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Tuesday, November 29, 2011

[Ogorkowa] Polish pickle soup - Perfectly hearty for a chilly supper

I hadn't been a soup kid and I had thought that I would never favour soup.
But, people change, in many ways, but especially in their taste.
Since a few years, I love soup gradually and a lot.

Remi and Pablo have always liked the soup.
Mr. D has developed a taste for soup since a yfew ears back and now he loves soup as much as I do.
Therefore we are a happy soup family. :)
Soup is a wonderful meal that can be either light or heavy,
also can be very nutritious.
The most wonderful thing about soup is that it's easy to make, in most cases anyway.

When I get to buy very sour kosher pickles, I feel sudden urges  to make Ogorkowa, polish pickle soup.

I bought a jar of really really sour kosher pickles last week,  and I made pickle soup almost automatically.

The recipe is from my polish friend.
Her recipe doesn't use flour, but I made some roux to have a thicker texture.

Here goes the recipe for Zupa ogórkowa (Pickle soup)

2-3 carrots
1 Cup chopped parsley
1 celery stalk
1 leek
2-3 potatoes
 2 onions
pickles, grated (as much or as little as you want)
1 + 1/2 Cup of milk
 4 tablespoons butter
 2-3 tablespoons flour
 1 teaspoon nutmeg
 Salt and pepper
10 Cup water
1 pork spareribs
2 tablespoons butter + 2 tablespoon butter
Sour cream  and dill (optional)

How to make:

1. In a large saucepan or soup pot with cover, combine water and pork ribs cut short.
Bring to a boil, reduce heat and cook covered, about 15 minutes.

2. Chop carrots, celery stalk, potato, onion and leek in small pieces.

3. Melt butter in heated skillet and saute chopped leek and onion until tender.

 4. Add all the vegetables and sauteed leek & onion to the broth and continue to cook for another 10 minutes.

5. Meanwhile, melt butter in hot skillet and add flour and nutmeg.
Stir until the the flour and nutmeg is incorporated and the color is golden brown.

Add milk and mix well so that the liquid is thickened. Then the roux, i.e. thickening agent, is ready.

6. Remove the pot from the heat and add the roux to the soup and mix it well.

 Add grated pickles to the soup and combine well.

7.  If it's still very liquid, don't worry, it gets thicker as it is to be cooked to be another 5-10 minutes.
Return pot to the stove and heat through without boiling. Season with salt and pepper.

Get 2-3 ribs  in  a soup bowl before you pour soup.
If there is a pork rib loving crowd to feed, you may want to spare 2-3 ribs per person
You don't want to fight over a rib, or a bone, do you?

Garnish with sour cream and or dill (if you wish)

It's a hearty soup to make you warm in a cold winter evening.


 Hearty Pickle Soup with pork ribs


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