• Times for Soup - 24

    From Dave Drum@1:18/200 to All on Thu May 18 15:34:16 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    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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