Zupa Ogórkowa
Imagen generada por IA
Vegetariano Sin gluten Polish

Zupa Ogórkowa

A classic Polish cucumber soup with tender potatoes, root vegetables, dill, and tangy fermented cucumbers. Cucumber brine added at the end gives the broth its characteristic bright, savory sourness.

55 min 4 porciones Medium
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Cómo preparar

1
Melt 20 g of the butter in a large heavy saucepan over medium heat. Add the onion, carrot, and parsnip and sauté for 6 to 7 minutes, stirring occasionally, until the onion is translucent and the vegetables smell sweet.
2
Add the potato cubes and hot vegetable stock. Bring to a boil, then reduce the heat and simmer uncovered for 15 to 18 minutes, until the potatoes are tender when pierced with a knife.
3
Melt the remaining 10 g of butter in a small skillet over medium heat. Add the grated pickles and cook for 3 minutes, stirring, until glossy and fragrant but still slightly crisp.
4
Stir the cooked pickles into the saucepan and simmer for 5 minutes. Taste, then add the pickle brine a little at a time until the soup is distinctly tangy without becoming harshly salty.
Grated dill pickles being stirred into the simmering soup Imagen generada por IA
5
Place the sour cream in a bowl and whisk in about 150 ml of the hot soup, one ladleful at a time, until smooth. Stir the tempered mixture back into the saucepan over low heat; warm for 2 minutes without allowing the soup to boil.
6
Stir in the chopped dill and black pepper. Rest the soup for 3 minutes off the heat so the dill aroma settles, then taste and adjust the seasoning if needed.
7
Ladle the hot soup into four bowls and serve with extra dill and a small spoonful of sour cream.
Bowls of finished Polish cucumber soup garnished with dill and sour cream Imagen generada por IA

Por qué funciona esta receta

Potatoes provide body while carrots and parsnip add sweetness that balances the sharp fermented cucumbers. Adding the cucumbers late preserves their flavor, and tempered sour cream gives the broth a smooth, lightly creamy finish.

Conservación y recalentado

Cómo conservarla

Cool the soup within two hours, refrigerate in a covered container, and use within 3 days. Store extra sour cream separately if possible.

Cómo recalentarla

Reheat gently in a saucepan over medium-low heat until steaming hot, stirring often; do not boil after adding the sour cream.

Nutrición / porción

274kcal
5,55 gproteínas
36,33 gcarbohidratos
12,27 ggrasas
P
Pantryvale editorial kitchen
Receta preparada para su publicación con ingredientes completos y pasos ordenados.
Publicada el 17 ago 2026 · actualizada el 17 ago 2026