Description
Creamy Dill Pickle Soup, or Zupa Ogórkowa, is a comforting Polish classic featuring tender potatoes, tangy dill pickles, and a luscious sour cream base. This soup is vibrant with fresh dill and perfect for a savory, slightly tangy meal that warms the soul.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 large potatoes, peeled and cubed
- 1 large carrot, grated
- 1 cup dill pickles, grated
- 1/2 cup pickle juice (adjust to taste)
For the Creamy Base
- 1 cup sour cream
- 1/4 cup flour
Seasoning
- 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes. Add minced garlic and sauté for another minute to develop flavor.
- Simmer Vegetables: Pour in the chicken broth, then add peeled and cubed potatoes and grated carrot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Add Pickles & Juice: Stir in the grated dill pickles and pickle juice, then simmer for an additional 5 minutes to meld the tangy flavors.
- Prepare Sour Cream Mixture: In a small bowl, whisk sour cream with flour until smooth. Temper the sour cream by ladling hot soup into the mixture gradually. Slowly stir it back into the pot while whisking to prevent lumps.
- Thicken Soup: Continue cooking for another 5 minutes, stirring frequently until the soup thickens to a creamy consistency.
- Season and Finish: Add fresh or dried dill, and season with salt and pepper to taste. Stir well to combine all flavors.
- Serve: Ladle soup into bowls and garnish with additional fresh dill if desired. Serve warm for a comforting meal.
Notes
- Adjust pickle juice amount depending on your preferred level of tanginess.
- Use full-fat sour cream for a richer soup.
- You can substitute vegetable broth to make it suitable for vegetarians, but omit the butter or replace it with oil to keep it vegetarian.
- For a gluten-free version, use gluten-free flour or cornstarch for thickening.
- The soup thickens as it cools, so you can adjust the consistency with more broth if reheating.
