Authentic Polish Pickle Soup (Zupa Orgorkowa)

Ingredients

• chicken leg quart ers, skin removed
• cup swater, or as needed to cover
• 1/2 small head green cabbage, chopped
• carrots, peeled and slice d
• stalk scelery, slice d
• onion, slice d
• tablespoon schopped fresh parsley
• bay leaves
• clove garlic, minced
• pinch ground thyme
• pinch dried marjoram
• salt and ground black pepper to taste
• small dill pickles, thinly slice d
• 1/4 cup sour cream
• tablespoon all-purpose flour

Instructions

1. Place chicken leg quarters in a large pot; cover with water. Add cabbage, carrots, celery, onion, parsley, bay leaves, garlic, thyme, marjoram, salt, and black pepper.
2. Cover pot; bring to a simmer over medium heat. Cook about 1 hour; transfer 1 cup soup broth to a saucepan. Add pickles to broth in saucepan; simmer over medium low heat for about 15 minutes. Pour pickle broth into soup in pot.
3. Combine sour cream and flour in a bowl; stir into soup. Bring to a boil until thickened, about 5 minutes. Serve immediately.

Tips

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.