Zupa Ogórkowa
Polish Dill Pickle Soup
A hearty and tangy Polish soup made with dill pickles, potatoes, and carrots, often enriched with sour cream for a creamy finish. This soup is a comforting staple, especially popular during colder months.
🧂 Ingredients
- 1 kg Potatoes(waxy potatoes, peeled and cubed)
- 500 g Dill pickles(about 6-8 medium, grated or finely chopped)
- 2 large Carrots(peeled and grated)
- 1 medium Yellow onion(finely chopped)
- 1 medium Leek(white and light green parts, thinly sliced)
- 4 cloves Garlic(minced)
- 3 tbsp Butter
- 2 liters Chicken or vegetable broth(low sodium)
- 1 cup Dill pickle brine(divided)
- 2 dried Bay leaves
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.5 cup Fresh dill(chopped, plus more for garnish)
- 0.5 cup Sour cream(plus more for serving)
- 2 tsp White wine vinegar
- to taste Salt
👨🍳 Instructions
- 1
Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sliced leek and cook until softened, about 5-7 minutes. Add the grated carrots and minced garlic and cook for another 3-4 minutes until fragrant.
- 2
Add the cubed potatoes, broth, bay leaves, and black pepper to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- 3
Stir in the grated dill pickles and 1/2 cup of the pickle brine. Simmer for another 5 minutes to allow flavors to meld.
- 4
In a small bowl, whisk together the sour cream, flour, and the remaining 1/2 cup of pickle brine until smooth. This mixture will thicken the soup.
💡 Tip: Whisking the sour cream with brine and flour before adding to the hot soup prevents curdling. - 5
Gradually stir the sour cream mixture into the soup. Cook, stirring constantly, for about 5 minutes until the soup has thickened slightly. Do not boil after adding the sour cream mixture.
- 6
Remove the bay leaves. Stir in the chopped fresh dill and the white wine vinegar. Taste and season with salt and additional black pepper if needed.
💡 Tip: The vinegar adds a touch of brightness to balance the richness. - 7
Serve hot, garnished with extra fresh dill and a dollop of sour cream.
💡 Tip: Rye bread is a traditional accompaniment.
💡 Pro Tips
- ✓Use dill pickles that are brined in salt and water, not vinegar, for the most authentic flavor.
- ✓Adjust the amount of pickle brine to your desired level of tanginess.
- ✓If you prefer a smoother soup, you can blend a portion of it before adding the sour cream mixture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked kielbasa or smoked sausage for a heartier soup.
- For a vegetarian version, use vegetable broth and ensure your pickles are vegan.
- Some recipes include a small amount of grated parsnip for added sweetness.