Dish
Zupa ogórkowa
Cucumber soup
Zupa ogórkowa is made by simmering chopped pickles, potatoes, carrots, onions, and garlic in a broth made from chicken or vegetable stock. The soup is thickened with a roux made from flour and butter, and finished with sour cream. The result is a tangy and savory soup that is both filling and satisfying. Some variations of the soup include the addition of sausage or bacon for extra flavor.
Origins and history
Zupa ogórkowa has been a staple of Polish cuisine for centuries, and is often served during holidays and special occasions. It is believed to have originated in the 18th century, when pickling became a popular method of preserving food in Poland.
Dietary considerations
This soup is not suitable for those with a sensitivity to sour flavors or lactose intolerance due to the use of sour cream.
Variations
Variations of zupa ogórkowa include the addition of meat, such as sausage or bacon, or the use of different types of pickles, such as dill or sweet pickles. Some recipes also call for the addition of mushrooms or barley for extra texture.
Presentation and garnishing
Zupa ogórkowa can be garnished with a dollop of sour cream and a sprinkle of fresh dill or parsley. It is traditionally served in a bowl with a spoon.
Tips & Tricks
To make the soup even heartier, try adding some cooked sausage or bacon to the recipe. You can also use different types of pickles to change the flavor profile of the soup.
Side-dishes
Zupa ogórkowa is often served with a side of bread or potatoes, and can also be topped with fresh dill or parsley for added flavor.
Drink pairings
This soup pairs well with a light beer or a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.
Delicious Zupa ogórkowa recipes
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