Polish-American pickle soup - not as weird as it sounds!
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- Опубликовано: 4 окт 2023
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**RECIPE, SERVES 6-8**
1-2 lbs (454-908g) spare animal parts (I used a chicken carcass, some pork ribs would be good)
2-3 carrots
1-2 stalks celery
1 parsnip (very optional)
1 onion
1 lb (454g) potato
1-2 lb (454-908g) pickles with their brine (lacto-fermented are better than vinegar pickles for this)
8 oz (240g) sour cream (creme fraiche or yogurt could work too)
1/2 cup (60g) flour
spices (I used juniper berries, bay leaves and marjoram)
fresh herbs for garnish (I used dill)
salt
pepper
oil
Cover your meat and bone scraps in water and bring to a boil. Simmer for as long as you've got but at least an hour. (Feel free to skip all that and just buy stock at the store.) When the bones break easily, fish out all the solids, let them cool and then pick off any edible meat to add back into the soup later.
While you're waiting, get the carrots, celery, parsnip and onion into small pieces however you want - grating them is good, easy and traditional. Put them in your stock and get them boiling. Add more water if you need it, but try to keep water to a minimum to preserve your options for later.
Anywhere in here would be a good time to add your spices, but hold off on the salt because the pickles are super salty.
Chop the potatoes into bite-size pieces and add them to the soup after the other vegetables have had a little head start.
Take the pickles out of their brine, and set one or two aside for garnish. (If there's any garlic cloves or other goodies in with the pickles, consider chopping them up and putting them in the soup.) Grate the pickles or chop them finely. When the potatoes seem at least halfway cooked, put in the pickle shreds. Cut the reserved pickles for garnish however you want - I did cubes.
While you're waiting, mix the sour cream and flour together until smooth. This is your thickener. (You can mix in a little water or brine to loosen it up if it's too stiff to stir.)
When the potatoes are about done, it's time to finish the soup. Stir in as much pickle brine and as much of the thickener as you want, and adjust seasoning with salt and pepper as necessary. Make sure to bring the soup back up to a boil to cook the flour in the thickener, and add any additional water to get the texture you want. (I used about a cup of my brine and all of my thickener.) Don't forget to add any meat you picked off the bones.
Serve and garnish the bowls with fresh herbs and raw pickles. 
Хобби
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So strange - my Polish girlfriend has been raving about pickle soup and how she misses it, and my mother just recreated a recipe online a few days ago to ease her homesickness. Weird but lovely coincidence to see Adam posting it!
My Polish mother and I were talking about pickle soup hours before Adam’s post as well! He apparently has very niche psychic powers in relation to Polish home cooking which…. worst superhero ever.
Nice
Little diid you know, Adam was your girlfriend the whole time
Yeah I was also just googling about Polish pickle soup a couple weeks ago! I had some at a place that makes all their soup from scratch like 10+ years ago, and have never seen it since
Yeah she’s probably more than a GF at this point, or she will be soon
Hi Adam, if you find a central european (polish, czech, german...) recipe, chances are that "celery" means celery root, which tastes of course a little different than celery stalks but can be grated just fine. It often comes in "soup vegetable" kits in supermarkets with a few carrots, parsley and sometimes even parsley root, which is similar to parsnips but tastes of parsley. (Surprise!)
Anyway, I like celery root a lot, couldn't imagine potato soup without it and I have even made vegan Schnitzel out of it, which could be interesting for to try in your efforts of reducing meat consumption!
We also call celery root celeriac over here. You can find it sometimes at places like Whole Foods. I put it in my take on Ukrainian borshch. Great stuff. Texture of a turnip, flavor of celery.
Parsley root and celery root make great puree too!
A complete soup aromatics kit in Romania will contain onion, celery root, carrot, parsley root and parsnip root. More commonly just one of the latter 2 though, or even neither.
yep! classic soup stock in our home is celery root, carrots, parsley root (is it parsnip?? unsure) and usually chicken wings for the meat.
@@vespasiancloscan7077 Same in Denmark.
But I tend to use celery stalks in my kitchen.
Oh, and juniper berries, cloves and peppercorns when I'm making stock. (Elsewhere in the comment section they were discussing juniper berries)
A note on ingredients:
In Poland hardly anyone uses parsnips. They use parsley root (very similar look, but different.... somehowe)
Celery usually means celeriac (celery root) the stalks have only become available recently and are not that commonly used.
Stores here sell already grated pickles so that's easier.
Fresh or dried dill is obligatory in the soup.
Lots of people only put a little thickener into the soup but then put sour cream into the soup in the bowl.
You think you're being helpful but also it's kinda rude. It's just food. In America celeriac is hard to find. He explicitly mentions this is inspired by a polish american version not just polish. There's no food laws. People move and have access to different things
@@shanek2285Hard disagree. The comment isn't rude at all. It adds some context from someone with more experience. I'm currently reading comments while planning to make this soup and comments like this help give me more ideas.
@@davishall Thank you, it wasn't meant as criticism (though the soup here seems a bit too thick no soup in Poland is that thick). My point was that very small changes in ingredients do make a difference, I remember trying to make some Polish dishes in the US and failing it just didn't taste the same (and reverse making traditional American things in Poland there's the same problem, small changes in ingredients mean it never tastes quite the same). Polish-American food will be different from Polish food in Poland (similar to Italian food vs Italian-American food). That's not a problem.
@@shanek2285 This person has never claimed that anything done in this video was "wrong" or that their way was better. They were explaining a way what were misunderstandings in the way that these soups are *typically* made because Adam clearly misunderstood something in translation.
Nobody owns the concept of making a food to eat, but "Hey just some additional context about the origin of this dish for people who are interested and also some things I'd recommend" isn't giving him shit for doing it "wrong." it's just a bit of added context and personal recommendations.
I get it people who are *super* anal about food being wrong and evil and stupid if it's not traditional are annoying, but this very much is not one of those comments.
@@shanek2285I don't see anything even slightly rude about this post and it's definitely helpful for those of us who are interested in the reference of how it's most typically prepared in it's natural habitat. Frankly, your comment comes across to me as a bit rude. It kinda seems like sort of a horseshoe theory type of overreaction to a falsely perceived authenticity smugness- like an inauthenticity smugness
Zupa ogórkowa! Never expected you to cover polish cuisine, especially not this soup. Great stuff. Many good memories of my grandma making this amazing dish on cold winter days.
Every mom and grandma got it a bit different :D.
@@JoATTechVery true
Exactly, I've had it from probably 50+ different cooks and chefs and various places around Poland and it always tastes different hah!@@JoATTech
Eastern-European cuisine is under-appreciated.
@@gigabrother458cause it's less in your face than what ppl seemingly like, it doesnt burn your face off with billion scoville, nor is exactly pretty to be posted on Instagram.
As your long-time polish viewer, you pretty much nailed the recipe :)
So glad you used lacto-fermented pickles for this, the vinegar stuff never tastes right to me.
If you enjoy this type of sour soup flavored with marjoram, you might want to try Żur (aka Żurek) - it's made with soured rye flour, it's really delicious and I think it's considered one of the bests soups among the world.
Yes definitely agree! He would love it 🤭💜
I disagree. I’ve never seen anyone put juniper berries or flour in this soup, come on.
@@Martineiro my family does itm, but we add juniper berries when we make chicken broth , so we can strain it with the rest of the chicken ¯\_(ツ)_/¯ as for flour, its really common
@@Martineiro flour? yeah that may be a polish american thing but cmon everyone puts juniper berries and peppercorns in
agreed, żurek is very underappreciated and I think it would be right up his alley
Hearing Adam's complaints about grating celery I wonder if that is a translation error.
I'm German, not polish, but most of our recipes that call for 'celery' without any qualifications mean root celery/ celeriac. Which is I believe the more common variant in most of Europe and quite easy to grate (much easier than the floppy stem variety at least)😅
Yeah, same in Poland. "Seler" means root celery, we call the one in the video stalk celery.
True!
Adam's an italian american, so I kinda excuse his over-use of celery stems, very traditional in Italy. But very true, Polish cuisine is almost exclusively celery root, with maybe some celery leaves for decoration.
Same in Denmark.
The basic aromatic herbs are onion, celery root, carrot, parsley root and parsnips.
But I tend to use more stalk celery. I must be under influence from (american-) italians.
On a side note: One of the most popular dishes in Denmark is "Spaghetti with meat sauce" - a very bastardised version of the italian classic. Kids love it. Stalk celery and olive oil is not out of the way in that context.
@@lakrids-pibe The same as here in Poland. We actually call this set of vegetables "włoszczyzna" (very roughly translates to "Italian vegetables"), and it can be often found in stores packed like this.
If you like this, I'd highly recommend the Polish Easter Sourdough soup Zurek! Lovely with some type of kielbasa and boiled eggs with hearty bread!
Not to mention using a breadbowl to eat it! It's great to eat a soup that gets thicker as you eat it.
It's so good.
I prefer żur śląski with bacon bits and mashed potatoes mixed with fried onion.
STOP UR MAKING ME WANT ZUREK
I had a school immersion trip in Poland over the summer. The first family I stayed with served this and it was amazing, might be one of my favorite foods now!
If you like soups with a 'sour spark', I'd highly recommend "Żurek". It's another polish soup but you make it with a sourdough base. Relly strange process, but it tastes amazing!
As a long-time viewer from Poland i feel so good watching it. Polish soups are the best (grochówka/split pea soup) may be a great idea and ground pork cotlets (i love them so much).
i really want to see him make rosoł or żurek
Nope
Grochówa is disgusting
Im half ukrainian and kotlety have such a special place in my heart. Simple but amazing, but i cant for the life of me make them correct.
@@fabianski987 Rosol is just basic ass chicken broth. Just throw chicken bones, onion, carrot, celery, etc etc into a pot and heat for a bunch of hours. Not a very exciting recipe.
Polish cuisine for the win
Greetings from Poland!❤ to all vegetarians: this soup can be easily made on vegetable broth - it is equally delicious. Traditionally I would also make this less thick, just add less flour. Apart from this little detail it looks pretty authentic. Thank you for exploring polish cuisine, if you want more cozy autumn recipes I really recommend checking out knedle ze śliwką. These can be also surprising: potato dumplings stuffed with fresh plums, served with sugar cinnamon and melted butter. Delicious!
POLSKA GUROM 🇵🇱 🇵🇱
Btw I’ve never seen someone using that thickening cream. My mom always makes this soup loose without addition of any flour or thickener. And yeah it’s great to see appreciation for Polish recipes.
Chyba jedna z tych rzeczy które różnią się między rodzinami, regionami itd. Moja babcia zawsze robiła taką niezagęszczoną ogórkową.
Z tych wszystkich zup zawsze najbardziej smakuje mi "te rzadkie" jak babci ,a tacie "to gęste" jak dziadkowi i chyba specjalnie robiła taką bardziej wodnistą dla mnie i dla siebie 😂
Polska mistrzem Polski…
I agree, at my house we've always ate it thinner with a splash of sour cream on top
People I know make it loose and everybody at the table thickens his own soup as he likes. No flour though.
I got the chills when you said you won't strain the soup after showing the bone breaking... when I was little, and lived in Poland with my grandma, she used to make pickle soup out of leftover chicken broth. one time, a bone got through, and I bit right into it. I was very easily disturbed by weird textures in food as a kid, and that little bone from the pickle soup gave me an aversion to pickle soup that lasted YEARS. only a few years ago I started enjoying pickle soup again, haha
great video, never expected you to make this
oh god another bone
"Up to you if you want to remove your inedible spices or leave them in like an Indian mom" 🤣This sounds great, I love pickles, I'll definitely be trying it!
As a person born in Eastern Ukraine, Slavs love them some pickle soup, we called ours "rassolnic" which comes from the words for salt/brine.
Polish rosół comes from simlar word. Debrining - rozsalać.
I always felt like polish cuisine would be something that Adam would very much enjoy. We are very soup-loving nation, and most of them have a decent level of acidity. At the same time most of Polish recipes are something you can both cook in a rush, and can try to perfect it over many hours. Soup like those are also a great leftover solution, I remember my mom used to base soups like this one on leftover chicken or veal from Sunday’s dinner.
My mom does that with borscht. The leftovers go in that. She will spend an afternoon making pots of the stuff and then freezes it.
I'm from Poland and i never used the flour in this soup BUT it's a great idea if You want it more filling or straight thicker. I love it!
Pro tip: add soup TO the flour and sour cream mixture gradually spoon by spoon until it reaches similar temperature as the soup itself while continousely stiring then pour it all into the pot :) this way you will never have any clumps of raw flour and the creaminess will be heavenly :)
I'm so glad that to depict Polish cuisine you've picked fermented foods, fermented vegetables is definetly a staple for all central Europe. I'd recomend "żurek" a soup made with fermented rye flour, white (boiled) sausage, eggs and horseraddish, some recipes call for potatoes but that's just starch to fill you up (optional). What's interesting is that every Japanese I've seen trying it loved it, which could be explained: it can be made gloopy - Asian cultures like that, it's sour and it's fermented that's an interesting link between two cultures so far apart. Also "bigos" - originally (from about year 1400) it was roasted meats seasoned to taste sour, but eventually the dish evolved to contain mainly sourkraut and some meats - the biggest national staple to this day - there's probably nothing more Polish than "bigos".
While I'm not polish, this type of soup was a huge staple in my childhood. Love this stuff.
Some crusty rye bread for dunking and you've got a feast.
Can't have it without a thick slice of sourdough.
Ogórkowa differs from family to family, so no surprise that ours is a lot different. But, to be honest, this looks tastier than the default version.
And, like others have mentioned, in Poland for soups we use celery root, not the stalks. That's why the recipe wanted you to grate it.
"Celery" in polish soup recipes usually means Celeriac: turnip-like root vegetable. It grates just fine.
Carrot, Parsley root, Celeriac and Onion (and some other stuff) are all part of "Włoszczyna", which is Polish variation of Mirepoix and transaltes directly to "Italian stuff".
Polish mountain
Very happy to see you do a recipe from my country!
This is great! As a pickle lover and soup lover, this is like the perfect crossover.
Let soup season begin!
Gotta love Adam for making recipes from different cuisines
I'm glad to see a recipe for my second favorite soup. This recipe is much thicker than the one we eat here in Poland. It's nice to see how this soup has changed through the efforts of Polish immigrants. But my absolute favorite soup is żurek, which is a sourdough soup with a hard-boiled egg, potatoes, and polish white kiełbasa.
Yaaaaaaaas, and zurek season is right around the corner. Along with barszcz.
If you're at polish sour soups, you definitely need to try żurek. It's a soup made on the base of fermented rye slurry.
Yeah we never use celery stalks for a soup base - only celery root. Otherwise, nice work. I find it interesting you added sour cream and flour and how thick the soup became. Generally we "whiten" a lot of our soups with just sour cream, and maybe the cream is different in america, but it doesnt curdle at all, no need for flour.. I'd also recomment you look into polish sorrel soup, another delicious sour dish.
Hey Adam, Polish fan since 2018 here!
I can confirm our very own ogórkowa (pickle soup) is on a weekly roster in almost every Polish household. The taste of lacto fermented pickles (or kiszeniaki as we call it) is a taste of home. This video brought some treasured childhood memories, thank you!
Would be awesome to see your takes on other polish recipies in the future. Our kitchen is pretty unique in flavors, lots of sourness from pickled vegetables and wholesome, hearty meals perfect for autumn and winter. I'm curious what other recipe you'd choose. As always awesome video, Polscy fani pozdrawiają!
I've been following the Polish Your Kitchen" channel for a bit...Anna's recipe for stuffed cabbage rolls is awesome! Flavored with bay leaves, peppercorns, and allspice berries, the sauce is so unexpected and delicious to someone stuck in an Italian seasoning rut. The Pickle Soup recipe has been sitting in my pile of wanna-tries for months so thanks for the encouragement!
Now I'm hungry for some small pigeons, ha (that's the polish name for those cabbage rolls, no idea why). I can definitely recommend the pickle soup, and if you like more fresh soups I'd recommend trying how it tastes without the sour cream first! For a polish only version only add sour cream, no flour- it won't thicken but will change the taste. Of course don't boil the cream
PS I'll disagree with Adam and say you ought to use lactofermented cucumbers, the acid taste is totally different and I am unsure if I'd like the taste of vinegar in my soup..
agreed -- Anna is awesome
Finally a Polish dish! Been waiting for it for years. It's really nice to see Polish food represented in a proper way other than jokes. I love your videos and it brings me so much joy seeing a part of my culture there!
If you like zupa ogórkowa (pickle soup) you should definitely try a soup called "żurek" (also called "żur"), it's even better
Would love the idea of a pickle recipes series!
Like Korean kimchi jjigae,
or Czech braised sauerkraut zelí,
or a Northeastern Chinese (dongbei) pickled napa cabbage (suancai) stew
[Funny Story: when we couldn't find Northern Chinese Suancai (because the Southern Chinese style is a completely different thing), my family would just substitute sauerkraut!]
Poland also has a sauerkraut soup, two actually! Kwaśnica and Kapuśniak, where Kapuśniak is made with sauerkraut, and Kwaśnica with just sauerkraut water. I wonder whether it's the same as the Czech one, since we're close neighbours.
Since my polish girlfriend made this soup for me I have loved it. Great to see you make this amazing dish :)
Really brings back some memories! It's absolutely delicious. Though the one back home was way less thick, and the carrots themselves wouldn't be grated, just cut into fairly small pieces. I also prefer mine non-thickened, with some sour cream added to the plate directly.
literally ,cant belive this. One on my favourite cooking yt chef make my childhood memories soup. Adam thank you for that , greetings from Poland
Flour addition seems like a Polish-American invention, usually it's just sour cream, but I definitely have to try this version :)
I can testify it certainly isn't unheard of back in poland, in all kinds of soup, e.g. mushroom soup
Maybe it's a regional thing?
@@MaximusChivuseh, its usually thickened with just cream, no flour, i think this version was born purely because of economical reasons - immigrants were poor so they used what was cheap. and its fine if people like this version! i generally dislike flour in soup, much rather thicken soups with more veggies/more onion at the start, but i get the appeal of eating things you remember from childhood, even when they are cheaper and technically use worse ingredients
@@tranzystorekk might be a household- to-household difference, we've never thickened soups with flour in mine- it would turn thick! Flour is for thickening sauces, śmietana is for soups
Here is Wielkopolska (Great Poland) its very common to add sour cream to soups, not only to cucumber one, but also to borsch, ,,krupnik" (which is soup with buckwheat groats) and the whole process is even called ,,zabielanie" (which may be loosely translated to english as whitening).
Growing up on the border of Detroit, we made plenty of trips to Hamtramck for polish meals. Always wanted to make this myself as it's one of the few ways I like pickles. Thanks for the recipe!
O kurde, Ogórkowa! Love to see Polish, and Central/Eastern European recipes in general. There are a ton of fantastic but little known dishes there!
So many good memories with this. My grandma would make a big pot of it every couple of weeks in fall bc they had a whole oak barel of pickles from their garden and it was one way to use them and all the other pantry staples like the 200 pounds of potatoes they kept in the cellar.
I was never the biggest fan of Ogórkowa in particular- always more of a Kapuśniak kid- but it was always good especially when grandma made it.
The weather has been all over the place in the recent days and I feel like I needed something warm and cozy and Ogórkowa looks like just that!
I absolutely love pickles, especially truly fermented ones. Not just European style but kimchi or Chinese pickles or whatever. This sounds amazing and I’ll have to try it soon!
Ibhavnt been watching this channel for a super long time. But ibhave to say that i really love your videos. I hinestly find them inspirational and Ive lrarned a lot watching so thank you for doing what you do.
Cant describe how happy I am to see you cover our cuisine! Ive never seen this thickened with flour before, but I'll certainly try it next time i have some. Would love to see you cook something else of ours, maybe like a bigos stew or even moreso Żurek, which is basically sourdough soup.
Damn Adam, you made me so happy with a polish recipe. Since a regular polish dinner starts with a soup and goes onto an entree Poland really does have a lot of great soups. Especially for you, since you like acidic flavors, we have many soups which are based on lacto fermented products. Like our red borscht is based on fermented beets, you have żurek which is based on soured rye flour but also, white borscht which is like żurek but made with wheat instead of rye. There is kapuśniak/kwaśnica made from cabbage or cabbage and sauerkraut. But there is a soup which is not very popular but it's tradtional in my family for christmas which is kwasówka and that's pretty much mushroom broth with sauerkraut brine (no solid cabbage! only solids are barley grains).
I could go on about them soups i just love them so much
Care for sharing a recipe for kwasówka with us?
@@erzsebetkovacs2527
Sure!
So, you would need the juice from sauerkraut. In Poland, you can buy it solo (good for health but a great hangover cure). Otherwise I would squeeze out the juice from a package of saurkreaut (and you would need to use that cabbage soon, it goes bad quick when it's dry). You could also add the cabbage to the soup of course but the soup is made for christmas eve usually and the cabbage would be used for other dishes like pierogi with sour cabbage and mushrooms. The proportions are 3 of broth to 1 of juice but you can water it down if it gets too sour. Since its a christmas eve soup, it's not supposed to have meat but you can use a meat broth if you would like.
The recipe goes:
In a soup pot, bring 2 litres of water (or broth) to a boil with some dried mushrooms, carrot and a parsnip (for 2 cups of sauerkraut juice). When the mushrooms and the vegetables turn soft, take them out and the saurerkraut juice by little and taste for desired acidity (you can add more later as well). Add salt, pepper and 300g of buckwheat groats and simmer the soup for about 30 minutes, untill the groats are soft.
You can also add cream with flour like in Adams video to make the soup richer. My recipe is for a more frugal version that's served on christmas eve. Otherwise we would probably add pork meat on a bone to the broth.
Looks delicious, I can't wait to try it!
One pedantic note, though: Yukon gold potatoes are Canadian! 🍁
This was such perfect timing: needed dinner and listened to the video on the way to the store. My wife is a huge fan of pickle soup and we haven’t found any in Louisville. Was delicious paired with a good crusty bread…especially on a cooler rainy evening.
Dziękujemy ci Adam chętnie zobaczymy więcej polskich przepisów na twoim kanale pozdrowienia z Polski
In my home my mother always instead of potatoes used rice, raw - cooked in soup. It thickens soup in way more pleasant way than added flour and also coresponds well with grated vegetables, I highly recommend it for you to try. Best regards, its great to see recipe straight from my country on your channel!
We've been it eating it both ways at my house - potatoes or rice - and I confirm that both are genius!
This is one of my all time favorite soups. Love Polish food.
This looks scrumptious. Sumptuous even
Hey Adam, if you think sour soups are awesome then you might want to consider making Sinigang. It's a dish from here in The Philippines and it's a soup made sour by tamarind or sometimes even unripe sour mangoes. I hope you find it good and interesting.
My SO loves pickles and they need more salt in their diet so this was perfect! I can't wait to surprise them with this!
I LOVE pickles. This sounds amazing! Never heard of it, so looking forward to trying soon. I also hadn't heard of the flour/sour cream trick before. Neat!
Wooooo!!!! I don't know if my previous comment resulted in you creating this video, but I'm really excited! You did a great job with the recipe.
As a kid I loved this soup so much when my mom would make it that I'd try to recreate it for her. Granted my version was just a pickle in a bowl of water but i think it was the thought that counted.
As a pole, I approve of this video
Man that’s pretty metal lol
I legit grew up on this and still eat it to this day. Glad it's getting a positive highlight 😋
I appreciate you and thank you for making content.
This would usually be cooked with fermented cucumbers, not brined pickles, so you nailed it. Yours look however very lightly fermented, but maybe thats just the lighting. I like it with rice as well as with potatoes, but it is also my go to diet meal! Just pick the meat from broth wings and its still super satisfying. Na zdrowie Adaś!
I would say that he used something closer to małosolne (hence the brine). I'm honestly surprised that he was able to get them.
@@MrDiabel123 yeah the container looks very sim ilar to the ones we get ours in, though thesde are definitely lightly brined, theyre still real white
Yep, half-sours is all they had at the store for real brine-fermented pickles. You generally need a city with a great Jewish deli to get the real thing over here.
@@araguseaI know it is kind of hassle but the difference lies in time of fermentation. If you give them like a week or two they become the final product. The stage you used are mostly eaten as side snack for bbq and other fried meat dishes
“American Yukon Gold Potato”. I suppose North American, but definitely Canadian! Certainly nothing to knock the soup pot over fighting about though. Thanks for another great video Adam and keep your eye on the vinegar leg!
Weirdly I just made a version of this yesterday that turned out fantastic. I didn't chop my pickles, just left them as rounds. I recommend garnishing this with peanuts as they go surprisingly well with the pickle flavor (also add beans)
showing this to my polish bestie she's gonna LOVE it!!
I’m curious how many times Adam can claim something as the best cold weather dish
"I can't imagine a better cold-weather dish" ≠ "This is the best cold-weather dish."
@aragusea you're my go to channel for cooking in the winter. You are right every single time.
@@araguseaThis was enough of a niggle for you to respond lmao
@@aragusea Dude is so insecure he felt the need to reply to that. Good god dude, get it together you're a wreck.
Ogórkowa!
thanks for the videos, adam!! :-)
I tried making this for dinner today. Came out great! Thanks as always for the interesting recipe ideas!
As my mome taught me: grated pickles should by butter fried. I never heard of flower or starch being added but if it work for you, why not. Vinegar pickles will not work (or rather you will make a different dish). The celery should be a root (the green part is not really used in Polish cuisine). It tastes a lot different. I would actually love to try your version. It looks very good. Smacznego i na zdrowie!
I make a goulash soup that uses pickles, sauerkraut, and Polish pickled vegetables cooked in a stock made from beef, pork, and sausage. Sooo good! This is how old Europeans cook in the winter, using what they preserved from summer. I 100% agree that pickles and pickled vegetables make fantastic soup!
ugn no pickles cooked into goulash please. that should only have potatoes, carrots and cubed pork or beef
@@jljljl1820 your loss
@@jljljl1820also, I wasn't talking about goulash; this is a goulash soup
@@KiaGreenEyes goulash is a soup thats made with potatoes, carrots and beef or pork
I made a veggie soup last night inspired by your videos and it turned out great! I’ll have to try this recipe next!
One of my favorite soups that also gives me looms when I mention it. My family's recipe calls for a quick blitz of the soup to help break down the potatoes. This is what helps brings a thickness to our soup! Been a hot sec since ive made this, but now ill probably make a batch this weekend!
Sometimes you see food online and you can immediately get a sense of how good it is to eat.
GODS that looks hearty, I feel like after a bowl of it I could run a marathon then fight a bear.
Yeah that soup just looks like it'd keep a man full for the entire day haha. Can't imagine how filling the butter fried version is!
This was my favorite soup when I was a kid, and I still love it to this day. This soup is one of those dishes that everyone makes differently. Every household has its own version. My mom makes it way less thick, and I think she adds more pickles - it is usually really sour. Some people make it almost sweet, and that's okay, but for me, it has to be quite tangy.
One note - pickles are always fermented; I've never seen anyone in Poland make it with cucumbers pickled in vinegar. But maybe it's a regional variation? It may be worth trying someday.
It's more that pickles in vinegar are by far the most common type on American grocery store shelves.
@@Default78334I don't think even Polish McDonald's uses vinegar pickled cucumbers on their burgers. Many manufacturers will ferment the pickles in brine until they reach the desired acidity and saltines and then transfer them to a brine to stop the lactic fermentation. It supposedly extends shelf life. Most people in Poland either brine their own, get them from friends or family or buy them from farmer/greengrocer/ shady&friendly-lady-with-a-shabby-stand-on-some-market-who-nevertheless-has-the-best-stuff-and-transfers-them-directly-from-the-barrel-into-the-jar-you-brought-with-you-and-pours-some-pickle-juice-so-they-don't-spoil
That looks so simple and delicious. Definitely gonna try this one.
Nice, love this kind of "casual traditional cooking" recipe
I am not a pickle fan at all, but don't mind them in this soup. This version is a bit different than the one my mom used to make, but I think I'll try it sometime, as it seems a bit easier to control the amount of pickle-iness than Mom's version, plus has more other vegetables. No chopped pickles in my bowl, thanks!
FINALLY POLISH ZUPA OGÓRKOWA IS HERE ( i really really love it )
This sounds heavenly.
I really like how acid prevents overcooking of the potatoes so they can be really al dente 🙂
I rarely thicken my pickle soup (and never with flour) so it also makes for one of the best cold soups!
Whaaaaat?! ♥ That's amazing. It's very close to what I normally cook at home for my family here in Poland. The only difference is that I don't mix flour with cream and I only use sour cream as I prefer my soups more runny and "brothy". I also use allspice instead of juniper berries.
I'm Czech and not knowing much about Polish cuisine (and culture, to be honest) is one of my long-term regrets. Wasn't expecting to learn more from an American RUclipsr but I certainly don't mind it!
From what I've seen, our cuisines in general are pretty similar
@@TheTytan007 Yeah, I think so too but don't really have that much to back it up. Pickle soup is certainly a new thing for me, though the addition of marjoram was very much familiar.
I think the cuisines are pretty similar, at least with the Southern Poland. Except for the lack of knedliki and less popularity of smazeny syr (which I enjoy each time I'm in Czechia) in Poland. Poles in general rather appreciate Czech food, probably because it is different just enough to be intersting without being strange. I love cesnakova polevka (although I have no idea how typical it is, I visited Czechia several times but except for two times it was always Vizovice, maybe it was just typical for this region or even the town).
Uwielbiam smazeny syr ❤
@@JudyCZI have a mixed Slavic ancestry, Czech, Slovakian, Polish, Ukrainan and maybe some Russian. My only Canadian born grandparent had parents from Czechoslovakia. Her husband, who was my maternal grandfather, was Polish, and from Poland. My maternal grandmother never made pierogies. She did make other Slavic dishes. My other two grandparents were from Galicia, by the Polish and Ukrainan border. My paternal grandmother was half Polish and half Ukrainan. She did make pierogies, and taught me how to make them, when I was a child. She also made borscht, but I wasn't taught how to make it.
Good old ogórkowa! Thanks for showing that recipe, it is a staple soup in Polish kitchen, I bloody love it :)
Love pickles, can't wait to try this!
As a Pole, I found some things surprising about the recipe you used here - the pickle soup my family makes is made from chicken broth, never pork, I don't recall marjoram being added in either, but the grated pickles, carrots, the onion, the potato, bay leaves and horseradish - all are spot on!
Also most commonly the version I'm most familiar with doesn't include sour cream or flour - that way the soup is thinner and feels lighter. The dill is also a great addition - we also have a dill soup, not sure if other countries make it, but it's *delicious.*
Either way, glad to see you give it a shot and enjoy it as much as I do, it's in my top 3 of best soups, alongside dill soup and ol' reliable chicken broth. Greetings from Warsaw!
Also side note, hearing your reaction to Polish was hilarious, I bet we'd have a lot more funny words for you to try saying. It's almost like a tradition at this point :p
Sour cream is added at the end, for taste, not to thicken it up - he got some weird disgusting american recipe which explains his weird choices. He also uses the wrong part of celery lol
That's the beauty of "ethnic" cuisine - for any dish there as many recipes as there are families where this dish is cooked, and each and every one of them is authentic and valid.
This is almost exactly as Russian rassolinik. One of my favourite soups. I would add sour cream just to the plate though. A common version is using pearl barley instead of (or in addition to) potatoes.
This soup tastes like childhood for me. Its delicious!!
I just went on a polish food and language rabbit hole and this was absolutely the perfect video to end the night. Checks all the boxes. I'm polish, I love soups, I love pickles, I love polish. Thanks for being such a fun cooking RUclipsr.
One small tip regarding sour cream and flour thickening mixture: mix a cup of water (maybe a little less than a cup), 2 tablespoons of flour and 2 tablespoons of sour cream. Mix it really well and add a bit of hot soup to fortify it, so it doesn't curdle. It's certainly lighter than using a whole package of sour cream and personally I like the lighter texture. Also great vid! I wasn't expecting to see this one particular soup here ;)
"I don't burn as many calories as a Polish farmer" and there you have the problem of traditional Polish cuisine in a mdoern age :D It's delicious, simple food, but it's definitely meant to help you work hard, regardless of the season, so loaded with calories. I'm sure this is probably true of most Slavic food.
Winters were absurdly harsh in Poland for most of history too, you could walk to Sweden because the ice on the Baltic sea was so thick
Love it! Definitely trying this one.
Love it! My mom used to make it with rice and meatballs! Very not-Polish but still tasty and filling.
Don't be fooled, Rosetta Stone is one of the worst language learning platforms out there
As Ukrainian, I love that you started this series of international food from Slavic cousine! 🇵🇱
I'm hoping, some Ukrainian 🇺🇦 food is coming soon. Borscht, Varenyky, Syrnyky, Chicken Kyiv, Shpundra, and a lot of other dishes.
Google Klopotenko, he's a famous Ukrainian chef.
By the way, your Żurek (that's Żurek, right?) is awesome!
Chicken Kiev))
Totally making this from my home made pickles. Thanks!
Greetings from Poland!! This is lovely, looks delicious! I thicken mine with the starch from overcooked potatoes and of course I add sour cream too, but I've definitely heard of people adding flour like you do. I also just add water, not chicken stock, but other people do. Each recipe is indeed different, and I honestly don't ever remember eating a pickle soup that I didn't like, they were all delicious. Cheers!
POLAND SUPREMACY RAAAHHHHH
AAARRGH SHUT UP
GRAAAAAAAAAAAHHHHHHHHHHHH🇵🇱🇵🇱🇵🇱🇵🇱🇵🇱
🇵🇱🇵🇱🇵🇱🇵🇱🇵🇱🇵🇱🇵🇱
I just heard about this, and want to try it as soon as possible. It sounds delicious!
When Chicago weather drops this is the soup I make. This starts the soup season for me. I used to make it on bacon and polish sausage but the chicken stock is a better idea at the moment since I have freezer full of drumsticks. Great recipe. Thank you!
you made this video just the day i made my first homemade pickles, gonna try this recipe soon using them
Love your style video, first time here, thx🙂
Sounds like a great idea, I add a teaspoon of pickled red cabbage to spicy Korean ramen noodles, and it is amazing how much difference it makes.
a few weeks ago i started adding dill pickles to my soup when i order it for delivery and love it. i thought i was a genius, but now i see its another thing thats been done before
Detroit is such a diverse city. Thanks for showing us off Adam!