whole allspice berries
water to cover
3 potatoes, diced
4 cloves garlic, crushed
1 tablespoon chopped fresh marjoram
salt and ground black pepper to taste
2 tablespoons heavy whipping cream
1 tablespoon all-purpose flour

Steps:

Place grated pickles in a small pot. Add 1/4 cup water. Simmer until soft, about 20 minutes.
Combine celery, carrots, ham bone, onion, leek, parsley, and allspice in a large saucepan. Cover with water. Bring to a boil; reduce heat and simmer until flavors combine, about 40 minutes. Stir in potatoes and garlic; cook until potatoes are soft, about 15 minutes. Remove ham bone.
Stir grated pickles and cooking liquid into the saucepan. Season soup with marjoram, salt, and pepper.
Mix heavy cream and flour together in a small bowl until smooth. Stir into the soup.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 52.5 g, Cholesterol 10.2 mg, Fat 3.8 g, Fiber 9.9 g, Protein 7.1 g, SaturatedFat 2 g, Sodium 3024.8 mg, Sugar 9 g

ZUPA OGORKOWA - POLISH CUCUMBER SOUP RECIPE RECIPE - (4/5)

Zupa Ogorkowa - Polish Cucumber Soup Recipe Recipe - (4/5) image

Provided by JimMac

Number Of Ingredients 11

Ingredients

0.5 kg of meat or meat with bone
0.5 kg of vegetables (carrot, parsley, celery, leek) or wloszczyzna mix
half medium onion
spices (a few peppercorns, bay leaf, black pepper and salt to taste)
7-8 large dill pickles
1 medium onion
2 cloves of garlic
2 tablespoons of white flour
2 tablespoons of butter
100 ml sour cream (or tart yoghurt)
3 medium potatoes

Steps:

Prepare a broth using meat and vegetables. Wash bones and meat thoroughly in hot water and put them into the pot. Add six cups of cold water. Cook it on high heat, covered. Then lower the heat and cook gently for about 1 hour. Of course as usually you can simply use stock cubes making all simpler and faster (but with some loss on a quality of food, as some say). In the meantime wash and peel vegetables and put them into the broth. Boil all together. At the end of cooking add spices: a few peppercorns, bay leaf, black pepper and salt to taste. Melt some butter in a frying pan and fry 1 medium, diced onion. When onion begins to brown add chopped or crushed garlic and fry on a low heat for about 10 minutes. Wash the pickles, peel and grate them on a grater with big holes, so that what you get are stripes that aren't not too small. Add pickles to garlic & onion - fry all together for a few minutes. Then add this mixture to your broth. Now, peel potatoes, cut into small pieces (dices) and throw into the ogorkowa soup. Cook everything on a rather low fire until potatoes are soft and edible. Make a suspension of flour with sour cream to (as they say in Poland) 'whiten' our cucumber soup. To do so simply mix 2 tablespoons of white flour and 100 ml of sour cream. You can also use tart yoghurt. Now slowly pour it into the soup, constantly and vigorously stirring. Mix thoroughly. Cook your soup for a few more minutes, but do not let it boil. Season the ogorkowa soup with salt and black pepper according to your taste. Serve!

Tips:

Use a variety of cucumbers: For the best flavor, use a combination of fresh pickling cucumbers, Kirby cucumbers, and English cucumbers. If you can find Polish cucumbers, use those for the most authentic flavor.
Don't peel the cucumbers: The peel of the cucumbers adds flavor and nutrients to the soup. Just be sure to wash them thoroughly before using them.
Use good-quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good-quality broth. If you don't have time to make your own, you can use a store-bought broth. Just be sure to choose one that is low in sodium.
Don't overcook the vegetables: The vegetables in the soup should be cooked until they are tender but still have a slight crunch. If you overcook them, they will become mushy and the soup will not be as flavorful.
Serve the soup with a dollop of sour cream: Sour cream adds a creamy richness to the soup and helps to balance out the sourness of the cucumbers. You can also serve the soup with chopped fresh dill or parsley.

Conclusion:

Zupa ogorkowa is a delicious and refreshing soup that is perfect for a summer meal. It is also a very healthy soup, as it is packed with vegetables and lean protein. If you are looking for a new soup to try, I highly recommend zupa ogorkowa.