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Title: Pickle Soup (Ogorkowa Zupa)
Categories: Vegetables, Potatoes, Poultry
Yield: 7 servings

8 c Chicken stock
3 lg Carrots, peeled and coarsely
- grated
3 lg Russet potatoes; peeled, in
- 1/2" pieces
1 sm Celery root; peeled, in 1/2"
- pieces
1 md Parsnip; peeled, in 1/2"
- pieces
7 Sour dill pickles (8 - 9
- oz)
+=WOIH=+
1 1/2 c Brine from the jar; (see
- Tip)
3 tb Unsalted butter
4 cl Garlic; fine chopped
3 Dried bay leaves
Salt & black pepper
1/4 c Sour cream; to serve (opt)
Chopped fresh dill; to serve
- (opt)

In a large pot, combine 6 cups stock with the carrots,
potatoes, celery root and parsnip. The vegetables should
be covered with stock, so add more as needed. Bring to a
boil over high heat. Cover and reduce the heat to
medium-low. Rapidly simmer until all of the vegetables
are fork tender, about 10 minutes. Reduce heat to low.

While the vegetables are cooking, coarsely grate the
pickles. You should have about 1 cup densely packed
grated pickles. Melt the butter in a small frying pan
over medium heat until it starts to brown. Stir in the
garlic and bay leaves, and cook until fragrant, about 1
minute. Add the grated pickles and reduce the heat to
medium-low. Cover and cook, stirring once, until the
pickles become softer, 8 to 12 minutes.

Add the pickle mixture to the pot with the vegetables,
along with 1 cup pickle brine. Taste, then season with
salt and pepper. The soup should already be salty from
the broth, pickles and their brine, so add salt
carefully. Add up to 1/2 cup more brine if you want a
more sour taste. Remove and discard the bay leaves.

If using sour cream, temper the cream so it doesngCOt
curdle: In a cup, mix the sour cream with 1 to 2
tablespoons of cold water, stirring well after each
addition, then repeat with 1 to 2 tablespoons of the
soup. Add the tempered cream to the pot. Bring to a
simmer and heat through, about 5 minutes. Taste and
adjust seasonings.

To serve, ladle the soup into bowls. Top with chopped
dill and black pepper.

TIP: If looking for Polish pickles, be sure to buy
ogorki kiszone (cucumbers in brine), such as those sold
by the Polonaise brand. Do not buy Polish dill pickles
(ogorki konserwowe). If substituting other pickles, use
dill pickles that are low in vinegar.

By: Kasia Pilat

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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