Zupa Ogórkowa (Polish Dill Pickle Soup)

🧂 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. 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. 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. 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. 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. 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. 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. 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving