Ogórkowa – Gherkin soup

Four years of blogging today!

I can hardly believe it!  I posted my first post four years ago today. The time has gone so quickly and there is still much more to do.

This will be post number 208 – so averaging at 1 per week.

Today it just has to be a very Polish recipe.

Ogórkowa – gherkin soup is a classic Polish soup.

It is sour and as I have written before, this is a taste much loved by the Poles!

It can be made in the winter from stored ingredients but it is also very refreshing on a summer’s day.

The most traditional soup is made from brine fermented gherkins but you can use pickled gherkins.

 

Ingredients

• 250g gherkins
• 125ml  gherkin liquid
• 1.5 litres of soup greens/vegetable stock (can be from cubes or powder)
• 4 medium potatoes, peeled – boiled or steamed
• 125ml of soured cream
• Chopped dill to serve

Method

If you have some potatoes boiled already this is a very quick soup to make.

• Add the gherkin liquid to the vegetable stock and bring to the boil.
• Rough chop the gherkins.
• Drop the gherkins into the liquid and simmer for around 20 -25 minutes.
• Chop the boiled potatoes into rough cubes.
• Add the potatoes, stir and simmer for around 1-2 minutes.
• Stir in the soured cream and chopped dill.

 

Using brine fermented gherkins

 

 

Served in Royal Doulton, Burgundy soup plates, 1959 – 1981.

Using pickled dill gherkins

 

Served in Royal Doulton, Tapestry soup plates, 1966 – 1988.