QiMeal
Zupa Ogórkowa Z Ryżem
Zupa Ogórkowa Z Ryżem · ready in 2 h 45 min · 5 servings · 457 kcal per serving · medium · 15 ingredients
A bright Polish pickled cucumber soup on light turkey broth, served over rice with sweet carrot, sour cream, and a generous shower of dill.
- Prep
- 20 min
- Cook
- 2 h 25 min
- Total
- 2 h 45 min
- Serves
- 5
- kcal
- 457
- Difficulty
- medium
Ingredients · 5 servings
- 1Turkey leg
- 3 ½ LWater
- 250 gCarrot, peeled
- 120 gParsley root, peeled
- 120 gCeleriac, peeled
- 100 gLeek, trimmed
- 1Onion, peeled
- 550 gPickled cucumber, coarsely grated
- 250 mlPickle brine, strained
- 100 gRice, rinsed
- 30 gButter
- 150 gSour cream
- 1 bunchDill, chopped
- 12 gSalt
- 2 gBlack pepper, ground
Equipment
stovetop, large pot, saucepan, sieve, mixing bowl, large bowl, box grater, knife, cutting board, ladle, whisk, spoon
Instructions
- Mise En Place
Gather all ingredients; set out a large pot, saucepan, sieve, bowls, grater, knife, board, ladle, whisk, and serving bowls. · 10 min
What to look for: All ingredients are measured and the tools are within reach.
- Simmer Turkey Broth
Place turkey leg, carrot, parsley root, celeriac, leek, onion, 2.5 l water, 8 g salt, and pepper in a pot; simmer gently. · 1 h 45 min
When it is done: Turkey reaches 74°C / 165°F at the thickest part and pulls easily from the bone.
- Strain Clear Broth
Lift out turkey and vegetables, strain broth through a sieve, slice the carrot, and keep clear broth hot; save turkey for another use. · 10 min
What to look for: The broth is clear, and the carrot slices are tender but still hold their shape.
- Boil The Rice
Boil rice in 1 l salted water until tender but not mushy, then drain and keep covered for serving. · 15 min
What to look for: The grains are swollen, separate, and soft in the center.
- Cook Sour Cucumber
Grate pickled cucumber on the large holes, then simmer it with 150 ml pickle brine in a saucepan for 5 minutes. · 7 min
What to look for: The cucumber shreds soften and look glossy in the brine.
- Add The Brine
Add the hot cucumber mixture to the strained broth, then pour in extra pickle brine gradually, tasting until pleasantly sour. · 5 min
What to look for: The soup is lightly cloudy with cucumber shreds evenly suspended.
- Temper Sour Cream
Whisk sour cream with 2 ladles of hot broth until smooth, stir it into the soup off the boil, then add butter to melt. · 5 min
What to look for: The soup turns creamy and smooth with no white specks of curdled cream.
- Season And Finish
Season carefully with remaining salt and pepper, warm 2-3 minutes without boiling, and stir in half of the chopped dill. · 3 min
What to look for: Steam rises gently, the dill stays green, and the surface looks creamy rather than boiling.
- Serve With Rice
Spoon cooked rice into bowls, ladle over hot soup with sliced carrot, and finish with dill and extra grated pickle. · 3 min
What to look for: Each bowl has rice at the bottom, creamy sour broth, carrot slices, dill, and cucumber on top.
Nutrition (per serving)
| kcal | 457 |
|---|---|
| Protein | 32 g |
| Carbohydrates | 36 g |
| of which sugars | 7 g |
| Fat | 21 g |
| of which saturated | 9 g |
| Fibre | 5 g |
| Sodium | 3075 mg |
Nutri-ScoreB
Allergens
Contains: milk, celery
Ingredient substitutions
Turkey leg
- Turkey thigh: Use a bone-in cut for a clear, rounded broth.
Water
- Filtered water: Useful when tap water has a strong mineral taste.
Carrot
- Parsley root: Less sweet than carrot, but still traditional in broth vegetables.
Parsley root
- Celeriac: Gives a deeper broth aroma when parsley root is unavailable.
Celeriac
- Parsley root: Keeps the soup within the classic Polish broth vegetable profile.
Leek
- Onion: Use a little less onion to avoid making the broth too sharp.
