Description
Dill Pickle Soup, known as Polish Zuppa Ogórkowa, is a comforting and tangy traditional Polish soup made with dill pickles, potatoes, vegetables, and a creamy sour cream base. This hearty and flavorful soup balances the briny zest of pickles with fresh dill and tender potatoes, making it a perfect dish for chilly days or when craving a unique and savory flavor experience.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely minced
- 1 large carrot, grated on large holes of box grater
- 1 cup dill pickles, cut in half lengthwise and then thinly sliced
- 5 cups vegetable broth or chicken broth
- 3 medium potatoes, peeled and cubed
Cream Mixture
- 4 ½ tablespoons sour cream
- 1 ½ tablespoons flour
- 4-5 tablespoons pickle juice
Seasonings and Garnish
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons fresh dill, chopped
Instructions
- Prepare the Cream Mixture: In a medium bowl, whisk together the sour cream, flour, and 3 tablespoons of dill pickle juice until the mixture becomes quite liquid, resembling buttermilk. This prevents lumps when added to the soup. Add extra pickle juice or vegetable broth if needed to achieve the right consistency.
- Sauté Vegetables: Heat butter in a large non-stick pan over medium heat (avoid Teflon pans). Add the minced onion and grated carrot, cooking until they begin to soften, about 7 minutes. Stir in the sliced dill pickles and cook for an additional 3 minutes to blend the flavors.
- Cook Potatoes: In a large stockpot, bring the broth to a boil. Once boiling, add the peeled and cubed potatoes. Reduce heat to medium-low and simmer for 10 minutes until the potatoes start to become tender.
- Combine Ingredients: Stir the sautéed vegetables, salt, black pepper, and the prepared sour cream and flour mixture into the pot with the potatoes. Cook together for another 5 minutes or until the potatoes are fully tender when tested with a knife.
- Serve and Garnish: Remove the soup from heat and serve immediately, garnished generously with fresh chopped dill for a bright, herbal finish.
Notes
- Mixing the sour cream, flour, and pickle juice into a liquid consistency is crucial to prevent lumps in the soup. Adding more liquid may be necessary.
- Adjust the amount of pickle juice to taste to increase the brininess; add one tablespoon at a time.
- Eat the soup fresh on the day it is made for best flavor and texture.
- Leftovers can be stored in the refrigerator for up to 1 day.
- The soup freezes well for up to 6 months in airtight freezer-friendly bags.
- To defrost, transfer the soup to a pot and simmer for 5 to 10 minutes until heated through.
