This Dill Pickle Soup (or “Zupa Ogorkowa” in Polish) is the most popular Polish soup of them all. For some, it may sound strange, but if most Polish kids love it, then there must be something to it.
Baby Pork Ribs | Stock Carrots | Parsnips | Flour Leeks | Celery | Potatoes | Pickles Bay Leaves | Allspice | Parsley Dill | Butter | Sour Cream
In a soup pot cover baby ribs with stock. Add leeks, parsnips, carrots, celery, potatoes, parsley, bay leaves and allspice. Cover and cook until meat is cooked and veggies are soft.
In a separate saucepan melt the butter and add shredded pickles. Cook for about 5 minutes, then add water to only slightly cover the pickles and cook for another 15 minutes.
Once everything is cooked and soft, add pickles to the broth and adjust seasoning with salt and pepper.
Temper the cream and add to the soup. Sprinkle will dill and serve immediately.