Polish Dill Pickle Soup
Polish name: Zupa ogórkowa Also known as: hot cucumber soup, pickled cucumber soup
- 7 oz cucumbers in brine 200g, Polish 'ogórki kiszone'
- 0.5 cup leftover "juice" from the cucumbers 100ml, Polish 'sok z ogórków'
- 4 cups water 950ml
- 1 medium carrot
- 1 parsley root
- 1 celery root small/chunk of a larger root
- 1 leek
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 0.5 cup cream 18%, around 100ml
- 1 tbsp dill chopped
- salt to taste
- pepper to taste
Boil a vegetable stock out of veggies listed and strain.
Peel the cucumbers, grate and braise for 5 minutes on a spoon of butter. Place the cucumbers into the broth, pour the cucumber juice and bring to a boil.
Season the soup with cream mixed with flour, salt and peeper. Before serving, sprinkle with dill.