Zupa Ogorkowa (Dill Pickle Soup)

1. 1

   Place water and spareribs in a large saucepan. Bring to a boil over medium-high heat. Skim foam from surface until surface is clear. Cook, uncovered for 10 minutes.

2. 2

   Add carrots, celery, bay leaf, peppercorns and salt. Reduce heat to medium-low. Cook uncovered for 1 hour, or until meat is tender. Remove meat and bones. Reserve for another use.

3. 3

   Add potatoes. Cook 20 minutes or until tender.

4. 4

   Melt butter in a small saucepan. Add pickles and saute until tender, about 8 to 10 minutes. Add to soup. Bring to a boil. Simmer, uncovered, over low heat for 45 minutes.

5. 5

   Remove bay leaf and discard. In a small bowl, combine sour cream and flour until smooth. Stir 1 cup of broth into sour cream. Add mixture to soup . Simmer 5 minutes, but do not boil.

6. 6

   Serve hot. If soup is not sour enough, add dill pickle juice to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.