Polish Cucumber Soup

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Polish cucumber soup differs from the familiar version by its preparation method — when the soup is almost ready, you need to mix sour cream and flour, pour in the broth, stir, and add it to the pot. It's best to use pickled barrel cucumbers, as they will give the soup the right tang.

Ingredients

Skin-On Chicken Breasts - 1 piece
Water - 1⅕ l
Onion - 1 head
Celery salt - 10 oz
Carrot - 2 pieces
Parsnip - 10 oz
Potato - 20 oz
Bay leaf - 1 piece
Ground Black Pepper - 5 pieces
Pickled Cauliflower - 4 pieces
Cucumber Brine - 5 fl oz
Sour Cream - 5 oz
Butter - 0 oz
Dill - 0 oz
Salt - to taste
Ground Black Pepper - to taste
Sugar - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Pour water into a pot, add the chicken, bring to a boil, reduce the heat, skim off the foam, add a bay leaf, allspice, and half of a carrot, celery, and parsnip, cutting them into large pieces. Simmer for one hour.

Step 3

Strain the broth.

Step 4

Cut the chicken into small cubes after removing it from the broth.

Step 5

Chop the onion into small cubes and cut the root vegetables into cubes about one centimeter on each side.

Step 6

Grate the pickles on a coarse grater.

Step 7

In a skillet, melt the butter and sauté the onion until translucent, then add the carrot, celery, and parsnip. Continue to sauté for another 2–3 minutes.