Polish beetroot soup

An unusual recipe for Polish pickle soup or zupa ogórkowa is polish beetroot soup the women of Gwizdaly village in the Mazowsze region of Poland. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

Gwizdały literally means “whistled,” and, indeed, the small town boasts a whistle museum with specimens from all over the world. Here is another version of Polish pickle soup. The soup is made with pickled baby cucumbers, what we call just plain pickles, in a chicken broth base with carrots, potatoes, parsnips, and sour cream and is the winter counterpart to summer’s cold cucumber soup. In Poland and other parts of Eastern Europe, before refrigeration, pickling was a common way of preserving fruits, vegetables, meats, and eggs, so pickled food shows up in a seemingly endless number of recipes. Some versions of pickle soup use a tomato or ketchup base, but this more widely known variation is creamed.

Add pickles and any accumulated juices, and combine well. Temper the sour cream in a small heatproof bowl by adding a few ladles of hot soup and whisking constantly. Transfer the tempered sour cream back to the soup, and heat through until starting to simmer but do not boil or the sour cream will break. Serve hot in heated bowls with chopped fresh dill and slices of rye bread with caraway seeds.

I don’t like this at all. There are also varieties including apples, lingonberry, cranberry and oranges. Eastern and Central European cuisines Jewish communities is ancient, and is first attested in writing from the 12th century. For the plant species and its numerous varieties, see Beta vulgaris. The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop.