Polish · 45 min · serves 4

Zupa Ogórkowa (Polish Cucumber Soup)

Kept by The Bhook kitchen

Ingredients

• 1.5 l vegetable stock
• 300 g potatoes
• 2 carrots
• 1 parsnip
• 120 g dill pickles (about 3 medium, finely grated)
• 2 tbsp pickle brine
• 1 small onion
• 2 tbsp oil
• 1 bay leaf
• 10 g fresh dill
• black pepper

Method

1. Peel potatoes, carrots, and parsnip. Cut potatoes into small cubes, carrots and parsnip into thin half-moons.
2. Chop the onion. Heat oil in a big pot, cook onion until translucent and just starting to turn gold.
3. Add potatoes, carrots, parsnip, and bay leaf. Stir 1 min, then pour in vegetable stock. Bring to a boil, then simmer until potatoes are soft (about 15 min).
4. Coarsely grate dill pickles on the big holes of a box grater. Add pickles to the pot with brine when potatoes are cooked. Simmer 10 min, so the soup tastes tangy.
5. Finely chop dill. Stir into soup just before serving, along with a big grind of black pepper.

Add pickles after the potatoes are cooked or they won’t soften up.