So strange - my Polish girlfriend has been raving about pickle soup and how she misses it, and my mother just recreated a recipe online a few days ago to ease her homesickness. Weird but lovely coincidence to see Adam posting it!
My Polish mother and I were talking about pickle soup hours before Adam’s post as well! He apparently has very niche psychic powers in relation to Polish home cooking which…. worst superhero ever.
Yeah I was also just googling about Polish pickle soup a couple weeks ago! I had some at a place that makes all their soup from scratch like 10+ years ago, and have never seen it since
Hi Adam, if you find a central european (polish, czech, german...) recipe, chances are that "celery" means celery root, which tastes of course a little different than celery stalks but can be grated just fine. It often comes in "soup vegetable" kits in supermarkets with a few carrots, parsley and sometimes even parsley root, which is similar to parsnips but tastes of parsley. (Surprise!) Anyway, I like celery root a lot, couldn't imagine potato soup without it and I have even made vegan Schnitzel out of it, which could be interesting for to try in your efforts of reducing meat consumption!
We also call celery root celeriac over here. You can find it sometimes at places like Whole Foods. I put it in my take on Ukrainian borshch. Great stuff. Texture of a turnip, flavor of celery.
A complete soup aromatics kit in Romania will contain onion, celery root, carrot, parsley root and parsnip root. More commonly just one of the latter 2 though, or even neither.
@@vespasiancloscan7077 Same in Denmark. But I tend to use celery stalks in my kitchen. Oh, and juniper berries, cloves and peppercorns when I'm making stock. (Elsewhere in the comment section they were discussing juniper berries)
As your long-time polish viewer, you pretty much nailed the recipe :) So glad you used lacto-fermented pickles for this, the vinegar stuff never tastes right to me. If you enjoy this type of sour soup flavored with marjoram, you might want to try Żur (aka Żurek) - it's made with soured rye flour, it's really delicious and I think it's considered one of the bests soups among the world.
@@Martineiro my family does itm, but we add juniper berries when we make chicken broth , so we can strain it with the rest of the chicken ¯\_(ツ)_/¯ as for flour, its really common
A note on ingredients: In Poland hardly anyone uses parsnips. They use parsley root (very similar look, but different.... somehowe) Celery usually means celeriac (celery root) the stalks have only become available recently and are not that commonly used. Stores here sell already grated pickles so that's easier. Fresh or dried dill is obligatory in the soup. Lots of people only put a little thickener into the soup but then put sour cream into the soup in the bowl.
You think you're being helpful but also it's kinda rude. It's just food. In America celeriac is hard to find. He explicitly mentions this is inspired by a polish american version not just polish. There's no food laws. People move and have access to different things
@@shanek2285Hard disagree. The comment isn't rude at all. It adds some context from someone with more experience. I'm currently reading comments while planning to make this soup and comments like this help give me more ideas.
@@davishall Thank you, it wasn't meant as criticism (though the soup here seems a bit too thick no soup in Poland is that thick). My point was that very small changes in ingredients do make a difference, I remember trying to make some Polish dishes in the US and failing it just didn't taste the same (and reverse making traditional American things in Poland there's the same problem, small changes in ingredients mean it never tastes quite the same). Polish-American food will be different from Polish food in Poland (similar to Italian food vs Italian-American food). That's not a problem.
@@shanek2285 This person has never claimed that anything done in this video was "wrong" or that their way was better. They were explaining a way what were misunderstandings in the way that these soups are *typically* made because Adam clearly misunderstood something in translation. Nobody owns the concept of making a food to eat, but "Hey just some additional context about the origin of this dish for people who are interested and also some things I'd recommend" isn't giving him shit for doing it "wrong." it's just a bit of added context and personal recommendations. I get it people who are *super* anal about food being wrong and evil and stupid if it's not traditional are annoying, but this very much is not one of those comments.
@@shanek2285I don't see anything even slightly rude about this post and it's definitely helpful for those of us who are interested in the reference of how it's most typically prepared in it's natural habitat. Frankly, your comment comes across to me as a bit rude. It kinda seems like sort of a horseshoe theory type of overreaction to a falsely perceived authenticity smugness- like an inauthenticity smugness
Zupa ogórkowa! Never expected you to cover polish cuisine, especially not this soup. Great stuff. Many good memories of my grandma making this amazing dish on cold winter days.
@@gigabrother458cause it's less in your face than what ppl seemingly like, it doesnt burn your face off with billion scoville, nor is exactly pretty to be posted on Instagram.
Hearing Adam's complaints about grating celery I wonder if that is a translation error. I'm German, not polish, but most of our recipes that call for 'celery' without any qualifications mean root celery/ celeriac. Which is I believe the more common variant in most of Europe and quite easy to grate (much easier than the floppy stem variety at least)😅
Adam's an italian american, so I kinda excuse his over-use of celery stems, very traditional in Italy. But very true, Polish cuisine is almost exclusively celery root, with maybe some celery leaves for decoration.
Same in Denmark. The basic aromatic herbs are onion, celery root, carrot, parsley root and parsnips. But I tend to use more stalk celery. I must be under influence from (american-) italians. On a side note: One of the most popular dishes in Denmark is "Spaghetti with meat sauce" - a very bastardised version of the italian classic. Kids love it. Stalk celery and olive oil is not out of the way in that context.
@@lakrids-pibe The same as here in Poland. We actually call this set of vegetables "włoszczyzna" (very roughly translates to "Italian vegetables"), and it can be often found in stores packed like this.
I had a school immersion trip in Poland over the summer. The first family I stayed with served this and it was amazing, might be one of my favorite foods now!
Greetings from Poland!❤ to all vegetarians: this soup can be easily made on vegetable broth - it is equally delicious. Traditionally I would also make this less thick, just add less flour. Apart from this little detail it looks pretty authentic. Thank you for exploring polish cuisine, if you want more cozy autumn recipes I really recommend checking out knedle ze śliwką. These can be also surprising: potato dumplings stuffed with fresh plums, served with sugar cinnamon and melted butter. Delicious!
If you like soups with a 'sour spark', I'd highly recommend "Żurek". It's another polish soup but you make it with a sourdough base. Relly strange process, but it tastes amazing!
I got the chills when you said you won't strain the soup after showing the bone breaking... when I was little, and lived in Poland with my grandma, she used to make pickle soup out of leftover chicken broth. one time, a bone got through, and I bit right into it. I was very easily disturbed by weird textures in food as a kid, and that little bone from the pickle soup gave me an aversion to pickle soup that lasted YEARS. only a few years ago I started enjoying pickle soup again, haha great video, never expected you to make this
"Celery" in polish soup recipes usually means Celeriac: turnip-like root vegetable. It grates just fine. Carrot, Parsley root, Celeriac and Onion (and some other stuff) are all part of "Włoszczyna", which is Polish variation of Mirepoix and transaltes directly to "Italian stuff".
POLSKA GUROM 🇵🇱 🇵🇱 Btw I’ve never seen someone using that thickening cream. My mom always makes this soup loose without addition of any flour or thickener. And yeah it’s great to see appreciation for Polish recipes.
Chyba jedna z tych rzeczy które różnią się między rodzinami, regionami itd. Moja babcia zawsze robiła taką niezagęszczoną ogórkową. Z tych wszystkich zup zawsze najbardziej smakuje mi "te rzadkie" jak babci ,a tacie "to gęste" jak dziadkowi i chyba specjalnie robiła taką bardziej wodnistą dla mnie i dla siebie 😂
As a long-time viewer from Poland i feel so good watching it. Polish soups are the best (grochówka/split pea soup) may be a great idea and ground pork cotlets (i love them so much).
@@fabianski987 Rosol is just basic ass chicken broth. Just throw chicken bones, onion, carrot, celery, etc etc into a pot and heat for a bunch of hours. Not a very exciting recipe.
Pro tip: add soup TO the flour and sour cream mixture gradually spoon by spoon until it reaches similar temperature as the soup itself while continousely stiring then pour it all into the pot :) this way you will never have any clumps of raw flour and the creaminess will be heavenly :)
I always felt like polish cuisine would be something that Adam would very much enjoy. We are very soup-loving nation, and most of them have a decent level of acidity. At the same time most of Polish recipes are something you can both cook in a rush, and can try to perfect it over many hours. Soup like those are also a great leftover solution, I remember my mom used to base soups like this one on leftover chicken or veal from Sunday’s dinner.
I'm so glad that to depict Polish cuisine you've picked fermented foods, fermented vegetables is definetly a staple for all central Europe. I'd recomend "żurek" a soup made with fermented rye flour, white (boiled) sausage, eggs and horseraddish, some recipes call for potatoes but that's just starch to fill you up (optional). What's interesting is that every Japanese I've seen trying it loved it, which could be explained: it can be made gloopy - Asian cultures like that, it's sour and it's fermented that's an interesting link between two cultures so far apart. Also "bigos" - originally (from about year 1400) it was roasted meats seasoned to taste sour, but eventually the dish evolved to contain mainly sourkraut and some meats - the biggest national staple to this day - there's probably nothing more Polish than "bigos".
Ogórkowa differs from family to family, so no surprise that ours is a lot different. But, to be honest, this looks tastier than the default version. And, like others have mentioned, in Poland for soups we use celery root, not the stalks. That's why the recipe wanted you to grate it.
"Up to you if you want to remove your inedible spices or leave them in like an Indian mom" 🤣This sounds great, I love pickles, I'll definitely be trying it!
I'm glad to see a recipe for my second favorite soup. This recipe is much thicker than the one we eat here in Poland. It's nice to see how this soup has changed through the efforts of Polish immigrants. But my absolute favorite soup is żurek, which is a sourdough soup with a hard-boiled egg, potatoes, and polish white kiełbasa.
Finally a Polish dish! Been waiting for it for years. It's really nice to see Polish food represented in a proper way other than jokes. I love your videos and it brings me so much joy seeing a part of my culture there!
I've been following the Polish Your Kitchen" channel for a bit...Anna's recipe for stuffed cabbage rolls is awesome! Flavored with bay leaves, peppercorns, and allspice berries, the sauce is so unexpected and delicious to someone stuck in an Italian seasoning rut. The Pickle Soup recipe has been sitting in my pile of wanna-tries for months so thanks for the encouragement!
Now I'm hungry for some small pigeons, ha (that's the polish name for those cabbage rolls, no idea why). I can definitely recommend the pickle soup, and if you like more fresh soups I'd recommend trying how it tastes without the sour cream first! For a polish only version only add sour cream, no flour- it won't thicken but will change the taste. Of course don't boil the cream PS I'll disagree with Adam and say you ought to use lactofermented cucumbers, the acid taste is totally different and I am unsure if I'd like the taste of vinegar in my soup..
Hey Adam, Polish fan since 2018 here! I can confirm our very own ogórkowa (pickle soup) is on a weekly roster in almost every Polish household. The taste of lacto fermented pickles (or kiszeniaki as we call it) is a taste of home. This video brought some treasured childhood memories, thank you! Would be awesome to see your takes on other polish recipies in the future. Our kitchen is pretty unique in flavors, lots of sourness from pickled vegetables and wholesome, hearty meals perfect for autumn and winter. I'm curious what other recipe you'd choose. As always awesome video, Polscy fani pozdrawiają!
Would love the idea of a pickle recipes series! Like Korean kimchi jjigae, or Czech braised sauerkraut zelí, or a Northeastern Chinese (dongbei) pickled napa cabbage (suancai) stew [Funny Story: when we couldn't find Northern Chinese Suancai (because the Southern Chinese style is a completely different thing), my family would just substitute sauerkraut!]
Poland also has a sauerkraut soup, two actually! Kwaśnica and Kapuśniak, where Kapuśniak is made with sauerkraut, and Kwaśnica with just sauerkraut water. I wonder whether it's the same as the Czech one, since we're close neighbours.
Yeah we never use celery stalks for a soup base - only celery root. Otherwise, nice work. I find it interesting you added sour cream and flour and how thick the soup became. Generally we "whiten" a lot of our soups with just sour cream, and maybe the cream is different in america, but it doesnt curdle at all, no need for flour.. I'd also recomment you look into polish sorrel soup, another delicious sour dish.
Cant describe how happy I am to see you cover our cuisine! Ive never seen this thickened with flour before, but I'll certainly try it next time i have some. Would love to see you cook something else of ours, maybe like a bigos stew or even moreso Żurek, which is basically sourdough soup.
In my home my mother always instead of potatoes used rice, raw - cooked in soup. It thickens soup in way more pleasant way than added flour and also coresponds well with grated vegetables, I highly recommend it for you to try. Best regards, its great to see recipe straight from my country on your channel!
O kurde, Ogórkowa! Love to see Polish, and Central/Eastern European recipes in general. There are a ton of fantastic but little known dishes there! So many good memories with this. My grandma would make a big pot of it every couple of weeks in fall bc they had a whole oak barel of pickles from their garden and it was one way to use them and all the other pantry staples like the 200 pounds of potatoes they kept in the cellar. I was never the biggest fan of Ogórkowa in particular- always more of a Kapuśniak kid- but it was always good especially when grandma made it. The weather has been all over the place in the recent days and I feel like I needed something warm and cozy and Ogórkowa looks like just that!
Growing up on the border of Detroit, we made plenty of trips to Hamtramck for polish meals. Always wanted to make this myself as it's one of the few ways I like pickles. Thanks for the recipe!
Damn Adam, you made me so happy with a polish recipe. Since a regular polish dinner starts with a soup and goes onto an entree Poland really does have a lot of great soups. Especially for you, since you like acidic flavors, we have many soups which are based on lacto fermented products. Like our red borscht is based on fermented beets, you have żurek which is based on soured rye flour but also, white borscht which is like żurek but made with wheat instead of rye. There is kapuśniak/kwaśnica made from cabbage or cabbage and sauerkraut. But there is a soup which is not very popular but it's tradtional in my family for christmas which is kwasówka and that's pretty much mushroom broth with sauerkraut brine (no solid cabbage! only solids are barley grains). I could go on about them soups i just love them so much
@@erzsebetkovacs2527 Sure! So, you would need the juice from sauerkraut. In Poland, you can buy it solo (good for health but a great hangover cure). Otherwise I would squeeze out the juice from a package of saurkreaut (and you would need to use that cabbage soon, it goes bad quick when it's dry). You could also add the cabbage to the soup of course but the soup is made for christmas eve usually and the cabbage would be used for other dishes like pierogi with sour cabbage and mushrooms. The proportions are 3 of broth to 1 of juice but you can water it down if it gets too sour. Since its a christmas eve soup, it's not supposed to have meat but you can use a meat broth if you would like. The recipe goes: In a soup pot, bring 2 litres of water (or broth) to a boil with some dried mushrooms, carrot and a parsnip (for 2 cups of sauerkraut juice). When the mushrooms and the vegetables turn soft, take them out and the saurerkraut juice by little and taste for desired acidity (you can add more later as well). Add salt, pepper and 300g of buckwheat groats and simmer the soup for about 30 minutes, untill the groats are soft. You can also add cream with flour like in Adams video to make the soup richer. My recipe is for a more frugal version that's served on christmas eve. Otherwise we would probably add pork meat on a bone to the broth.
Hey Adam, if you think sour soups are awesome then you might want to consider making Sinigang. It's a dish from here in The Philippines and it's a soup made sour by tamarind or sometimes even unripe sour mangoes. I hope you find it good and interesting.
This would usually be cooked with fermented cucumbers, not brined pickles, so you nailed it. Yours look however very lightly fermented, but maybe thats just the lighting. I like it with rice as well as with potatoes, but it is also my go to diet meal! Just pick the meat from broth wings and its still super satisfying. Na zdrowie Adaś!
Yep, half-sours is all they had at the store for real brine-fermented pickles. You generally need a city with a great Jewish deli to get the real thing over here.
@@araguseaI know it is kind of hassle but the difference lies in time of fermentation. If you give them like a week or two they become the final product. The stage you used are mostly eaten as side snack for bbq and other fried meat dishes
I absolutely love pickles, especially truly fermented ones. Not just European style but kimchi or Chinese pickles or whatever. This sounds amazing and I’ll have to try it soon!
I make a goulash soup that uses pickles, sauerkraut, and Polish pickled vegetables cooked in a stock made from beef, pork, and sausage. Sooo good! This is how old Europeans cook in the winter, using what they preserved from summer. I 100% agree that pickles and pickled vegetables make fantastic soup!
This was my favorite soup when I was a kid, and I still love it to this day. This soup is one of those dishes that everyone makes differently. Every household has its own version. My mom makes it way less thick, and I think she adds more pickles - it is usually really sour. Some people make it almost sweet, and that's okay, but for me, it has to be quite tangy. One note - pickles are always fermented; I've never seen anyone in Poland make it with cucumbers pickled in vinegar. But maybe it's a regional variation? It may be worth trying someday.
@@Default78334I don't think even Polish McDonald's uses vinegar pickled cucumbers on their burgers. Many manufacturers will ferment the pickles in brine until they reach the desired acidity and saltines and then transfer them to a brine to stop the lactic fermentation. It supposedly extends shelf life. Most people in Poland either brine their own, get them from friends or family or buy them from farmer/greengrocer/ shady&friendly-lady-with-a-shabby-stand-on-some-market-who-nevertheless-has-the-best-stuff-and-transfers-them-directly-from-the-barrel-into-the-jar-you-brought-with-you-and-pours-some-pickle-juice-so-they-don't-spoil
@@MaximusChivuseh, its usually thickened with just cream, no flour, i think this version was born purely because of economical reasons - immigrants were poor so they used what was cheap. and its fine if people like this version! i generally dislike flour in soup, much rather thicken soups with more veggies/more onion at the start, but i get the appeal of eating things you remember from childhood, even when they are cheaper and technically use worse ingredients
@@tranzystorekk might be a household- to-household difference, we've never thickened soups with flour in mine- it would turn thick! Flour is for thickening sauces, śmietana is for soups
Here is Wielkopolska (Great Poland) its very common to add sour cream to soups, not only to cucumber one, but also to borsch, ,,krupnik" (which is soup with buckwheat groats) and the whole process is even called ,,zabielanie" (which may be loosely translated to english as whitening).
As a kid I loved this soup so much when my mom would make it that I'd try to recreate it for her. Granted my version was just a pickle in a bowl of water but i think it was the thought that counted.
I just went on a polish food and language rabbit hole and this was absolutely the perfect video to end the night. Checks all the boxes. I'm polish, I love soups, I love pickles, I love polish. Thanks for being such a fun cooking UA-camr.
“American Yukon Gold Potato”. I suppose North American, but definitely Canadian! Certainly nothing to knock the soup pot over fighting about though. Thanks for another great video Adam and keep your eye on the vinegar leg!
This was such perfect timing: needed dinner and listened to the video on the way to the store. My wife is a huge fan of pickle soup and we haven’t found any in Louisville. Was delicious paired with a good crusty bread…especially on a cooler rainy evening.
Sometimes you see food online and you can immediately get a sense of how good it is to eat. GODS that looks hearty, I feel like after a bowl of it I could run a marathon then fight a bear.
As my mome taught me: grated pickles should by butter fried. I never heard of flower or starch being added but if it work for you, why not. Vinegar pickles will not work (or rather you will make a different dish). The celery should be a root (the green part is not really used in Polish cuisine). It tastes a lot different. I would actually love to try your version. It looks very good. Smacznego i na zdrowie!
Whaaaaat?! ♥ That's amazing. It's very close to what I normally cook at home for my family here in Poland. The only difference is that I don't mix flour with cream and I only use sour cream as I prefer my soups more runny and "brothy". I also use allspice instead of juniper berries.
I really like how acid prevents overcooking of the potatoes so they can be really al dente 🙂 I rarely thicken my pickle soup (and never with flour) so it also makes for one of the best cold soups!
I am not a pickle fan at all, but don't mind them in this soup. This version is a bit different than the one my mom used to make, but I think I'll try it sometime, as it seems a bit easier to control the amount of pickle-iness than Mom's version, plus has more other vegetables. No chopped pickles in my bowl, thanks!
Weirdly I just made a version of this yesterday that turned out fantastic. I didn't chop my pickles, just left them as rounds. I recommend garnishing this with peanuts as they go surprisingly well with the pickle flavor (also add beans)
It feels so nice to see a less popular polish dish get out there. As a polish viewer i absolutely loved this video. Really brings me back to my childhood grandma cooking :)
one cool thing you'll find about polish recipes is that there is no single traditional way of doing something and that every household has their own methods, shouldn't expect a wave of angry poles trying to tell you you are somehow wrong in what you're trying to accomplish
Polish viewer here - my mom actually does not use sour cream + flour thickener, she just stirs in some sour cream in the end. So the resulting soup is way thinner - this is what I was always eating, I was actually surprised your soup is as thick as creamy mushroom soup you made some time ago. I'm really pleased that you made this recipe and I'm hoping you will visit some more recipes of Polish cuisine :)
He got some weird recipe that uses the flour, notice how he uses the wrong part of celery, too
Рік тому
It could be some other influence, e.g. sour cream and flour is very common in Hungary (it's called habarás). And the celery thing is a language difference as we mean celery root as the default.
I'm Czech and not knowing much about Polish cuisine (and culture, to be honest) is one of my long-term regrets. Wasn't expecting to learn more from an American UA-camr but I certainly don't mind it!
@@TheTytan007 Yeah, I think so too but don't really have that much to back it up. Pickle soup is certainly a new thing for me, though the addition of marjoram was very much familiar.
I think the cuisines are pretty similar, at least with the Southern Poland. Except for the lack of knedliki and less popularity of smazeny syr (which I enjoy each time I'm in Czechia) in Poland. Poles in general rather appreciate Czech food, probably because it is different just enough to be intersting without being strange. I love cesnakova polevka (although I have no idea how typical it is, I visited Czechia several times but except for two times it was always Vizovice, maybe it was just typical for this region or even the town).
@@JudyCZI have a mixed Slavic ancestry, Czech, Slovakian, Polish, Ukrainan and maybe some Russian. My only Canadian born grandparent had parents from Czechoslovakia. Her husband, who was my maternal grandfather, was Polish, and from Poland. My maternal grandmother never made pierogies. She did make other Slavic dishes. My other two grandparents were from Galicia, by the Polish and Ukrainan border. My paternal grandmother was half Polish and half Ukrainan. She did make pierogies, and taught me how to make them, when I was a child. She also made borscht, but I wasn't taught how to make it.
One of my favorite soups that also gives me looms when I mention it. My family's recipe calls for a quick blitz of the soup to help break down the potatoes. This is what helps brings a thickness to our soup! Been a hot sec since ive made this, but now ill probably make a batch this weekend!
I’m Polish Canadian, and last summer, my uncle bought a tub (about the same size as the container of pickles in the video) of pickle soup as we ventured to my grandparents’ house! I ended up enjoying the soup as I caught covid while I was there, but I’ve been thinking about the soup for over a year. Gonna ask my family if I can make it while it’s still chilly out
This is almost exactly as Russian rassolinik. One of my favourite soups. I would add sour cream just to the plate though. A common version is using pearl barley instead of (or in addition to) potatoes.
Greetings from Poland!! This is lovely, looks delicious! I thicken mine with the starch from overcooked potatoes and of course I add sour cream too, but I've definitely heard of people adding flour like you do. I also just add water, not chicken stock, but other people do. Each recipe is indeed different, and I honestly don't ever remember eating a pickle soup that I didn't like, they were all delicious. Cheers!
One small tip regarding sour cream and flour thickening mixture: mix a cup of water (maybe a little less than a cup), 2 tablespoons of flour and 2 tablespoons of sour cream. Mix it really well and add a bit of hot soup to fortify it, so it doesn't curdle. It's certainly lighter than using a whole package of sour cream and personally I like the lighter texture. Also great vid! I wasn't expecting to see this one particular soup here ;)
When Chicago weather drops this is the soup I make. This starts the soup season for me. I used to make it on bacon and polish sausage but the chicken stock is a better idea at the moment since I have freezer full of drumsticks. Great recipe. Thank you!
As a Pole, I found some things surprising about the recipe you used here - the pickle soup my family makes is made from chicken broth, never pork, I don't recall marjoram being added in either, but the grated pickles, carrots, the onion, the potato, bay leaves and horseradish - all are spot on! Also most commonly the version I'm most familiar with doesn't include sour cream or flour - that way the soup is thinner and feels lighter. The dill is also a great addition - we also have a dill soup, not sure if other countries make it, but it's *delicious.* Either way, glad to see you give it a shot and enjoy it as much as I do, it's in my top 3 of best soups, alongside dill soup and ol' reliable chicken broth. Greetings from Warsaw! Also side note, hearing your reaction to Polish was hilarious, I bet we'd have a lot more funny words for you to try saying. It's almost like a tradition at this point :p
Sour cream is added at the end, for taste, not to thicken it up - he got some weird disgusting american recipe which explains his weird choices. He also uses the wrong part of celery lol
That's the beauty of "ethnic" cuisine - for any dish there as many recipes as there are families where this dish is cooked, and each and every one of them is authentic and valid.
I'm Polish and have been eating pickle soup my whole life. You did it justice, thank you! At our house it's less thick, and I'll also add that I think the dill garnish is crucial
As Ukrainian, I love that you started this series of international food from Slavic cousine! 🇵🇱 I'm hoping, some Ukrainian 🇺🇦 food is coming soon. Borscht, Varenyky, Syrnyky, Chicken Kyiv, Shpundra, and a lot of other dishes. Google Klopotenko, he's a famous Ukrainian chef.
I think it's my favourite soup. Nice my mom visits this week ... guess what soup we gonna eat :P. Never seen chopped onion in this soup. Also quite rarely diced celery. Usually I do not use flour to thicken. Pickles are usually precooked for quite a long time separately to soften.
"I don't burn as many calories as a Polish farmer" and there you have the problem of traditional Polish cuisine in a mdoern age :D It's delicious, simple food, but it's definitely meant to help you work hard, regardless of the season, so loaded with calories. I'm sure this is probably true of most Slavic food.
You can use the leftover sour cream and flour thickener for other Central European classics, such as sour cherry soup. Boil fresh sour cherries with some water, sugar, cinnamon, cloves, or use sour cherry compote, make it a bit more sour with lemon juice and/or lemon slices, then thicken it with said mix. It is a classic summer soup, but it's important that the cherries should remain whole, not crushed.
a few weeks ago i started adding dill pickles to my soup when i order it for delivery and love it. i thought i was a genius, but now i see its another thing thats been done before
For Christmas every year my family makes a Slovak mushroom soup. We used the juice from two cans of sauerkraut, a ton of dice mushrooms, chopped kielbasa and a whole onion. It just simmers the whole day we add water to to bring down the sourness of it. Very earthy and umami tasting
I LOVE pickles. This sounds amazing! Never heard of it, so looking forward to trying soon. I also hadn't heard of the flour/sour cream trick before. Neat!
I'm really glad to see something that is outside the somewhat stereotypical Polish zeitgeist of pierogi, kiełbasa, and bigos. Having family from Silesia (a region in the South of Poland that speaks a different ethnolect and some cultural values and nexii to Polish altogether) my mum would often make this on Fridays, which traditionally is a "mini-Lent" of sorts where you don't eat meat (except for fish). I usually had this based on a dried veggie + flavoring mix called Vegeta (which to my knowledge is prevalent across Eastern Europe ) and/or a mix of "włoszczyzna" (celery root, carrot, parsnip, leek, parsley) - which has strong links to mirepoix and soffrito and literally means "coming from Italy" or "of Italy" in adjectival form. It would make for a good Friday dinner (in Silesia many worked in the mines, and I believe that this inferred the more calorie-bound meals that are present in Silesian cuisine). I'm surprised at the lack of hard-boiled eggs as this has been a strict (to my part of family at least) ingredient. Really cuts through the sourness of the soup. Croutons work great with this soup as well, especially once you let them soak in it for a while! We would add some pickle water to the soup as well; take some of the sour cream into a bowl or teacup and mix it in with some of the soup water so that the milk proteins don't solidify. It might be a Silesian thing though. You can always balance the sourness with sugar! Marjoram is one of the mainstays of Polish cuisine; in the modern times it's often supplanted by herbes de Provence and fresh/dried parsley. You will find it in lots of Polish recipes! By the way there usually is much more dill being put into the soup directly :D Polish - and by extension Eastern European cuisine - is more diverse than one might think, mixing many influences and organically local recipes together. Some of those tastes may sound very odd to some, but you could say the same vice versa had you shown them some cuisines totally outside If I could suggest some Polish - or Eastern European - recipes a Pole would deem necessary of experiencing, those would be: - "krupnik", a groat soup based on cuts of meat which has (subjectively) an oddly different taste to conventional broth-based soups; - a special kind of leek salad with apple - my family used to call it "surówka z pora" and it is to this date my #1 salad of all time - perhaps due to its rarity on our tables (leeks are expensive especialy when you have lots of people at your household) - "gołąbki" (meat and rice-stuffed cabbage in tomato sauce, somewhat reminiscent of dolmas); the ubiquitous pea soup - especially if it's done "military-style"; that is, chunks of bacon, overcooked, soft, broken down peas, and big pieces of carrot & parsnip (an endpoint of many hikers' journeys through the Polish mountains, where many would seek respite in a refuge high in the mountains); - and ogórki małosolne (dill pickles that have been fermenting for maybe a day or two; these have a truly sublime flavor). A couple of folks here suggested "żurek" - a soured rye soup - however my family also has "light żurek" which is made from kefir, served with roast potatoes, bacon, onion and Frankfurter sausage. It is native for just a small area of Silesia, but is a truly unique soup that not many have tasted. Poles also tend to eat their french toast on the savory side, with spices, cheese and ketchup. And we take the leftover Sunday chicken soup to make tomato soup on Monday using tomato paste. :D All that aside, really glad you stumbled upon such a non-standard Polish recipe. I'm going to show it to my mum tomorrow and see what she agrees with ;D. Homely cuisine from places around the world is what we need more in culinary UA-cam. Zdrówko, Adam!
So strange - my Polish girlfriend has been raving about pickle soup and how she misses it, and my mother just recreated a recipe online a few days ago to ease her homesickness. Weird but lovely coincidence to see Adam posting it!
My Polish mother and I were talking about pickle soup hours before Adam’s post as well! He apparently has very niche psychic powers in relation to Polish home cooking which…. worst superhero ever.
Nice
Little diid you know, Adam was your girlfriend the whole time
Yeah I was also just googling about Polish pickle soup a couple weeks ago! I had some at a place that makes all their soup from scratch like 10+ years ago, and have never seen it since
Yeah she’s probably more than a GF at this point, or she will be soon
Hi Adam, if you find a central european (polish, czech, german...) recipe, chances are that "celery" means celery root, which tastes of course a little different than celery stalks but can be grated just fine. It often comes in "soup vegetable" kits in supermarkets with a few carrots, parsley and sometimes even parsley root, which is similar to parsnips but tastes of parsley. (Surprise!)
Anyway, I like celery root a lot, couldn't imagine potato soup without it and I have even made vegan Schnitzel out of it, which could be interesting for to try in your efforts of reducing meat consumption!
We also call celery root celeriac over here. You can find it sometimes at places like Whole Foods. I put it in my take on Ukrainian borshch. Great stuff. Texture of a turnip, flavor of celery.
Parsley root and celery root make great puree too!
A complete soup aromatics kit in Romania will contain onion, celery root, carrot, parsley root and parsnip root. More commonly just one of the latter 2 though, or even neither.
yep! classic soup stock in our home is celery root, carrots, parsley root (is it parsnip?? unsure) and usually chicken wings for the meat.
@@vespasiancloscan7077 Same in Denmark.
But I tend to use celery stalks in my kitchen.
Oh, and juniper berries, cloves and peppercorns when I'm making stock. (Elsewhere in the comment section they were discussing juniper berries)
As your long-time polish viewer, you pretty much nailed the recipe :)
So glad you used lacto-fermented pickles for this, the vinegar stuff never tastes right to me.
If you enjoy this type of sour soup flavored with marjoram, you might want to try Żur (aka Żurek) - it's made with soured rye flour, it's really delicious and I think it's considered one of the bests soups among the world.
Yes definitely agree! He would love it 🤭💜
I disagree. I’ve never seen anyone put juniper berries or flour in this soup, come on.
@@Martineiro my family does itm, but we add juniper berries when we make chicken broth , so we can strain it with the rest of the chicken ¯\_(ツ)_/¯ as for flour, its really common
@@Martineiro flour? yeah that may be a polish american thing but cmon everyone puts juniper berries and peppercorns in
agreed, żurek is very underappreciated and I think it would be right up his alley
A note on ingredients:
In Poland hardly anyone uses parsnips. They use parsley root (very similar look, but different.... somehowe)
Celery usually means celeriac (celery root) the stalks have only become available recently and are not that commonly used.
Stores here sell already grated pickles so that's easier.
Fresh or dried dill is obligatory in the soup.
Lots of people only put a little thickener into the soup but then put sour cream into the soup in the bowl.
You think you're being helpful but also it's kinda rude. It's just food. In America celeriac is hard to find. He explicitly mentions this is inspired by a polish american version not just polish. There's no food laws. People move and have access to different things
@@shanek2285Hard disagree. The comment isn't rude at all. It adds some context from someone with more experience. I'm currently reading comments while planning to make this soup and comments like this help give me more ideas.
@@davishall Thank you, it wasn't meant as criticism (though the soup here seems a bit too thick no soup in Poland is that thick). My point was that very small changes in ingredients do make a difference, I remember trying to make some Polish dishes in the US and failing it just didn't taste the same (and reverse making traditional American things in Poland there's the same problem, small changes in ingredients mean it never tastes quite the same). Polish-American food will be different from Polish food in Poland (similar to Italian food vs Italian-American food). That's not a problem.
@@shanek2285 This person has never claimed that anything done in this video was "wrong" or that their way was better. They were explaining a way what were misunderstandings in the way that these soups are *typically* made because Adam clearly misunderstood something in translation.
Nobody owns the concept of making a food to eat, but "Hey just some additional context about the origin of this dish for people who are interested and also some things I'd recommend" isn't giving him shit for doing it "wrong." it's just a bit of added context and personal recommendations.
I get it people who are *super* anal about food being wrong and evil and stupid if it's not traditional are annoying, but this very much is not one of those comments.
@@shanek2285I don't see anything even slightly rude about this post and it's definitely helpful for those of us who are interested in the reference of how it's most typically prepared in it's natural habitat. Frankly, your comment comes across to me as a bit rude. It kinda seems like sort of a horseshoe theory type of overreaction to a falsely perceived authenticity smugness- like an inauthenticity smugness
Zupa ogórkowa! Never expected you to cover polish cuisine, especially not this soup. Great stuff. Many good memories of my grandma making this amazing dish on cold winter days.
Every mom and grandma got it a bit different :D.
@@JoATTechVery true
Exactly, I've had it from probably 50+ different cooks and chefs and various places around Poland and it always tastes different hah!@@JoATTech
Eastern-European cuisine is under-appreciated.
@@gigabrother458cause it's less in your face than what ppl seemingly like, it doesnt burn your face off with billion scoville, nor is exactly pretty to be posted on Instagram.
Hearing Adam's complaints about grating celery I wonder if that is a translation error.
I'm German, not polish, but most of our recipes that call for 'celery' without any qualifications mean root celery/ celeriac. Which is I believe the more common variant in most of Europe and quite easy to grate (much easier than the floppy stem variety at least)😅
Yeah, same in Poland. "Seler" means root celery, we call the one in the video stalk celery.
True!
Adam's an italian american, so I kinda excuse his over-use of celery stems, very traditional in Italy. But very true, Polish cuisine is almost exclusively celery root, with maybe some celery leaves for decoration.
Same in Denmark.
The basic aromatic herbs are onion, celery root, carrot, parsley root and parsnips.
But I tend to use more stalk celery. I must be under influence from (american-) italians.
On a side note: One of the most popular dishes in Denmark is "Spaghetti with meat sauce" - a very bastardised version of the italian classic. Kids love it. Stalk celery and olive oil is not out of the way in that context.
@@lakrids-pibe The same as here in Poland. We actually call this set of vegetables "włoszczyzna" (very roughly translates to "Italian vegetables"), and it can be often found in stores packed like this.
If you like this, I'd highly recommend the Polish Easter Sourdough soup Zurek! Lovely with some type of kielbasa and boiled eggs with hearty bread!
Not to mention using a breadbowl to eat it! It's great to eat a soup that gets thicker as you eat it.
It's so good.
I prefer żur śląski with bacon bits and mashed potatoes mixed with fried onion.
STOP UR MAKING ME WANT ZUREK
I had a school immersion trip in Poland over the summer. The first family I stayed with served this and it was amazing, might be one of my favorite foods now!
Greetings from Poland!❤ to all vegetarians: this soup can be easily made on vegetable broth - it is equally delicious. Traditionally I would also make this less thick, just add less flour. Apart from this little detail it looks pretty authentic. Thank you for exploring polish cuisine, if you want more cozy autumn recipes I really recommend checking out knedle ze śliwką. These can be also surprising: potato dumplings stuffed with fresh plums, served with sugar cinnamon and melted butter. Delicious!
If you like soups with a 'sour spark', I'd highly recommend "Żurek". It's another polish soup but you make it with a sourdough base. Relly strange process, but it tastes amazing!
I got the chills when you said you won't strain the soup after showing the bone breaking... when I was little, and lived in Poland with my grandma, she used to make pickle soup out of leftover chicken broth. one time, a bone got through, and I bit right into it. I was very easily disturbed by weird textures in food as a kid, and that little bone from the pickle soup gave me an aversion to pickle soup that lasted YEARS. only a few years ago I started enjoying pickle soup again, haha
great video, never expected you to make this
oh god another bone
"Celery" in polish soup recipes usually means Celeriac: turnip-like root vegetable. It grates just fine.
Carrot, Parsley root, Celeriac and Onion (and some other stuff) are all part of "Włoszczyna", which is Polish variation of Mirepoix and transaltes directly to "Italian stuff".
POLSKA GUROM 🇵🇱 🇵🇱
Btw I’ve never seen someone using that thickening cream. My mom always makes this soup loose without addition of any flour or thickener. And yeah it’s great to see appreciation for Polish recipes.
Chyba jedna z tych rzeczy które różnią się między rodzinami, regionami itd. Moja babcia zawsze robiła taką niezagęszczoną ogórkową.
Z tych wszystkich zup zawsze najbardziej smakuje mi "te rzadkie" jak babci ,a tacie "to gęste" jak dziadkowi i chyba specjalnie robiła taką bardziej wodnistą dla mnie i dla siebie 😂
Polska mistrzem Polski…
I agree, at my house we've always ate it thinner with a splash of sour cream on top
People I know make it loose and everybody at the table thickens his own soup as he likes. No flour though.
As a long-time viewer from Poland i feel so good watching it. Polish soups are the best (grochówka/split pea soup) may be a great idea and ground pork cotlets (i love them so much).
i really want to see him make rosoł or żurek
Nope
Grochówa is disgusting
Im half ukrainian and kotlety have such a special place in my heart. Simple but amazing, but i cant for the life of me make them correct.
@@fabianski987 Rosol is just basic ass chicken broth. Just throw chicken bones, onion, carrot, celery, etc etc into a pot and heat for a bunch of hours. Not a very exciting recipe.
Polish cuisine for the win
I'm from Poland and i never used the flour in this soup BUT it's a great idea if You want it more filling or straight thicker. I love it!
As a person born in Eastern Ukraine, Slavs love them some pickle soup, we called ours "rassolnic" which comes from the words for salt/brine.
Polish rosół comes from simlar word. Debrining - rozsalać.
Pro tip: add soup TO the flour and sour cream mixture gradually spoon by spoon until it reaches similar temperature as the soup itself while continousely stiring then pour it all into the pot :) this way you will never have any clumps of raw flour and the creaminess will be heavenly :)
I'm not a pickle enjoyer, so this recipe isnt for me, but I LOVE the idea of tempering the thickener like you would temper eggs for custard.
While I'm not polish, this type of soup was a huge staple in my childhood. Love this stuff.
Some crusty rye bread for dunking and you've got a feast.
Can't have it without a thick slice of sourdough.
I always felt like polish cuisine would be something that Adam would very much enjoy. We are very soup-loving nation, and most of them have a decent level of acidity. At the same time most of Polish recipes are something you can both cook in a rush, and can try to perfect it over many hours. Soup like those are also a great leftover solution, I remember my mom used to base soups like this one on leftover chicken or veal from Sunday’s dinner.
My mom does that with borscht. The leftovers go in that. She will spend an afternoon making pots of the stuff and then freezes it.
I'm so glad that to depict Polish cuisine you've picked fermented foods, fermented vegetables is definetly a staple for all central Europe. I'd recomend "żurek" a soup made with fermented rye flour, white (boiled) sausage, eggs and horseraddish, some recipes call for potatoes but that's just starch to fill you up (optional). What's interesting is that every Japanese I've seen trying it loved it, which could be explained: it can be made gloopy - Asian cultures like that, it's sour and it's fermented that's an interesting link between two cultures so far apart. Also "bigos" - originally (from about year 1400) it was roasted meats seasoned to taste sour, but eventually the dish evolved to contain mainly sourkraut and some meats - the biggest national staple to this day - there's probably nothing more Polish than "bigos".
Ogórkowa differs from family to family, so no surprise that ours is a lot different. But, to be honest, this looks tastier than the default version.
And, like others have mentioned, in Poland for soups we use celery root, not the stalks. That's why the recipe wanted you to grate it.
"Up to you if you want to remove your inedible spices or leave them in like an Indian mom" 🤣This sounds great, I love pickles, I'll definitely be trying it!
I'm glad to see a recipe for my second favorite soup. This recipe is much thicker than the one we eat here in Poland. It's nice to see how this soup has changed through the efforts of Polish immigrants. But my absolute favorite soup is żurek, which is a sourdough soup with a hard-boiled egg, potatoes, and polish white kiełbasa.
Yaaaaaaaas, and zurek season is right around the corner. Along with barszcz.
Gotta love Adam for making recipes from different cuisines
Finally a Polish dish! Been waiting for it for years. It's really nice to see Polish food represented in a proper way other than jokes. I love your videos and it brings me so much joy seeing a part of my culture there!
If you like zupa ogórkowa (pickle soup) you should definitely try a soup called "żurek" (also called "żur"), it's even better
I've been following the Polish Your Kitchen" channel for a bit...Anna's recipe for stuffed cabbage rolls is awesome! Flavored with bay leaves, peppercorns, and allspice berries, the sauce is so unexpected and delicious to someone stuck in an Italian seasoning rut. The Pickle Soup recipe has been sitting in my pile of wanna-tries for months so thanks for the encouragement!
Now I'm hungry for some small pigeons, ha (that's the polish name for those cabbage rolls, no idea why). I can definitely recommend the pickle soup, and if you like more fresh soups I'd recommend trying how it tastes without the sour cream first! For a polish only version only add sour cream, no flour- it won't thicken but will change the taste. Of course don't boil the cream
PS I'll disagree with Adam and say you ought to use lactofermented cucumbers, the acid taste is totally different and I am unsure if I'd like the taste of vinegar in my soup..
agreed -- Anna is awesome
If you're at polish sour soups, you definitely need to try żurek. It's a soup made on the base of fermented rye slurry.
This is great! As a pickle lover and soup lover, this is like the perfect crossover.
Let soup season begin!
Dziękujemy ci Adam chętnie zobaczymy więcej polskich przepisów na twoim kanale pozdrowienia z Polski
I flipping love Adam’s mad respect for Detroit. We love you right back!
Hey Adam, Polish fan since 2018 here!
I can confirm our very own ogórkowa (pickle soup) is on a weekly roster in almost every Polish household. The taste of lacto fermented pickles (or kiszeniaki as we call it) is a taste of home. This video brought some treasured childhood memories, thank you!
Would be awesome to see your takes on other polish recipies in the future. Our kitchen is pretty unique in flavors, lots of sourness from pickled vegetables and wholesome, hearty meals perfect for autumn and winter. I'm curious what other recipe you'd choose. As always awesome video, Polscy fani pozdrawiają!
Would love the idea of a pickle recipes series!
Like Korean kimchi jjigae,
or Czech braised sauerkraut zelí,
or a Northeastern Chinese (dongbei) pickled napa cabbage (suancai) stew
[Funny Story: when we couldn't find Northern Chinese Suancai (because the Southern Chinese style is a completely different thing), my family would just substitute sauerkraut!]
Poland also has a sauerkraut soup, two actually! Kwaśnica and Kapuśniak, where Kapuśniak is made with sauerkraut, and Kwaśnica with just sauerkraut water. I wonder whether it's the same as the Czech one, since we're close neighbours.
Polish mountain
Very happy to see you do a recipe from my country!
Yeah we never use celery stalks for a soup base - only celery root. Otherwise, nice work. I find it interesting you added sour cream and flour and how thick the soup became. Generally we "whiten" a lot of our soups with just sour cream, and maybe the cream is different in america, but it doesnt curdle at all, no need for flour.. I'd also recomment you look into polish sorrel soup, another delicious sour dish.
Cant describe how happy I am to see you cover our cuisine! Ive never seen this thickened with flour before, but I'll certainly try it next time i have some. Would love to see you cook something else of ours, maybe like a bigos stew or even moreso Żurek, which is basically sourdough soup.
In my home my mother always instead of potatoes used rice, raw - cooked in soup. It thickens soup in way more pleasant way than added flour and also coresponds well with grated vegetables, I highly recommend it for you to try. Best regards, its great to see recipe straight from my country on your channel!
We've been it eating it both ways at my house - potatoes or rice - and I confirm that both are genius!
O kurde, Ogórkowa! Love to see Polish, and Central/Eastern European recipes in general. There are a ton of fantastic but little known dishes there!
So many good memories with this. My grandma would make a big pot of it every couple of weeks in fall bc they had a whole oak barel of pickles from their garden and it was one way to use them and all the other pantry staples like the 200 pounds of potatoes they kept in the cellar.
I was never the biggest fan of Ogórkowa in particular- always more of a Kapuśniak kid- but it was always good especially when grandma made it.
The weather has been all over the place in the recent days and I feel like I needed something warm and cozy and Ogórkowa looks like just that!
Since my polish girlfriend made this soup for me I have loved it. Great to see you make this amazing dish :)
This looks absolutely delish. Pickle soup? Sign me up.
Growing up on the border of Detroit, we made plenty of trips to Hamtramck for polish meals. Always wanted to make this myself as it's one of the few ways I like pickles. Thanks for the recipe!
My SO loves pickles and they need more salt in their diet so this was perfect! I can't wait to surprise them with this!
Damn Adam, you made me so happy with a polish recipe. Since a regular polish dinner starts with a soup and goes onto an entree Poland really does have a lot of great soups. Especially for you, since you like acidic flavors, we have many soups which are based on lacto fermented products. Like our red borscht is based on fermented beets, you have żurek which is based on soured rye flour but also, white borscht which is like żurek but made with wheat instead of rye. There is kapuśniak/kwaśnica made from cabbage or cabbage and sauerkraut. But there is a soup which is not very popular but it's tradtional in my family for christmas which is kwasówka and that's pretty much mushroom broth with sauerkraut brine (no solid cabbage! only solids are barley grains).
I could go on about them soups i just love them so much
Care for sharing a recipe for kwasówka with us?
@@erzsebetkovacs2527
Sure!
So, you would need the juice from sauerkraut. In Poland, you can buy it solo (good for health but a great hangover cure). Otherwise I would squeeze out the juice from a package of saurkreaut (and you would need to use that cabbage soon, it goes bad quick when it's dry). You could also add the cabbage to the soup of course but the soup is made for christmas eve usually and the cabbage would be used for other dishes like pierogi with sour cabbage and mushrooms. The proportions are 3 of broth to 1 of juice but you can water it down if it gets too sour. Since its a christmas eve soup, it's not supposed to have meat but you can use a meat broth if you would like.
The recipe goes:
In a soup pot, bring 2 litres of water (or broth) to a boil with some dried mushrooms, carrot and a parsnip (for 2 cups of sauerkraut juice). When the mushrooms and the vegetables turn soft, take them out and the saurerkraut juice by little and taste for desired acidity (you can add more later as well). Add salt, pepper and 300g of buckwheat groats and simmer the soup for about 30 minutes, untill the groats are soft.
You can also add cream with flour like in Adams video to make the soup richer. My recipe is for a more frugal version that's served on christmas eve. Otherwise we would probably add pork meat on a bone to the broth.
Sounds like a great idea, I add a teaspoon of pickled red cabbage to spicy Korean ramen noodles, and it is amazing how much difference it makes.
Hey Adam, if you think sour soups are awesome then you might want to consider making Sinigang. It's a dish from here in The Philippines and it's a soup made sour by tamarind or sometimes even unripe sour mangoes. I hope you find it good and interesting.
Looks delicious, I can't wait to try it!
One pedantic note, though: Yukon gold potatoes are Canadian! 🍁
This would usually be cooked with fermented cucumbers, not brined pickles, so you nailed it. Yours look however very lightly fermented, but maybe thats just the lighting. I like it with rice as well as with potatoes, but it is also my go to diet meal! Just pick the meat from broth wings and its still super satisfying. Na zdrowie Adaś!
I would say that he used something closer to małosolne (hence the brine). I'm honestly surprised that he was able to get them.
@@MrDiabel123 yeah the container looks very sim ilar to the ones we get ours in, though thesde are definitely lightly brined, theyre still real white
Yep, half-sours is all they had at the store for real brine-fermented pickles. You generally need a city with a great Jewish deli to get the real thing over here.
@@araguseaI know it is kind of hassle but the difference lies in time of fermentation. If you give them like a week or two they become the final product. The stage you used are mostly eaten as side snack for bbq and other fried meat dishes
I absolutely love pickles, especially truly fermented ones. Not just European style but kimchi or Chinese pickles or whatever. This sounds amazing and I’ll have to try it soon!
I make a goulash soup that uses pickles, sauerkraut, and Polish pickled vegetables cooked in a stock made from beef, pork, and sausage. Sooo good! This is how old Europeans cook in the winter, using what they preserved from summer. I 100% agree that pickles and pickled vegetables make fantastic soup!
ugn no pickles cooked into goulash please. that should only have potatoes, carrots and cubed pork or beef
@@jljljl1820 your loss
@@jljljl1820also, I wasn't talking about goulash; this is a goulash soup
@@KiaGreenEyes goulash is a soup thats made with potatoes, carrots and beef or pork
Yukon Golds are indeed the perfect potato. They have great flavor, great texture, and my grandpa grew them for most of his life.
This was my favorite soup when I was a kid, and I still love it to this day. This soup is one of those dishes that everyone makes differently. Every household has its own version. My mom makes it way less thick, and I think she adds more pickles - it is usually really sour. Some people make it almost sweet, and that's okay, but for me, it has to be quite tangy.
One note - pickles are always fermented; I've never seen anyone in Poland make it with cucumbers pickled in vinegar. But maybe it's a regional variation? It may be worth trying someday.
It's more that pickles in vinegar are by far the most common type on American grocery store shelves.
@@Default78334I don't think even Polish McDonald's uses vinegar pickled cucumbers on their burgers. Many manufacturers will ferment the pickles in brine until they reach the desired acidity and saltines and then transfer them to a brine to stop the lactic fermentation. It supposedly extends shelf life. Most people in Poland either brine their own, get them from friends or family or buy them from farmer/greengrocer/ shady&friendly-lady-with-a-shabby-stand-on-some-market-who-nevertheless-has-the-best-stuff-and-transfers-them-directly-from-the-barrel-into-the-jar-you-brought-with-you-and-pours-some-pickle-juice-so-they-don't-spoil
A place near me in St. Louis serves this, it's amazing.
Flour addition seems like a Polish-American invention, usually it's just sour cream, but I definitely have to try this version :)
I can testify it certainly isn't unheard of back in poland, in all kinds of soup, e.g. mushroom soup
Maybe it's a regional thing?
@@MaximusChivuseh, its usually thickened with just cream, no flour, i think this version was born purely because of economical reasons - immigrants were poor so they used what was cheap. and its fine if people like this version! i generally dislike flour in soup, much rather thicken soups with more veggies/more onion at the start, but i get the appeal of eating things you remember from childhood, even when they are cheaper and technically use worse ingredients
@@tranzystorekk might be a household- to-household difference, we've never thickened soups with flour in mine- it would turn thick! Flour is for thickening sauces, śmietana is for soups
Here is Wielkopolska (Great Poland) its very common to add sour cream to soups, not only to cucumber one, but also to borsch, ,,krupnik" (which is soup with buckwheat groats) and the whole process is even called ,,zabielanie" (which may be loosely translated to english as whitening).
Hell yeah! Ogórkowa! It looks great but if you go to Poland, it looks completely different, more clear.
As a kid I loved this soup so much when my mom would make it that I'd try to recreate it for her. Granted my version was just a pickle in a bowl of water but i think it was the thought that counted.
I just went on a polish food and language rabbit hole and this was absolutely the perfect video to end the night. Checks all the boxes. I'm polish, I love soups, I love pickles, I love polish. Thanks for being such a fun cooking UA-camr.
“American Yukon Gold Potato”. I suppose North American, but definitely Canadian! Certainly nothing to knock the soup pot over fighting about though. Thanks for another great video Adam and keep your eye on the vinegar leg!
This was such perfect timing: needed dinner and listened to the video on the way to the store. My wife is a huge fan of pickle soup and we haven’t found any in Louisville. Was delicious paired with a good crusty bread…especially on a cooler rainy evening.
Sometimes you see food online and you can immediately get a sense of how good it is to eat.
GODS that looks hearty, I feel like after a bowl of it I could run a marathon then fight a bear.
Yeah that soup just looks like it'd keep a man full for the entire day haha. Can't imagine how filling the butter fried version is!
I love this soup grew up on it. My aunt told me to pan fry the pickles in butter before putting them in soup. It gives it more flavor.
As my mome taught me: grated pickles should by butter fried. I never heard of flower or starch being added but if it work for you, why not. Vinegar pickles will not work (or rather you will make a different dish). The celery should be a root (the green part is not really used in Polish cuisine). It tastes a lot different. I would actually love to try your version. It looks very good. Smacznego i na zdrowie!
and its so good for intestines. I love this soup. You should try other polish grandmas soups. or meals. I love them.
Whaaaaat?! ♥ That's amazing. It's very close to what I normally cook at home for my family here in Poland. The only difference is that I don't mix flour with cream and I only use sour cream as I prefer my soups more runny and "brothy". I also use allspice instead of juniper berries.
I really like how acid prevents overcooking of the potatoes so they can be really al dente 🙂
I rarely thicken my pickle soup (and never with flour) so it also makes for one of the best cold soups!
I am not a pickle fan at all, but don't mind them in this soup. This version is a bit different than the one my mom used to make, but I think I'll try it sometime, as it seems a bit easier to control the amount of pickle-iness than Mom's version, plus has more other vegetables. No chopped pickles in my bowl, thanks!
Weirdly I just made a version of this yesterday that turned out fantastic. I didn't chop my pickles, just left them as rounds. I recommend garnishing this with peanuts as they go surprisingly well with the pickle flavor (also add beans)
I’m curious how many times Adam can claim something as the best cold weather dish
"I can't imagine a better cold-weather dish" ≠ "This is the best cold-weather dish."
@aragusea you're my go to channel for cooking in the winter. You are right every single time.
@@araguseaThis was enough of a niggle for you to respond lmao
@@aragusea Dude is so insecure he felt the need to reply to that. Good god dude, get it together you're a wreck.
It feels so nice to see a less popular polish dish get out there. As a polish viewer i absolutely loved this video. Really brings me back to my childhood grandma cooking :)
one cool thing you'll find about polish recipes is that there is no single traditional way of doing something and that every household has their own methods, shouldn't expect a wave of angry poles trying to tell you you are somehow wrong in what you're trying to accomplish
The Yukon Gold is actually a Canadian potato, developed in Guelph Ontario, by Garnet Johnston and the University of Guelph.
As a pole, I approve of this video
Man that’s pretty metal lol
Polish viewer here - my mom actually does not use sour cream + flour thickener, she just stirs in some sour cream in the end. So the resulting soup is way thinner - this is what I was always eating, I was actually surprised your soup is as thick as creamy mushroom soup you made some time ago.
I'm really pleased that you made this recipe and I'm hoping you will visit some more recipes of Polish cuisine :)
He got some weird recipe that uses the flour, notice how he uses the wrong part of celery, too
It could be some other influence, e.g. sour cream and flour is very common in Hungary (it's called habarás). And the celery thing is a language difference as we mean celery root as the default.
FINALLY POLISH ZUPA OGÓRKOWA IS HERE ( i really really love it )
This is one of my all time favorite soups. Love Polish food.
I'm Czech and not knowing much about Polish cuisine (and culture, to be honest) is one of my long-term regrets. Wasn't expecting to learn more from an American UA-camr but I certainly don't mind it!
From what I've seen, our cuisines in general are pretty similar
@@TheTytan007 Yeah, I think so too but don't really have that much to back it up. Pickle soup is certainly a new thing for me, though the addition of marjoram was very much familiar.
I think the cuisines are pretty similar, at least with the Southern Poland. Except for the lack of knedliki and less popularity of smazeny syr (which I enjoy each time I'm in Czechia) in Poland. Poles in general rather appreciate Czech food, probably because it is different just enough to be intersting without being strange. I love cesnakova polevka (although I have no idea how typical it is, I visited Czechia several times but except for two times it was always Vizovice, maybe it was just typical for this region or even the town).
Uwielbiam smazeny syr ❤
@@JudyCZI have a mixed Slavic ancestry, Czech, Slovakian, Polish, Ukrainan and maybe some Russian. My only Canadian born grandparent had parents from Czechoslovakia. Her husband, who was my maternal grandfather, was Polish, and from Poland. My maternal grandmother never made pierogies. She did make other Slavic dishes. My other two grandparents were from Galicia, by the Polish and Ukrainan border. My paternal grandmother was half Polish and half Ukrainan. She did make pierogies, and taught me how to make them, when I was a child. She also made borscht, but I wasn't taught how to make it.
One of my favorite soups that also gives me looms when I mention it. My family's recipe calls for a quick blitz of the soup to help break down the potatoes. This is what helps brings a thickness to our soup! Been a hot sec since ive made this, but now ill probably make a batch this weekend!
Ogórkowa!
I’m Polish Canadian, and last summer, my uncle bought a tub (about the same size as the container of pickles in the video) of pickle soup as we ventured to my grandparents’ house! I ended up enjoying the soup as I caught covid while I was there, but I’ve been thinking about the soup for over a year. Gonna ask my family if I can make it while it’s still chilly out
This is almost exactly as Russian rassolinik. One of my favourite soups. I would add sour cream just to the plate though. A common version is using pearl barley instead of (or in addition to) potatoes.
Greetings from Poland!! This is lovely, looks delicious! I thicken mine with the starch from overcooked potatoes and of course I add sour cream too, but I've definitely heard of people adding flour like you do. I also just add water, not chicken stock, but other people do. Each recipe is indeed different, and I honestly don't ever remember eating a pickle soup that I didn't like, they were all delicious. Cheers!
One small tip regarding sour cream and flour thickening mixture: mix a cup of water (maybe a little less than a cup), 2 tablespoons of flour and 2 tablespoons of sour cream. Mix it really well and add a bit of hot soup to fortify it, so it doesn't curdle. It's certainly lighter than using a whole package of sour cream and personally I like the lighter texture. Also great vid! I wasn't expecting to see this one particular soup here ;)
When Chicago weather drops this is the soup I make. This starts the soup season for me. I used to make it on bacon and polish sausage but the chicken stock is a better idea at the moment since I have freezer full of drumsticks. Great recipe. Thank you!
Don't be fooled, Rosetta Stone is one of the worst language learning platforms out there
I’m polish and from Detroit and there is nothing more comforting and delicious than this soup. Oh and the dill is NOT optional, it’s mandatory.
As a Pole, I found some things surprising about the recipe you used here - the pickle soup my family makes is made from chicken broth, never pork, I don't recall marjoram being added in either, but the grated pickles, carrots, the onion, the potato, bay leaves and horseradish - all are spot on!
Also most commonly the version I'm most familiar with doesn't include sour cream or flour - that way the soup is thinner and feels lighter. The dill is also a great addition - we also have a dill soup, not sure if other countries make it, but it's *delicious.*
Either way, glad to see you give it a shot and enjoy it as much as I do, it's in my top 3 of best soups, alongside dill soup and ol' reliable chicken broth. Greetings from Warsaw!
Also side note, hearing your reaction to Polish was hilarious, I bet we'd have a lot more funny words for you to try saying. It's almost like a tradition at this point :p
Sour cream is added at the end, for taste, not to thicken it up - he got some weird disgusting american recipe which explains his weird choices. He also uses the wrong part of celery lol
That's the beauty of "ethnic" cuisine - for any dish there as many recipes as there are families where this dish is cooked, and each and every one of them is authentic and valid.
I'm Polish and have been eating pickle soup my whole life. You did it justice, thank you! At our house it's less thick, and I'll also add that I think the dill garnish is crucial
As Ukrainian, I love that you started this series of international food from Slavic cousine! 🇵🇱
I'm hoping, some Ukrainian 🇺🇦 food is coming soon. Borscht, Varenyky, Syrnyky, Chicken Kyiv, Shpundra, and a lot of other dishes.
Google Klopotenko, he's a famous Ukrainian chef.
By the way, your Żurek (that's Żurek, right?) is awesome!
Chicken Kiev))
I think it's my favourite soup. Nice my mom visits this week ... guess what soup we gonna eat :P.
Never seen chopped onion in this soup. Also quite rarely diced celery. Usually I do not use flour to thicken.
Pickles are usually precooked for quite a long time separately to soften.
"I don't burn as many calories as a Polish farmer" and there you have the problem of traditional Polish cuisine in a mdoern age :D It's delicious, simple food, but it's definitely meant to help you work hard, regardless of the season, so loaded with calories. I'm sure this is probably true of most Slavic food.
Winters were absurdly harsh in Poland for most of history too, you could walk to Sweden because the ice on the Baltic sea was so thick
I legit grew up on this and still eat it to this day. Glad it's getting a positive highlight 😋
POLAND SUPREMACY RAAAHHHHH
AAARRGH SHUT UP
GRAAAAAAAAAAAHHHHHHHHHHHH🇵🇱🇵🇱🇵🇱🇵🇱🇵🇱
🇵🇱🇵🇱🇵🇱🇵🇱🇵🇱🇵🇱🇵🇱
literally ,cant belive this. One on my favourite cooking yt chef make my childhood memories soup. Adam thank you for that , greetings from Poland
You can use the leftover sour cream and flour thickener for other Central European classics, such as sour cherry soup. Boil fresh sour cherries with some water, sugar, cinnamon, cloves, or use sour cherry compote, make it a bit more sour with lemon juice and/or lemon slices, then thicken it with said mix. It is a classic summer soup, but it's important that the cherries should remain whole, not crushed.
a few weeks ago i started adding dill pickles to my soup when i order it for delivery and love it. i thought i was a genius, but now i see its another thing thats been done before
For Christmas every year my family makes a Slovak mushroom soup. We used the juice from two cans of sauerkraut, a ton of dice mushrooms, chopped kielbasa and a whole onion. It just simmers the whole day we add water to to bring down the sourness of it. Very earthy and umami tasting
0:35 I always make my stock from wings! It works out great bc I eat lots of them
Love it! My mom used to make it with rice and meatballs! Very not-Polish but still tasty and filling.
I made this tonight and it was good. I used pork bones for the stock.
Wooooo!!!! I don't know if my previous comment resulted in you creating this video, but I'm really excited! You did a great job with the recipe.
I LOVE pickles. This sounds amazing! Never heard of it, so looking forward to trying soon. I also hadn't heard of the flour/sour cream trick before. Neat!
I'm really glad to see something that is outside the somewhat stereotypical Polish zeitgeist of pierogi, kiełbasa, and bigos. Having family from Silesia (a region in the South of Poland that speaks a different ethnolect and some cultural values and nexii to Polish altogether) my mum would often make this on Fridays, which traditionally is a "mini-Lent" of sorts where you don't eat meat (except for fish). I usually had this based on a dried veggie + flavoring mix called Vegeta (which to my knowledge is prevalent across Eastern Europe ) and/or a mix of "włoszczyzna" (celery root, carrot, parsnip, leek, parsley) - which has strong links to mirepoix and soffrito and literally means "coming from Italy" or "of Italy" in adjectival form. It would make for a good Friday dinner (in Silesia many worked in the mines, and I believe that this inferred the more calorie-bound meals that are present in Silesian cuisine).
I'm surprised at the lack of hard-boiled eggs as this has been a strict (to my part of family at least) ingredient. Really cuts through the sourness of the soup. Croutons work great with this soup as well, especially once you let them soak in it for a while! We would add some pickle water to the soup as well; take some of the sour cream into a bowl or teacup and mix it in with some of the soup water so that the milk proteins don't solidify. It might be a Silesian thing though. You can always balance the sourness with sugar!
Marjoram is one of the mainstays of Polish cuisine; in the modern times it's often supplanted by herbes de Provence and fresh/dried parsley. You will find it in lots of Polish recipes! By the way there usually is much more dill being put into the soup directly :D Polish - and by extension Eastern European cuisine - is more diverse than one might think, mixing many influences and organically local recipes together. Some of those tastes may sound very odd to some, but you could say the same vice versa had you shown them some cuisines totally outside
If I could suggest some Polish - or Eastern European - recipes a Pole would deem necessary of experiencing, those would be:
- "krupnik", a groat soup based on cuts of meat which has (subjectively) an oddly different taste to conventional broth-based soups;
- a special kind of leek salad with apple - my family used to call it "surówka z pora" and it is to this date my #1 salad of all time - perhaps due to its rarity on our tables (leeks are expensive especialy when you have lots of people at your household)
- "gołąbki" (meat and rice-stuffed cabbage in tomato sauce, somewhat reminiscent of dolmas);
the ubiquitous pea soup - especially if it's done "military-style"; that is, chunks of bacon, overcooked, soft, broken down peas, and big pieces of carrot & parsnip (an endpoint of many hikers' journeys through the Polish mountains, where many would seek respite in a refuge high in the mountains);
- and ogórki małosolne (dill pickles that have been fermenting for maybe a day or two; these have a truly sublime flavor).
A couple of folks here suggested "żurek" - a soured rye soup - however my family also has "light żurek" which is made from kefir, served with roast potatoes, bacon, onion and Frankfurter sausage. It is native for just a small area of Silesia, but is a truly unique soup that not many have tasted. Poles also tend to eat their french toast on the savory side, with spices, cheese and ketchup. And we take the leftover Sunday chicken soup to make tomato soup on Monday using tomato paste. :D
All that aside, really glad you stumbled upon such a non-standard Polish recipe. I'm going to show it to my mum tomorrow and see what she agrees with ;D. Homely cuisine from places around the world is what we need more in culinary UA-cam. Zdrówko, Adam!