I found your site when I was searching for Polish Dill Pickle Soup recipes. I found several sites that had a recipe for it and they were all pretty much the same recipe. Was wondering if anyone had their own recipe that they'd like to share.
Ooooo . . . we had one last week that was basically a potato soup, the pickles were shredded (or diced? can't remember now) - that would be good, don't know if that's what Nowski's looking for, but I'm going to have to go on the hunt for that, so anything your mom has, would be great!
Have you tried the packaged soup by Knorr called Zupa ogorkowa which is Sour Pickle Soup...The package reads: Product of Poland Just add "three glasses of cold water and boil for 5 minutes" It's pretty darn good for instant soup, has a real pickle taste... of course it's nothing like the real thing
arrgh - I was just going to bed and I remembered - there's another ogonek in there - it's "dziękuję"! (those diacritical marks will get you every time!)
Will look out for that the next time we're at the Polish or German stores! :^)
6 cups of beef broth 1 lb cauliflower (cut into small flowerettes) 2T of instant flour 1C milk 1 egg yolks 2T soft butter 4 large Dill Pickles 2/3C liquid from the jar 2.5C boiled and sliced potatoes
Bring broth to boil. + flour mixed with .5C of milk bring just to boil. remove from heat. + egg yolks mixed w/ butter + pickles, potaotes and liguid
heat but DO NOT BOIL
serves 12 although if you eat it like a polish person then i say it serves 4. lol
i also tend to add some dill to this (1t-1T depending on how much you like dill)
here is a very similar soup and it can also be served cold so it's also great for summer:
Cauliflower Soup:
7 cups of broth (chicken or beef, veggie stock will work also) 1 lb cauliflower (cut into small flowerettes) 1.5T of instant flour 2C milk 2 egg yolks 1T of DILL
Bring broth to boil. + caulifliwer, simmer for 25min. + flour mixed with .5C of milk bring just to boil. remove from heat. + egg yolks and the rest of milk + DILL
stir and serve
this serves 10 according to my book but once again, i'll have to say 4.
she must be looking for cucumber pickle soup - it is very popular in Poland just as cucumber pickles are (the fermented sort - no there is no alcohol in that - it's milk kind of fermentation)
yes the best thing is to google the recipee - i have seen tons in English
Bottled przecier ogórkowy (grated brined cucumber) is available at Polish shops and delis in N. America. Just cook in meat stock, and whiten wtih sour cream and flour.
My Polish grandmother made a dish she called chusspeiss or chussbeiss...I'm unsure of the spelling. It had cubed potatoes and cucumbers in it. I think it also had onion in it and a white sauce of some kind. I don't know if it was a soup, stew, or vegetable side dish. Does anyone know what it might be and/or have a recipe for it? Thank you!
Yes. I've always had it with pickles and potato except when it's made by a Polish guy I know who makes it with both - his own kiszony and always a couple of fresh ones when in season, also his own. I think it's very much a family recipe, and is delicious.
Peel significant amount of potato, some carrot and parsley, slice them down into small cubes. Prepare a large cooking vessel. Boil a lot of water and add a teaspoon of salt. Boil the vegetables until soft. Do not forget adding all-spice, and some pepper grain. I'd recommend adding a teaspoon of Kucharek or Vegeta, it only helps.
Prepare either a 400 gram pack of grated pickled cucumber (ogórki kwaszone) or grate ogórki kwaszone in the same quantity yourself. Do not remove the sour juice.
Once the vegetables are soft: 1. Mix a tablespoon of flour with milk (be generous with milk) 2. Pour the flour/milk mixture in the vessel and mix vigorously until it boils again 3. Add two teaspoons of butter and let it melt. 4. Pour the ogórki kiszone into the vessel, mix strongly and instantly stop heating.
Serve. Even if the soup is full of vegetables, eating bread with the soup is OK.
Sorry if my culinary English was not good enough.
P.S. I forgot mentioning egg yolk, so: 1. Boil vegetables until very soft 2. Stir butter with an egg yolk, dilute in 1/8 liter of boiling soup, mix with soup 3. Stir flour with 1/4 liter of milk, mix with soup and make soup boil 4. Add grated ogórki kiszone and juice. 400 g is a little too much for 1 kg of potato, use perhaps 300 g.
That's the secret. You are adding the glass of milk with the flour already mixed in and make sure it gets well mixed in in the soup, and that the soup boils again. Then you are adding the cucumber and stop heating. For some magical phenomenon the milk does not curdle. I think I have to go to the shop and buy all necessary stuff. Perhaps I'll be able to show pictures.
P.S. Giving it a longer thought, I'd say the milk forms extremely fine curdles, very small particles the same size as four particles, so all in all the soup becomes thick and perfect.
