Polish Pickle Soup aka Zupa Ogórkowa
Prep Time: 10 mins
Cook Time: 30-35 mins
Total Time: 45 mins
Serves: 4-6
Ingredients:
4-5 medium Carrots
1 ½ tablespoons Butter (DF Sub: Beef tallow or Duck Fat)
1 ½ tablespoons Garlic Oil
3 ½ teaspoons Salt + more to taste (about 1 tsp)
4 medium Gold Potatoes
8 cups Water (reserve ½ cup for collagen)
2 scoops Vital Proteins Collagen Gelatin
1 ladle Heavy Cream (DF Sub: Coconut cream or omit all together)
1 ladle Pickle Brine
1 handful fresh Dill
Cook with me!
Instructions:
Prep. Start by peeling the carrots and cut them into large slices. Next cut the potatoes into a large dice, the pickles into a small dice, and finely chop a handful of fresh dill and set aside. Lastly, to prep the chicken, first butterfly it if particularly thick, then cut into one inch chunks.
Sauté Carrots. Heat a large dutch oven or saucepot over medium high heat. Once preheated, add 1 tablespoon of butter and 1 tablespoon of garlic oil, once it’s melted, add the carrots along with 1 teaspoon of salt. Sauté, stirring occasionally until carrots are golden brown and have started to carmelize.
Sauté Chicken. Push carrots over to one side of the pan and add half a tablespoon of butter and half a tablespoon of garlic oil to the empty side of the pan. Add the chicken to the buttered side of the pan along with 1 teaspoon of salt. Give the chicken a quick sauté just until the outside is white and opaque - we’re not trying to cook the chicken through.
Combine and Cook. Once your chicken is opaque, add the potatoes to the pot, give everything a quick stir and then add the water - scrape the bottom of the pot with a wooden spoon to help release the fond at the bottom of the pot. Be sure to reserve ½ a cup of water for the collagen if using. Add 2 scoops of collagen to the COLD ½ cup of water and whisk together until fully dissolved and thickened. Once the soup comes up to a simmer, add the dissolved collagen and stir until liquified, then cover, reduce heat to low and cook for 15-20 mins until the potatoes and carrots are fork tender.
Add finishing touches. Once your potatoes and carrots are cooked through, turn off the heat. Use a soup ladle to scoop up a small amount of the hot broth. Fill the rest of the ladle with heavy cream, then stir it into the soup. Next add a ladle full of pickle brine to the soup. Lastly add the chopped pickles and dill and give it a good stir.
Taste for salt. I ended up adding a teaspoon of salt to this pot of soup, which made the dish pop.
Enjoy!
NOTES:
Pairs Well With - This dish pairs perfectly with my Cabbage Salad recipe.
Don’t Toss the Pickle Brine! Use your leftover pickle brine to make my One Pot Spicy Pickle Brined Chicken and Rice recipe.
Thank you guys so much for trying this recipe! I’d love to know what you think. Let me know in the comments! Don't forget to tag me if you post a pic, I love to see your cooking!!
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