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Najlepsza Zupa Ogorkowa (Polish Pickled Cucumber Soup)

"This is a mixed vegetable soup which gets a lovely sour zing from grated cucumber pickles. Try it with dark rye bread."
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1 h 55 m servings 258 cals
Original recipe yields 4 servings

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  1. Place grated pickles in a small pot. Add 1/4 cup water. Simmer until soft, about 20 minutes.
  2. Combine celery, carrots, ham bone, onion, leek, parsley, and allspice in a large saucepan. Cover with water. Bring to a boil; reduce heat and simmer until flavors combine, about 40 minutes. Stir in potatoes and garlic; cook until potatoes are soft, about 15 minutes. Remove ham bone.
  3. Stir grated pickles and cooking liquid into the saucepan. Season soup with marjoram, salt, and pepper.
  4. Mix heavy cream and flour together in a small bowl until smooth. Stir into the soup.

Nutrition Facts

Per Serving: 258 calories; 3.8 g fat; 52.5 g carbohydrates; 7.1 g protein; 10 mg cholesterol; 3025 mg sodium. Full nutrition

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I used cubed ham instead of ham bone to save some time and it worked. This was good, I expected the pickle to overpower but it did not and it was DELISH!