Description
Indulge in the creamy goodness of this Polish classic, Creamy Dill Pickle Soup (Zupa Ogórkowa), featuring tangy dill pickles, hearty potatoes, and a touch of sour cream. This comforting soup is brimming with flavor and sure to warm you up on chilly days.
Ingredients
Scale
Main Soup Ingredients:
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 medium russet potatoes, peeled and diced
- 1 cup grated dill pickles (about 3–4 pickles)
- 4 cups vegetable or chicken broth
- 1/2 cup pickle juice (from the jar)
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh dill
- Salt to taste
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds.
- Cook Potatoes: Add the diced potatoes, broth, grated pickles, pickle juice, thyme, bay leaf, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are tender.
- Thicken Soup: Whisk sour cream with flour in a small bowl until smooth. Temper the mixture by adding hot soup, then stir it into the pot. Simmer gently for 3–5 minutes until slightly thickened.
- Finish and Serve: Remove the bay leaf, stir in fresh dill, adjust seasoning, and serve hot garnished with extra dill or sour cream.
Notes
- Use full-sour or fermented pickles for a more traditional flavor.
- For a vegetarian version, use vegetable broth and skip meat-based garnishes.
- Delicious with crusty rye bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 890mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
