Polish Dill Pickle Soup with Rice (Ogórkowa)
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Source: https://recipheon.com/en/recipes/soups/polish-dill-pickle-soup-with-rice-ogorkowa
About this recipe
Polish dill pickle soup with rice, fermented dill pickles, carrot, and sour cream is a mild take on classic ogórkowa. The pickles provide its characteristic tang, carrot adds gentle sweetness, and rice makes it filling without potatoes. Sour cream smooths the flavor and brings the tangy broth and tender rice together. Add the pickles only after the rice has softened for the right consistency.
Ingredients
Servings: 4
1 liter vegetable broth
4 fermented dill pickles
70 g rice
1 carrot
2 tablespoons sour cream
Steps
Grate or finely chop the fermented dill pickles, slice the carrot, rinse the rice, and set the sour cream aside for tempering at the end.
Add the carrot to the broth and cook for 5 minutes.
Add the rice and cook for 12–15 minutes, until tender.
Add the pickles and heat for 3–4 minutes. Temper the sour cream with a few tablespoons of hot soup, pour it into the pot, and heat without bringing the soup to a vigorous boil.
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