NYT Cooking: Sour flavors are common in Polish cooking, as with the subtle tang of white borscht and red borscht and with the vinegary sauerkraut found in dishes like bigos. Ogórkowa zupa fits perfectly into that tradition. There are as many variations as there are Polish cooks, but the key component — sour dill pickles — is always present. Here, the pickles are grated and gently cooked with garlic and bay lea
