We are from Poland and this authentic Polish pickle soup (zupa orgórkowa) is a taste of home. It is not sour at all and tastes great with little bacon sandwiches.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 45 mins
Servings: 6
Ingredients
- 2 chicken leg quarters, skin removed
- 5 cups water, or as needed to cover
- ½ small head green cabbage, chopped
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 onion, sliced
- 3 tablespoons chopped fresh parsley
- 2 bay leaves
- 1 clove garlic, minced
- 1 pinch ground thyme
- 1 pinch dried marjoram
- salt and ground black pepper to taste
- 4 small dill pickles, thinly sliced
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
Steps
- Place chicken leg quarters in a large pot; cover with water. Add cabbage, carrots, celery, onion, parsley, bay leaves, garlic, thyme, marjoram, salt, and black pepper.
- Cover pot; bring to a simmer over medium heat. Cook about 1 hour; transfer 1 cup soup broth to a saucepan. Add pickles to broth in saucepan; simmer over medium-low heat for about 15 minutes. Pour pickle broth into soup in pot.
- Combine sour cream and flour in a bowl; stir into soup. Bring to a boil until thickened, about 5 minutes. Serve immediately.
