Real African Dishes: [MC-AllEthnic-Recipes] Polish Creamy Dill Pickle Soup - Zupa Ogorkowa ; 24g Carbohydrate; 2g Dietary Fiber

Sunday, May 29, 2011

[MC-AllEthnic-Recipes] Polish Creamy Dill Pickle Soup - Zupa Ogorkowa ; 24g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Polish Creamy Dill Pickle Soup - Zupa Ogorkowa

Recipe By :Barbara Rolek
Serving Size : 6 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 medium onion -- halved and sliced
4 cups chicken broth -- or vegetable broth
4 large garlic dill pickles -- about 3 cups chopped
2/3 cup liquid from pickle jar -- or water
4 large potatoes -- peeled and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup sour cream
Salt and black pepper
Sugar -- to taste,optional
To garnish: -- Chopped fresh dill (optional)

Melt butter in a large pot. Saute onion until translucent, about 3 minutes.

Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.

Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce
heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired. Note:At this point, the soup can be left chunky or pureed to the velvety consistency of vichyssoise.

Serve in heated bowls garnished with chopped fresh dill, if desired.

Makes 6 servings

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Before refrigeration, pickling was a common way of preserving fruits, vegetables, meats and eggs in Poland and other parts of Eastern Europe. Pickled baby cucumbers, what we call just plain pickles, in hot broth was the winter counterpart to the summer offering of cold cucumber soup.

"In my family, we made dill pickle soup with a ketchup base. This more widely known variation uses sour cream and, if you substitute vegetable stock for the chicken stock, it is completely vegetarian."

Cuisine:
"Eastern European"
Source:
"Eastern European Food @about dot com"
S(Formatted by Chupa Babi):
"May 2011"
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Per Serving (excluding unknown items): 234 Calories; 13g Fat (48.8% calories from fat); 7g Protein; 24g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 1130mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 1115 4454 0 0 0 0 0 0