Recipe for Polish Cucumber Pickle Soup

This Polish soup contains grated fermented cucumbers and potatoes served in a creamy broth.

Ingredients

Soup

• 400 grams fermented cucumbers, grated
• 1 kilogram potatoes, cubed
• 2 Liters chicken stock
• 2 carrots, grated
• 1 onion, diced

Cream

• 200 milliliters sour cream
• 30 grams flour
• 5 grams salt
• 2 grams black pepper

Preparation

Cooking

1. Sauté the onion in a pot then add the chicken stock and cubed potatoes
2. Simmer for fifteen minutes then add the grated carrots and the grated fermented cucumbers
3. Cook for another ten minutes until the vegetables are soft and the broth is sour

Finishing

1. Whisk the flour into the sour cream until no lumps remain in the bowl
2. Temper the cream with a ladle of hot soup then pour back into the pot
3. Stir constantly until the soup thickens slightly then remove from the heat and season

Tips

• Use only fermented pickles in brine rather than vinegar based pickles for flavor
• Squeeze the juice from the grated pickles and add it to adjust the sourness
• Adding a handful of fresh dill before serving provides a bright and fresh aroma