Zupa Ogòrkowa is a traditional Polish soup made from “ogòrki kiszone” or cucumbers in brine. You can buy these from Polish shops or delis. If you can’t find ogòrki kiszone, the more readily available pickled cucumbers or gherkins will do just as well. This soup is easy to make and delicious. To make it even better you can make your own stock but this is not necessary if you don’t have the time or inclination. All Polish cooks have their own version; this is a very easy one based on what I remember of my mother’s recipe.
- 4 medium sized pickled cucumbers*, chopped into small cubes (see above)
- 4 medium potatoes
- 2 medium carrots
- 1 medium onion
- Salt and white pepper
- 2 bay leaves
- Black peppercorns
- Pinch of dried thyme
- Pinch of dried marjoram
- 900ml of chicken, beef or vegetable stock* (see above)
- 50ml brine from the pickle jar
- Place stock in a large saucepan. Chop potatoes into small cubes, slice the carrot and finely chop the onion.
- Add seasoning, pepper corns, bay leaves and herbs to the stock and bring to the boil.
- Add the chopped vegetables, except the cucumbers.
- Simmer gently for 15-20 minutes until potatoes are soft and the other vegetables cooked through.
- Add the chopped cucumbers and 50ml brine from the pickle jar
- Bring to the boil and simmer for 2-3 minutes
- Serve garnished with chopped fresh parsley and a swirl of sour cream, or single cream if preferred.