Description
Creamy Dill Pickle Soup, known as Zupa Ogórkowa in Polish cuisine, is a hearty and flavorful soup that combines the tanginess of dill pickles with the creaminess of sour cream. This vegetarian soup is a comforting dish with a unique twist.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
Additional Ingredients:
- 1 large carrot, grated
- 1 large dill pickle, grated
- 1/2 cup dill pickle juice
- 4 cups vegetable broth or chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried dill or 2 tablespoons fresh chopped dill
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- Optional: 1/2 cup heavy cream for extra richness
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Sauté the onion until translucent, then add garlic.
- Cook Vegetables: Add carrot, potatoes, broth, and bay leaf. Simmer until potatoes are tender.
- Thicken Soup: Add pickle and juice. Whisk sour cream and flour; temper with hot soup. Stir into pot and simmer.
- Season and Finish: Add dill, black pepper, salt, and heavy cream if using. Remove bay leaf before serving.
Notes
- For a tangier soup, increase the amount of pickle juice.
- Use fresh dill for the best flavor.
- You can blend half of the soup for a creamier consistency, but traditionally it’s served chunky.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 5g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
