Pickle in Polish

Very tasty and satisfying Polish pickle! A pickle is prepared in chicken broth with the addition of sour cream dressing. Although the soup is prepared without cereal, it turns out to be quite thick and rich, with a delicate creamy taste and pleasant sourness. Another interesting feature is that grated pickled cucumbers and fried vegetables are added at the very end of cooking, so the cucumbers do not lose their taste and remain slightly crispy – this is very tasty!

Summary

Ingredients

• Potatoes – 500 g
• Pickled or pickled cucumbers – 230 g
• Cucumber pickle or marinade – 150 ml
• Sour cream – 100 g
• Onions – 120 g
• Carrots – 150 g
• Flour – 25 g
• Salt to taste
• Sugar – 6 g (1 teaspoon with a small slide)
• Ground pepper (a mixture of peppers) – to taste
• Vegetable oil – 15-30 ml (1-2 tablespoons)
• Green onions – 10-15 g

For broth:

• Chicken (any part) – 350 g
• Bay leaf – 1 pc.
• Water – 1.6 l

Instructions

1. Pour 1.6 liters of water into any part of the chicken in a saucepan, add bay leaves.
2. Bring the water to a boil, remove the foam and cook the broth over low heat for 40-60 minutes.
   After that, take out the chicken (it can be used to prepare other dishes or separate the chicken from the bone and add to the pickle at the end of cooking). Strain the broth. We need 1.5 liters of chicken stock – put it back on the fire. We pour 150 ml of broth for sour cream dressing into a separate container in advance.
3. Peel the potatoes and cut them into small cubes.
4. Dip the potatoes into the boiling broth. Cook the potatoes for 15-20 minutes, until tender.
5. Peel the onions and carrots. Cut the onion into cubes, grate the carrots on a coarse grater.
6. Heat vegetable oil in a frying pan and fry the onion for about 5 minutes, until transparent.
7. Then add sugar to the onion, mix.
8. Put the carrots in the pan with the onions.
9. Fry for another 5-7 minutes, until soft and light golden brown.
10. Grate cucumbers on a coarse grater.
11. Combine sour cream with flour.
12. Mix with a whisk until smooth.
13. Then pour in the cooled broth (150 ml) and mix again – the dressing is ready.
14. Add the fried onions with carrots to the pan.
15. Grated cucumbers are also added to the pan.
16. Pour cucumber pickle into a saucepan.
17. While stirring, pour in the sour cream dressing. With constant stirring, bring the pickle to a boil and cook over low heat for 2-3 minutes. Taste and add salt.
18. Turn off the heat, pour a mixture of peppers into the pickle.
19. Cover the pan with a lid and leave the pickle infused for 10 minutes.
20. Pour the ready-made pickle in Polish into portions and serve, sprinkle with chopped green onions.

Enjoy your meal!