One of the most popular soups in polish cuisine. Pickled gherkins that give a tart flavour.
- 50 dkg of ribs (or different meat with bone)
- 50 dkg pickled sour gherkins
- 2 carrots
- 1 parsley root
- 1/4 of celeriac
- 4 potatoes
- 1 onion
- 1 bay leaf
- 3 grains of all spice
- 4 tbsp of single cream
- 5 dkg of butter
- Salt
- Pepper
- Dill
Cut the meat into smaller pieces. Peel the vegetables, then wash them and then cut into desired shapes (preferably cubes). Cut the potatoes into bigger squares, other veg into smaller pieces. Drain the water from the gherkins into a separate container (it will be used to season the soup). Grate gherkins into strips and finally chop the dill.
Turn on programme Saute and add butter to the pot. Fry the onion until soft, add gherkins and fry for another couple of minutes. Turn off programme Saute. Add meat, vegetables, 1 tbsp of dill, bay leaf, all spice and tsp of salt (be careful, gherkins are already salty) to the pot.
Add water to the pot at about 2 cm above the level of veg. Mix together.
Close the lid, move the valve into sealing position and programme Soup for 20 min. After the programme finishes leave for another 10-15 min (NPR). After that, remove the remaining pressure and open the lid. If it is needed, remove the froth from the top. Taste to see if your soup is sour enough, if not add some gherkin water. Boil everything by using programme Saute. If it is too sour, add more water. In a separate bowl add a couple of spoons of hot soup to your cream and mix together, repeat the step a few times so your cream will not curdle.
Add the mixture to the pot and add the dill. Mix together and serve. This will taste best with sourdough bread.
