Dinner · 50 min · polish

Zupa Ogórkowa

Dinner decisions, handled: Zupa Ogórkowa pairs pickled cucumbers with potatoes for a 50-minute Polish dinner. The macros do the talking: 9g protein, 49g carbs, and 13g fat in every 324-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 6 Pickled cucumbers
• 3 Potatoes
• 2 Carrots
• 1 Onion
• 6 cups Vegetable stock
• 1/2 cup Sour cream
• 1/4 cup Dill
• 2 tbsp Butter

Steps

1. Grate the pickles on the coarse side; their juice goes in too — nothing wasted.
2. Simmer the potatoes, carrot, and onion in the stock 15 minutes until tender.
3. Add the grated pickles with a cup of their brine; simmer 10 minutes more.
4. The soup should be brightly sour; adjust with more brine, never vinegar.
5. Swirl in the sour cream off the heat and the butter for richness.
6. Serve with dill and rye bread; ogórkowa is summer in a bowl, pickled.

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