Authentic Polish Pickle Soup (Zupa Orgorkowa)

Ingredients

• 2 chicken leg quarters, skin removed
• 5 cups water, or as needed to cover
• 1/2 small head green cabbage, chopped
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 onion, sliced
• 2 bay leaves
• 3 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 pinch ground thyme
• 1 pinch dried marjoram
• Salt and ground black pepper to taste
• 4 small dill pickles, thinly sliced
• 1 tablespoon all-purpose flour
• 1/4 cup sour cream

Directions

Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.

Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.

Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.