Polish Dill Pickle Soup with Ribs (Ogórkowa)
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Source: https://recipheon.com/en/recipes/soups/polish-dill-pickle-soup-with-ribs-ogorkowa
About this recipe
Polish dill pickle soup with ribs is a hearty, home-style soup with fermented dill pickles, potatoes, carrots, and sour cream. Ribs create a deep, meaty broth that balances the pickles’ tang. Potatoes make the soup filling, carrots add a touch of sweetness, and sour cream softens the acidity and gives it a smoother finish. This substantial ogórkowa has a stronger flavor than a version made with vegetable broth alone.
Ingredients
Servings: 4
400 g ribs
4 fermented dill pickles
4 potatoes
1 carrot
2 tablespoons sour cream
1.5 liters water
Steps
Rinse the ribs. Dice the potatoes, slice the carrot into half-moons, and grate the pickles on the large holes of a box grater.
Cover the ribs with 1.5 liters of cold water, bring to a boil, skim off the foam, and cook covered over low heat for 75–90 minutes, until the meat begins to pull away easily from the bones.
Add the potatoes and carrot. Cook for about 15 minutes, until the vegetables are tender.
Add the grated pickles and cook for another 5 minutes.
Temper the sour cream with a few tablespoons of hot soup, pour it into the pot, and stir. Do not bring the soup to a vigorous boil after adding the sour cream.
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