This is, and has always been, my favorite Polish soup. Literally, “Zupa ogórkowa” is “Cucumber soup,” but if you make it with plain old cucumbers it will be bland and disappointing (personal experience). This stuff should be sour. You will either love it or hate it!
This is the way I make it. No photos–it’s all gone now (plus it looks exactly the way you think it does, brothy and greenish with bright orange carrots floating around. Delicious, I know.).
Pickle soup (Zupa ogórkowa)
~2 quarts of chicken/turkey broth
3-4 potatoes, peeled and cubed
1-2 carrots, either sliced or grated
1 stalk celery, sliced (you could also just add celery root to the broth)
1 Tbsp dried parsley (you could also just add parsley root to the broth)
salt and pepper to taste
3-5 grated dill pickles
1 tsp dried dill, to taste
Combine broth, potatoes, carrots, celery, parsley, salt and pepper to a large pot and bring to a boil. Simmer 15 minutes, add grated pickles and dried dill (if you want it to be strong tasting). Simmer 15 more minutes. Serve with a big spoonful of sour cream and garnish with fresh dill 🙂
Note: Some recipes call for adding the sour cream directly into the soup pot, mixed with starch or flour to thicken the soup a bit. I don’t do that, because I keep my broth-based soups covered on the stovetop all night if there are leftovers (scandal! outrage! food poisoning!*) and just make sure to boil it for a good 15 minutes again the next day. Obviously a soup containing dairy has to be stuck in the fridge.
* In my house growing up we never left any food out ever. The fridge was always full of neatly stacked tupperwares. However, we only had soup very rarely, so soup-leftover-storage was not a problem. My husband’s family, on the other hand, has soup everyday, one soup lasting two days, keeping the leftover covered on the stove. So far, there has been no report of food-borne illness related to this practice.**
**But if you get sick it is not my fault. You should always store everything in the fridge. (Except ice cream.)