Friday 4 March 2016

Cucumbers in brine soup - Zupa Ogórkowa

vegan, gluten free
This is a popular Polish soup.

500g brine pickled (not vinegar pickled) cucumbers, finely grated
2 baking potatoes, peeled and cut into small pieces
2 cloves garlic, finely chopped
1 tablespoon finely grated horseradishes
1L vegetable stock
1 teaspoon thyme
1 teaspoon marjoram
2 teaspoons fenugreek
olive oil
1 bunch fresh dill, chopped
Salt and pepper for taste

Peel the potatoes, cut them into small pieces. Put some olive oil on a frying pan and fry the garlic and potato. When the garlic begins to brown, add the herbs and fry on a low heat for about 5 minutes.
In the meantime wash then grate the cucumbers using the side with the largest holes, so end up with strips of cucumber. Add these to the garlic and potato. After a few minutes add the stock in to your mixture.
Cook everything on a low heat until potatoes are soft and edible. Sprinkle fresh dill on top and season with salt and black pepper.

recipe inspired by:
Marta Dymek
2014 by Dwie Siostry

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