Ogórkowa (dill pickle soup)Polish dill pickle soup

• 600 g1.3 lb pork ribs (or chicken backs and wings), for the broth; or use 1.75 l (7 1/2 cups) ready broth and skip step 1
• 2 l8 1/2 cups cold water
• 2 bay leaves
• 3 allspice berries (ziele angielskie)
• 6 black peppercorns
• 1 onion, finely chopped
• 2 carrots, diced or coarsely grated
• 1 parsley root (pietruszka) or small parsnip, diced
• 1 tbsp butter
• 500 g1.1 lb floury potatoes, peeled, diced
• 400 g14 oz brine-fermented dill cucumbers (ogórki kiszone), about 5-6 medium, coarsely grated; peeled first if the skins are tough
• 150 ml2/3 cup brine from the cucumbers, plus more to taste
• 150 g2/3 cup sour cream (18% fat)
• 1 bunch fresh dill, chopped
• salt and black pepper, to taste, at the end

Method

1. 1

   1. Put the ribs in a large pot with the cold water, bring slowly to the boil and skim off the foam. Add the bay leaves, allspice and peppercorns, lower the heat and simmer gently for 1 hour.

2. 2

   2. Lift out the ribs. When they are cool enough to handle, pull the meat off the bones and keep it for the soup or to serve on the side.

3. 3

   3. In a small pan, soften the onion in the butter for 3-4 minutes, add the carrot and parsley root and cook for 3 minutes more without browning. Add them to the broth and simmer for 5 minutes.

4. 4

   4. Add the potatoes and simmer for 10-15 minutes, until they are tender but still hold their shape.

5. 5

   5. Stir in the grated cucumbers and the brine and simmer for 10 minutes. Some cooks first sweat the grated cucumbers in a little butter for a few minutes for a mellower taste.

6. 6

   6. Taste: the soup should be distinctly sour. Add more brine if you want it sharper, and only then season with salt and pepper, because the cucumbers are already salty.

7. 7

   7. Take the pot off the heat. Whisk the sour cream with a few ladlefuls of hot soup until smooth, then stir it back into the pot. Do not let the soup boil again, or the cream may curdle.

8. 8

   8. Return the rib meat if you like, stir in most of the dill and serve hot, with the rest of the dill on top.