Zupa Ogórkowa
Polish Dill Pickle Soup
A beloved Polish comfort food, Zupa Ogórkowa is a hearty and tangy soup made with dill pickles, potatoes, and carrots. Its unique flavor profile comes from the briny pickles and their juice, balanced by the creaminess of sour cream.
🧂 Ingredients
- 6 medium Dill pickles(Use good quality, crunchy dill pickles. The type of pickle will significantly impact the final flavor.)
- 200 ml Pickle brine(This is the liquid from the pickle jar. Adjust amount to taste.)
- 4 medium Potatoes(Yukon Gold or other waxy potatoes work well as they hold their shape.)
- 2 medium Carrots
- 1.5 liters Vegetable or chicken broth(Or water if preferred, but broth adds more depth of flavor.)
- 1 medium Onion(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 1 tablespoon Butter or oil(For sautéing the onion and garlic.)
- 100 ml Sour cream(Full-fat sour cream is recommended for richness. Can be tempered with a little hot soup before adding to the pot to prevent curdling.)
- 1/4 cup Fresh dill(Chopped, for garnish and flavor.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the vegetables: Peel and dice the potatoes into 1-inch cubes. Peel and slice the carrots into rounds or half-moons. Finely chop the onion and mince the garlic.
⏱️ 10 minutes - 2
Sauté aromatics: In a large pot or Dutch oven, melt the butter or heat the oil over medium heat (180°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 8 minutes - 3
Add broth and vegetables: Pour in the vegetable or chicken broth and bring to a simmer. Add the diced potatoes and sliced carrots to the pot. Season lightly with salt and pepper. Cover and simmer gently until the vegetables are tender, about 15-20 minutes.
⏱️ 20 minutes - 4
Prepare the pickles: While the vegetables are cooking, grate the dill pickles using the large holes of a box grater. Alternatively, you can finely chop them.
⏱️ 5 minutes - 5
Combine and simmer: Once the potatoes and carrots are tender, stir the grated pickles and pickle brine into the soup. Bring the soup back to a gentle simmer and cook for another 5-10 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper if needed. The soup should be tangy and savory.
⏱️ 10 minutes - 6
Finish with sour cream and dill: Remove the soup from the heat. In a small bowl, whisk the sour cream with a ladleful of the hot soup to temper it. Stir the tempered sour cream mixture back into the pot. Stir in most of the fresh chopped dill, reserving some for garnish.
- 7
Serve: Ladle the hot soup into bowls. Garnish with the remaining fresh dill. Serve immediately.
⏱️ 2 minutes
💡 Pro Tips
- ✓The quality and type of dill pickles are crucial for the soup's flavor. Use well-fermented, crunchy pickles.
- ✓Adjust the amount of pickle brine to achieve your desired level of tanginess.
- ✓For a richer soup, use full-fat sour cream.
- ✓Fresh dill is essential for the authentic flavor. Don't skip it!
- ✓This soup is excellent served with crusty bread.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked smoked sausage (like kielbasa) or shredded chicken for a heartier, meat-inclusive version.
- For extra creaminess, add a splash of heavy cream along with the sour cream.
- If you prefer a thicker soup, you can mash some of the cooked potatoes against the side of the pot before adding the pickles.