Zupa Ogorkowa (Dill Pickle Soup)

ElleFirebrand's Note:

This is from the book "Polish Cooking" by Marianna Olszewska Heberle. She decribes it as "A favorite of pregnant Polish women..." I thought it definitely sounded interesting and unusual. Posted for ZWT 4 - Eastern Europe.

• Total Time: 2 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 2 ½ quarts water
• 2 ½ lbs pork spareribs
• 2 medium carrots , sliced
• 2 stalks celery , diced
• 2 bay leaves
• 10 peppercorns
• ½ teaspoon salt
• 3 medium potatoes , peeled, quartered and sliced
• 2 tablespoons butter or 2 tablespoons margarine
• 4 medium dill pickles , peeled and grated
• 1 tablespoon all-purpose flour
• ½ cup sour cream
• pickle juice (optional)

Directions:

1. Place water and spareribs in a large saucepan. Bring to a boil over medium-high heat. Skim foam from surface until surface is clear. Cook, uncovered for 10 minutes.
2. Add carrots, celery, bay leaf, peppercorns and salt. Reduce heat to medium-low. Cook uncovered for 1 hour, or until meat is tender. Remove meat and bones. Reserve for another use.
3. Add potatoes. Cook 20 minutes or until tender.
4. Melt butter in a small saucepan. Add pickles and saute until tender, about 8 to 10 minutes. Add to soup. Bring to a boil. Simmer, uncovered, over low heat for 45 minutes.
5. Remove bay leaf and discard. In a small bowl, combine sour cream and flour until smooth. Stir 1 cup of broth into sour cream. Add mixture to soup . Simmer 5 minutes, but do not boil.
6. Serve hot. If soup is not sour enough, add dill pickle juice to taste.