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.
- 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
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.