- 1 (32 ounce) jar pickled cucumbers, drained and grated
- 1/4 cup water
- 1/2 bunch celery, sliced
- 2 carrots, sliced
- 1 ham bone (optional)
- 1 onion, diced
- 1 leek, sliced
- 1 bunch fresh parsley, chopped
- 3 whole allspice berries
- water to cover
- 3 potatoes, diced
- 4 cloves garlic, crushed
- 1 tablespoon chopped fresh marjoram
- salt and ground black pepper to taste
- 2 tablespoons heavy whipping cream
- 1 tablespoon all-purpose flour
- Place grated pickles in a small pot. Add 1/4 cup water. Simmer until soft, about 20 minutes.
- Combine celery, carrots, ham bone, onion, leek, parsley, and allspice in a large saucepan. Cover with water. Bring to a boil; reduce heat and simmer until flavors combine, about 40 minutes. Stir in potatoes and garlic; cook until potatoes are soft, about 15 minutes. Remove ham bone.
- Stir grated pickles and cooking liquid into the saucepan. Season soup with marjoram, salt, and pepper.
- Mix heavy cream and flour together in a small bowl until smooth. Stir into the soup.
04/09/2018
recipepes.com
Najlepsza Zupa Ogorkowa (Polish Pickled Cucumber Soup), recipe
PT15M
PT1H
5
455 calories
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