QiMeal
Zupa Ogórkowa
Zupa Ogórkowa · ready in 1 h 55 min · 5 servings · 399 kcal per serving · medium · 18 ingredients
A classic Polish sour cucumber soup built on clear chicken broth, grated ogórki kiszone, their brine, potatoes, sour cream, and plenty of dill.
- Prep
- 20 min
- Cook
- 1 h 35 min
- Total
- 1 h 55 min
- Serves
- 5
- kcal
- 399
- Difficulty
- medium
Ingredients · 5 servings
- 1800 mlWater
- 500 gChicken quarter
- 160 gCarrot, peeled
- 100 gParsley root, peeled
- 100 gCeleriac, peeled
- 80 gLeek, cleaned
- 100 gOnion, peeled
- 500 gPotato, peeled and diced
- 450 gPickled cucumber
- 15 mlSunflower oil
- 250 mlCucumber brine
- 150 gSour cream
- 15 gWheat flour
- 20 gDill, chopped
- 4Allspice berry
- 2Bay leaf
- 8 gSalt
- ½ tspBlack pepper, ground
Equipment
stovetop, large pot, knife, cutting board, box grater, sieve, mixing bowl, whisk, ladle, wooden spoon, skillet, serving bowls
Instructions
- Mise En Place
Gather and measure all ingredients; set out a large pot, knife, cutting board, box grater, sieve, bowl, whisk, ladle, spoon, and skillet. · 10 min
What to look for: Ingredients measured and tools ready on the work surface.
- Simmer Clear Broth
Add chicken, water, carrot, parsley root, celeriac, leek, onion, allspice, and bay leaf to the pot; simmer gently until the broth is clear. · 1 h
When it is done: Chicken must reach 74°C / 165°F at the thickest part.
- Strain And Return
Strain broth into a clean pot; dice the cooked carrot, shred chicken meat from bones, and return both to the broth. · 10 min
What to look for: Broth looks clear, with diced carrot and small chicken pieces returned.
- Cook Potatoes
Add diced potato to the strained broth and boil gently until the pieces are tender but still hold their shape. · 15 min
What to look for: Potato cubes look opaque and stay intact when stirred.
- Grate Cucumbers
Grate pickled cucumber on coarse holes, then sauté it in sunflower oil for 5 minutes until glossy and fragrant. · 7 min
What to look for: Cucumber is glossy, slightly softened, and smells deeply sour.
- Sour The Soup
Add sautéed cucumber and cucumber brine to the broth; simmer for 10 minutes so the sour flavor rounds out. · 10 min
What to look for: Soup smells tangy and the grated cucumber is evenly suspended.
- Temper Cream
Whisk wheat flour into sour cream until smooth; ladle in hot soup slowly, whisking, then stir the tempered cream into the pot. · 5 min
What to look for: Cream mixture is smooth and the soup turns lightly creamy without curds.
- Season With Dill
Season with salt and black pepper, stir in chopped dill, and keep the soup just below a boil for a silky finish. · 3 min
What to look for: Dill stays bright green and the broth is lightly thickened.
- Serve Hot
Ladle hot Zupa Ogórkowa into bowls, making sure each serving has potato, carrot, cucumber, dill, and a little chicken. · 2 min
What to look for: Each bowl is steaming, creamy, and speckled with dill.
Nutrition (per serving)
| kcal | 399 |
|---|---|
| Protein | 21 g |
| Carbohydrates | 36 g |
| of which sugars | 7 g |
| Fat | 20 g |
| of which saturated | 7 g |
| Fibre | 6 g |
| Sodium | 2335 mg |
Nutri-ScoreB
Allergens
Contains: milk, gluten, celery
Ingredient substitutions
Carrot
- Parsley root: Keeps the soup rooted in włoszczyzna, though the broth will be less sweet.
Parsley root
- Carrot: Adds sweetness in place of the earthy parsley root note.
Celeriac
- Parsley root: The broth will lose some rounded celery aroma.
Leek
- Onion: Use a little less onion to avoid overpowering the broth.
Onion
- Leek: Leek gives a gentler, sweeter allium flavor.
Potato
- Waxy potato: Holds its shape well in the sour broth.
