Polish Sour Cucumber Soup Recipe (pickle soup)| Zupa Ogórkowa

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium.

dill pickles

🥗Healthier: fermented cucumbers

💰Cheaper: store-brand pickles

Fermented cucumbers provide probiotics.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a plant-based protein alternative.

Peel the potatoes and cut them into 1-inch pieces.

Shred the cucumbers in brine using a grinder.

Shred the carrots using the same grinder.

Add the juice from the jar of cucumbers into a pot.

Add the raw carrots, shredded cucumbers, and raw potatoes into the pot.

Pour in about 2 to 2.5 cups of vegetable stock into the pot.

Cook for about 10 minutes before adding the boiled vegetables (parsnips, carrots, and purple turnip).

Simmer for about 20 minutes until the potatoes are soft.

Add 1/2 cup of half-and-half to the pot and mix well.

Taste the soup and adjust for sourness or saltiness as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens