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.
- 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
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.