Polish Sour Pickle Soup (Ogórkowa)
Enjoy the simplicity and heartiness of this Polish sour pickle soup, a fuss-free recipe designed for delicious results, broth or no broth.
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Ingredients
- 4-5 potatoes medium
- 1 carrot medium or 2 small ones
- 1 parsley root medium or small
- 2 Polish-style sour pickles large
- 3 cups broth or water up to 5 cups if you like thin soups
- 1 bay leaf dried
- 3 allspice berries dried
- 1 tsp salt if using water (plus more to taste)
- 1/4 cups heavy cream up to 1/2 cup if using water
Instructions
- Veggie Prep: Peel and dice potatoes, thinly slice carrots and parsley root. Cut larger pieces in half lengthwise if needed.
- Pot Assembly: Add cut veggies to a pot, cover with 3 cups of water or broth, and throw in a bay leaf, allspice berries, and a teaspoon of salt (skip salt if using broth).
- Cooking Time: Bring pot to a boil, then simmer on low heat for 30-40 minutes until potatoes are very soft.
- Pickle Prep: Grate or dice sour pickles while veggies cook.
- Add Pickles: Once potatoes are soft, add grated pickles and their juice to the pot, cooking for an additional 5 minutes.
- Taste & Adjust: Taste the soup, adding a grated pickle for sourness or a pinch of salt for flavor if needed.
- Final Simmer: Let the soup simmer for about 15 minutes to blend flavors.
- Creamy Finish: Turn off heat and stir in heavy cream, tempering it first if necessary to prevent curdling.
- Clean-up Herbs: Remove bay leaves and allspice berries from the soup before serving.
- Serve: Dish out the soup and enjoy!
Servings: 3 people