Zupa Ogórkowa (Polish Cucumber Soup)
Zupa ogórkowa is a traditional Polish soup made out of sour, salted cucumbers.
Source and licence
"Zupa Ogórkowa (Polish Cucumber Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Zupa_Og%C3%B3rkowa_(Polish_Cucumber_Soup), revision 4631505), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Zupa_Og%C3%B3rkowa_(Polish_Cucumber_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4631505
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Poland. Associated with Poland by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 4 chicken wings
- 1 small leek (or 1 small onion)
- 2 carrots
- ½ celery root (optional)
- 1 parsnip root
- 3 medium potatoes
- 3 big sour-salted (pickled) cucumbers
- 1 tablespoon butter
- 1 teaspoon flour
- 2 bay leaves
- 3 pimentos
- Salt
- Pepper
- 1–2 tablespoons of cream or half and half (optional; yoghurt is also acceptable but not traditional)
Method
- Put the chicken wings, salt, pepper, bay leaves and pimentos into a saucepan or stock pot with 1.5 L (1½ quarts) cold water. After bringing it to a boil, let it simmer for 25 minutes on low heat.
- Add the peeled carrots, celery root, parsnip root, and leek, and boil it for 10 more minutes. During that time peel the potatoes and dice them into 6 mm x 6 mm/quarter inch cubes (0.25 x 0.25 inches).
- Take out the leek, and add the potatoes to the pot. Boil them for 10–12 minutes and make sure the potatoes are cooked through.
- Grate the sour-salted (pickled) cucumbers and put them into a sauté pan with the melted butter. Sauté for 2 minutes, and add the flour and constantly stir it over low heat.
- Add ½–⅓ cups (120-80 ml) of water to the sauté pan and continue stirring.
- When the potatoes are cooked, add the prepared sour cucumber preparation to the stock pot and mix them well. Boil for 3–5 minutes and season the soup to taste. If you like, mix some soup with cream or sour cream in a small cup and add it to the pan, or a smaller amount to each individual serving.
- Bon appétit! Smacznego!