This recipe for Polish pickle soup or zupa ogórkowa (ZOO-pah aw-goorr-KAWV-ah) is a variation from the women of Gwizdały village. This village was one of the stops on my tour of the Mazowsze region of Poland with Poland Culinary Vacations. Gwizdały literally means "whistled" and, indeed, the small town boasts a whistle museum with specimens from all over the world. Here are more Polish pickle soup recipe -- Mom's Dill Pickle Soup and Creamy Dill Pickle Soup.
More Gwizdaly recipes and a larger photo of Polish Pickle Soup.
More Gwizdaly recipes and a larger photo of Polish Pickle Soup.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 6 servings Gwizdaly Pickle Soup
Ingredients:
- 8 cups chicken or vegetable stock
- 1 pound peeled and quartered potatoes
- 2 large peeled and diced carrots
- 1 large peeled and diced parsnip
- 1 rib diced celery
- 6 shredded dill pickles
- 1 cup sour cream
- Chopped fresh dill
Preparation:
- In large saucepan, bring stock to boil. Add potatoes, carrots, parsnip and celery. Return to the boil, reduce heat and simmer until vegetables are tender.
- Add pickles. Temper the sour cream by adding a few ladles of hot soup and whisking constantly. Transfer the tempered sour cream to the soup and heat through. Serve hot with chopped fresh dill.
