Zupa Ogorkowa (Dill Pickle Soup) |
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Prep Time: 25 Minutes Cook Time: 95 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is from the book Polish Cooking by Marianna Olszewska Heberle. She decribes it as A favorite of pregnant Polish women. I thought it definitely sounded interesting and unusual. Ingredients:
2 1/2 quarts water |
2 1/2 lbs pork spareribs |
2 medium carrots, sliced |
2 stalks celery, diced |
2 bay leaves |
10 peppercorns |
1/2 teaspoon salt |
3 medium potatoes, peeled, quartered and sliced |
2 tablespoons butter or 2 tablespoons margarine |
4 medium dill pickles, peeled and grated |
1 tablespoon all-purpose flour |
1/2 cup sour cream |
pickle juice (optional) |
Directions:
1. Place water and spareribs in a large saucepan. Bring to a boil over medium-high heat. Skim foam from surface until surface is clear. Cook, uncovered for 10 minutes.
2. Add carrots, celery, bay leaf, peppercorns and salt. Reduce heat to medium-low. Cook uncovered for 1 hour, or until meat is tender. Remove meat and bones. Reserve for another use.
3. Add potatoes. Cook 20 minutes or until tender.
4. Melt butter in a small saucepan. Add pickles and saute until tender, about 8 to 10 minutes. Add to soup. Bring to a boil. Simmer, uncovered, over low heat for 45 minutes.
5. Remove bay leaf and discard. In a small bowl, combine sour cream and flour until smooth. Stir 1 cup of broth into sour cream. Add mixture to soup . Simmer 5 minutes, but do not boil.
6. Serve hot. If soup is not sour enough, add dill pickle juice to taste.
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