Zupa ogórkowa (Cucumber soup)

This is a traditional Polish soup made from sour, salted cucumbers and potatoes

Zupa ogórkowa (Cucumber soup)

Zupa ogórkowa (Cucumber soup)
Servings:	Serves 4
Calories per serving:	560
Ready in:	1 hour 20 minutes
Prep. time:	20 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review Very chickeny! 4/5 Rather odd, rather good - see what you think! Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 chicken wings
• Salt and pepper
• 2 bay leaves
• 3 mild chillies, stalks removed
• 1.5 litres chicken or vegetable stock
• 1 small onion, cut in half
• 2 carrots, scraped and julienned
• ½ of a celeriac, peeled and finely diced or julienned
• 1 parsnip, peeled and finely diced or julienned
• 3 medium potatoes, finely diced
• 9 large gherkins, grated
• 1 tablespoon butter
• 1 teaspoon flour
• 2 tablespoons of single cream

Method

1. Put the chicken wings, salt, pepper, bay leaves and chillies into a large saucepan with the stock.
2. Bring to the boil and allow to simmer for 25 minutes over a low heat.
3. Add the carrots, celeriac, parsnip, and onion, and boil it for 10 more minutes.
4. Remove the onion, discard, and add the potatoes to the pan.
5. Boil for 10-12 minutes and make sure the potatoes are cooked through.
6. Meanwhile, put the gherkins into a deep frying pan with the melted butter and sauté for 2 minutes.
7. Add the flour and constantly stir it over low heat.
8. Add 80-120 ml of water to the pan and continue stirring.
9. When the potatoes are cooked, add the cucumber mixture to the saucepan and stir well.
10. Boil for 3-5 minutes and season the soup to taste.
11. Mix some soup with cream or in a small cup and add it to the pan, or a smaller amount to each individual serving.

Serving suggestions

Serve with Polish rye bread.

Variations

Occasionally rice is substituted for the potatoes.

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