146 Sour Cucumber Soup

How to explain a liking for this rather acquired taste? For the 4-year-old me, zupa ogórkowa was synonymous with a treat: something I know I’ll enjoy, and what is also nourishing and healthy. Or so I was told.


Sour cucumber soup, in Polish called zupa ogórkowa, is not just any soup. It is, by far, my favourite soup – and it’s been this way since I was a little girl. How to explain a preference for this rather acquired taste? For the 4-year-old me, zupa ogórkowa has always been synonymous with a treat: something I know I’ll enjoy, and what is also nourishing and healthy. Or so I was told.

Polish pickled cucumbers (ogórki kiszone) are a bit different from the vinegary ones we know from the supermarket shelves: they don’t contain a drop of vinegar; they are, in fact, fermented. The cucumbers are packed in a jar with some dill, a blackcurrant leaf, horseradish root, and then a salty solution is poured over. The jars are left in a pantry for a few weeks, during which time the cucumbers ferment, creating a product that is one of a kind, irreplaceable. The explosion of flavour you get when biting into a well-made ogórek kiszony can only be compared to this of good sauerkraut or kimchi: pungent and sour, a lacto-fermented popping candy on the palate.

Pickle soup might not sound appealing to many, but it works. The sourness of the pickle is broken by the sweetness of carrots, potatoes and a generous addition of cream. Add some fresh dill or parsley, and it’s not far from what I’d call a perfect meal. Would you try?

Sour Cucumber Soup
(Zupa ogórkowa)

INGREDIENTS
250g sour cucumbers, grated
1 small onion, chopped
1 carrot, grated
1 parsnip, grated
1/4 celeriac, grated
20g butter
250g potatoes, peeled and cubed
6-7 cups of vegetable or chicken stock/water
100g sour cream (18%)
black pepper
salt
fresh dill or parsley, chopped

HOW TO MAKE?
1. Add stock to a saucepan and bring to a boil. When boiling, add carrots, parsnips, celeriac and potatoes. Reduce heat and simmer until the vegetables are tender.
2. Fry the onion with butter, and add to the soup.
3. Add sour cucumber, with all the juices. Stir well.
4. Add sour cream to a mug and temper it by adding a ladle of hot soup. Mix well.
5. Add the sour cream to the soup, season with salt and pepper.
6. Serve hot with a sprinkle of freshly chopped herbs and a slice of sourdough or rye bread.

Smacznego,
aho

  1. Looks delicious! I’ve never used pickled cucumbers this way. I will give it a try soon.
    Your cat is adorable! :)

    Reply

    1. Hi, thanks! Let me know if you liked the soup if you do make it :) As for the cat, I’ll pass the message to my Mum, it’s her kitty 😊

      Reply

  2. That looks delicious!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: