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Authentic Polish Pickle Soup (Zupa Orgorkowa)
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Traditional Polish chicken and vegetable soup with zingy pickles and sour cream.
Ingredients:
  • 2 chicken leg quarters, skin removed
  • 5 cups water, or as needed to cover
  • 0.5 small head green cabbage, chopped
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 onion, sliced
  • 2 bay leaves
  • 3 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 pinch ground thyme
  • 1 pinch dried marjoram
  • salt and ground black pepper to taste
  • 4 small dill pickles, thinly sliced
  • 1 tablespoon all-purpose flour
  • 0.25 cup sour cream
Instructions:
  • Add chicken legs to a large pot and generously cover with water, then mix in a flavorful rainbow of cabbage, carrots, celery, onion, aromatic bay leaves, fresh parsley, zesty garlic, earthy thyme and marjoram, and a pinch of salt and black pepper.
  • Cover the pot and bring it to a gentle simmer over medium heat for 1 hour. Transfer 1 cup of chicken and vegetable broth to a saucepan and heat with pickles over medium-low heat for 15 minutes. Return the pickle-infused broth to the large pot.
  • Combine the flour and sour cream in a bowl, then stir the mixture into the soup. Bring to a boil and cook until thickened, around 5 minutes. Serve piping hot.

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