Ogórkowa – Gherkin Soup -2

I posted the recipe for ogórkowa – gherkin soup, which is a classic Polish soup, over a year ago.

It is sour, a taste much loved by the Poles!

It is traditionally made from brine fermented gherkins but you can also use pickled gherkins.

I was sorting out my cutting and notes the other day and came across this recipe from my aunt in Białystok and decided it was time I made this version.

Ingredients

• 250g gherkins
• 125ml gherkin liquid
• 1.5 litres of vegetable stock (can be from cubes or powder)
• 4 medium potatoes, peeled – boiled or steamed
• 3-4 carrots whole – peeled – boiled
• 125ml of soured cream
• Chopped dill – some to add and some  to serve

Method

This is easiest to make if you have some potatoes and carrots boiled already.

• 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.
• Chop the boiled carrots into circles or half circles (depending on the size)
• Add the potatoes and carrots, stir and simmer for around 5 minutes.
• Stir in some chopped dill.
• Stir in the soured cream.
• Serve with extra dill sprinkled on top.

Served in Royal Doulton – Tapestry – 1966 – 1988.