Recipe by baginska
"We are from Poland and this is a taste of home. It is not sour at all and tastes great with little bacon sandwiches."
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chicken leg quarters, skin removed
water, or as needed to cover
1/2 small head
green cabbage, chopped
carrots, peeled and sliced
chopped fresh parsley
salt and ground black pepper to taste
dill pickles, thinly sliced
I was seeking a recipe for sauerkraut soup (was treated to a bowl while traveling in Hungary) and came across this recipe. Easy to make and the flavors really transported me back to central Europe. I did substitute rinsed sauerkraut for the cabbage (I didn't have cabbage on hand) and added a handful of egg noodles a few minutes before serving. Delicious.
I added my own twist to this soup. I used sauerkraut rather than cabbage. Added dill weed and dill seeds and used cilantra instead of parsley. Cornstarch & water was used for thickening the soup, then 1/2 cup sour cream. The soup ended up very tasty and dilly. Topped it off with pickle, sour cream and smoky paprika. Very delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Polish Pickle Soup (Zupa Orgorkowa)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 103
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