Serve in heated bowls garnished with optional chopped fresh dill and accompanied by hearty rye bread. Reduce heat to low and simmer 3 minutes or until slightly thickened. The fact that this Polish soup is dished up cold is an unique feature. Bring to a boil, reduce heat, and simmer until potatoes are tender—about 20 minutes. Add the leek and stir to coat; cook for about 3 minutes or until softened. Chilled Cucumber Soup with fresh dill. 5 Responses to “Ina Garten’s Incredible Cold Cucumber Soup” Linda Farkas Says: February 11th, 2011 at 11:25 pm. He’d request it for lunch when he’d stop by my house in during the summer. Temper the sour cream mixture by whisking in a little hot soup. Serve hot with plenty of fresh dill sprinkled on top. Add enough water just to cover the beets, add salt. 3. Preheat oven to 350 F. Wash beets and trim off the stems but don't cut into the beet (we don't want the juices to flow out). This pickle soup is a good contender as is Russian rassolnik, or kidney-pickle soup. Zupa Ogórkowa: Polish Creamy Dill Pickle Soup. Flaki. Add the cubed potatoes and simmer for 5-10 minutes until they have softened, then add the grated cucumber and soup/cream mix… It is made from sour, salted cucumbers and … Add the crushed garlic and the diced potatoes to the soup; cook for 15 minutes, until soft. bunch of dill. How to make a delicious cold cucumber soup with fresh dill and Greek yogurt. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Besides the beetroot, sour cucumbers and young beet leaves are common ingredients of a chlodnik soup. salt & pepper. Add the cubed potatoes and simmer for 5-10 minutes until they have softened, then add the grated cucumber and soup/cream mix. For the stock (bouillon):2 chicken wings½ a medium onion4 sprigs of curly leaf parsley1 whole carrot½ a parsnip2 teaspoons salt. If you’re … Chilled Beet Soup. I think half the amount would have sufficed. Melt butter in a large pot. Get our cookbook, free, when you sign up for our newsletter. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired. Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Cool the beet mixture. Krupnik cooked on ribs will help you weather the winter. 4 cups of sour milk – zsiadłe mleko or kefir or buttermilk or a mixture of them. • This recipe is taken from Rose Petal Jam by Beata Zatorska and Simon Target (Tabula, £25). parsley. In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, … Recently days in NY have been sweltering hot and as a result I’m only dreaming of eating light, refreshing meals. Add the chopped stems to a large soup pot. Flaki is a popular Polish soup made out of strips of beef tripe/stomach that are seasoned with … Remove the ham bone. Add the sliced cucumber and cook until tender. At this point, the soup can be left chunky or puréed to the velvety consistency of vichyssoise. Mix together the flour and cream; stir into the soup. Roast in a roasting pan with a cover (or covered with tin foil) until soft (small beets about 30 min; large around 1 hour). Add grated cucumbers and cucumber juice; stir and season with marjoram, salt and pepper. This recipe for cold Lithuanian beet soup or šaltibarščiai is made with buttermilk, sour cream, hard-cooked eggs, cucumbers, and dill. It’s often some of the most humble and simple recipes that taste the best, and this version of Polish cucumber soup … A bowlful of this soup is truly special. Season with salt and pepper. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Allow to cool completely, then stir in the lemon juice and season with Tabasco, salt and pepper to taste. Cold cucumber soup is a refreshing and flavorful soup, perfect to serve as an appetizer, side dish, or for a light, healthy main dish. Ultimate Summer refreshment cool, creamy, and gently crunchy from … As such, chlodnik is usually prepared and served during hot summers. Scoop out half a cup of soup and mix with the cream. Richard Says: June 16th, 2011 at 5:29 pm By using The Spruce Eats, you accept our, Toss the Canned Stuff, Make Your Own Homemade Chicken Broth, Easy Polish Beet Soup (Barszcz Czysty Czerwony), Traditional Russian Kidney-Pickle Soup (Rassolnik), Polish Creamed Beet Barszcz Soup (Barszcz Zabielany), Traditional Russian Soup Recipes (Retsepty Supov). Sauté onion until translucent, about 3 minutes. Scoop out half a cup of soup and mix with the cream. 4 large garlic dill pickles (about 3 cups chopped). Some versions use a tomato or ketchup base but this more widely known variation uses sour cream and, if you substitute vegetable stock for the chicken stock, it is completely vegetarian. Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. Season with salt and pepper. Here are more beet recipes. Melt the butter in a large pot over medium-high heat. This recipe for Polish creamy dill pickle soup or zupa ogórkowa (ZOO-pah oh-goorr-KOH-vah) is the winter counterpart to the summer offering of cold cucumber soup. For the soup (serves 4):2 carrots½ a celeriac1 parsnip5 medium-sized potatoes, washed, peeled and cut into 2–3cm (1 in) cubes6 medium-sized brine pickled (not vinegar pickled) cucumbers, finely grated2 tablespoons sour cream1 bunch fresh dill, chopped. Cold soups are perfect for hot summer days, and this cold cucumber soup recipe from Andrew Zimmern gets tang and creaminess from Greek yogurt and big, summery flavor from lots of … Bring to the boil and simmer for at least an hour. Step 1 Heat oil in a large saucepan over medium-high heat. Welcome to my Polish food blog! Taste and add a little dill pickle juice if necessary- the soup should have a pleasantly sour taste. Add broth, pickles, pickle juice, and potatoes. I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. Chilled Cucumber Mint Soup with Kefir Recipe – a perfectly refreshing summer chilled soup with great flavors. In Poland and other parts of Eastern Europe, before refrigeration, pickling was a common way of preserving fruits, vegetables, meats, and eggs. In a large saucepan heat the oil and add the carrot, parsley, leek, celery, bay leaves, allspice and peppercorns. Simmer until potatoes are tender, 20-25 minutes. Today, thanks to refrigeration and the availability of year-round produce, this soup can be enjoyed in winter or summer. Allow to simmer until soup is lightly thickened. ), The Spruce Eats uses cookies to provide you with a great user experience. Flaki (tripe soup) A soup with the ick factor which often poses a serious challenge to visitors from … This classic Polish chilled Beet Soup with Buttermilk, Cucumbers and Dill. Actually, the name of this soup derives from a word chlod (in fact "chłód") that means coolness. Here, pickled baby cucumbers, what we call just plain pickles, in hot broth is the base for this delicious soup. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Eastern European hangover cures often center around salty foods to replenish the salts lost through dehydration, a side effect of excessive drinking. 5-7 radishes. Photograph: Simon Target/Tabula Books, Buy a copy for £20 from the Guardian bookshop. Stir in the flour. Peel and grate the remaining beet roots, add to the pan. (You may want to scoop any unwanted chicken fat from the surface before the next stage). Add lemon juice and cook for 1 minute. Mix the sour cream with the flour and slowly stir into the soup. Place all the ingredients for the stock in a saucepan and cover with about 2 litres (4 pints) of water. Remove the chicken wings. bunch of chives/ spring onions. This Cold Cucumber Soup was one of my dad’s favorite summertime soups. Add the boiling water, potatoes, garlic and stock cube and cover. Adjust seasoning with salt and pepper, and optional sugar. info) sometimes simply ogórkowa). Ingredients. medium cucumber. Put the mixture into a pot, add bay leaf, salt, pepper and pickle juice. Saute over medium heat until the vegetables start to soften. Season with salt and pepper. 2-3 fermented cucumbers – I used shortly fermented cucumbers – małosolne. Buy a copy for £20 from the Guardian bookshop, This popular Polish soup (zupa ogórkowa) can be made from scratch as my grandmother did, or you can use a good quality ready made stock instead, Józefa's Polish cucumber soup. Filled with vegetables and a nice salty broth, a pickle soup is something surprisingly satisfying and delicious. Which European country will inspire your culinary journey tonight? Divide soup among four bowls and stir in diced cucumber. Simmer gently for a few more minutes. Add the stock and bring to a boil. Melt the butter/marg in large saucepan and saute the onion until transparent. Add the cucumber to the pan, sprinkle with sugar and continue cooking until slightly caramelized. Stir in the carrot, parsnip and celery root, then add the broth. Simmer until tender, about 15 minutes. Krupnik – Polish Pearl Barley Soup. In a blender, puree cucumbers, yogurt, lemon juice and zest, olive oil, garlic, dill, parsley, and salt … Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Next time I will add one teaspoon at a time and taste. Serve! Stir in the vegetable broth, bring to a boil, remove from heat and puree until smooth. It's refreshing on a hot day. Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Add the cucumbers, The soup was delicious in every way but one – it was too salty! Compare this with Polish cold cucumber-beet soup recipe. Packed with healthy probiotics and tons of vitamins and minerals.