Zupa Orgorkowa #EatTheWorld

This month we get to spend Eat the World Recipe Challenge from CulturEatz in Poland! Pickle soup is a dish eating in several place in Eastern Europe with variations for different regions. This is the Polish version. Lots of pickles, potatoes, and sour cream all melded together to made a deliciously tangy and mellow bowl of perfection. I was skeptical about pickles in soup at first, but don't let it scare you away. This is amazing, and I'm happy to have discovered it.

4 Tbsp. Butter
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
4 large potatoes, cubed
1 (24oz.) jar dill pickles, chopped
1/4 c. flour
8 c. broth
1/4 tsp. black pepper
2 bay leaves
1 c. sour cream

Heat the butter in a large soup pot and add the onions. Sauté until the onions are almost translucent and add the carrots and celery. Let the cook for 2 minutes and then add the potatoes and pickles. Cook the potatoes, stirring frequently, until the are starting to look slightly translucent around the edges. Add the flour and cook, stirring, for 3-4 minutes. 

Add the broth, black pepper, and bay leaves and simmer over medium heat. This part took me about 15 minutes, or until the potatoes are tender. 

Remove the bay leave. Stir the sour cream until it is smooth and then ladle in some of the broth and stir to mix together. Add a second ladle and mix well. Add the sour cream mixture to the soup pot and cook over medium low heat just until warmed through. 

Serve with rye or caraway bread and leftover pickle juice. 

Check out all the wonderful Polish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Camilla: Pierniczki (Polish Gingerbread Cookies) 
Amy: Baked Polish Chrusciki (Angel Wing Cookies)
Evelyne: Polish White Borscht Soup Recipe 
Margaret: Polish Honey Cake 
Syama: One Pot Bigos - The Hunter’s Stew 
Wendy: Piernik (Polish Gingerbread)