Polish Dill Pickle Soup
Polish Dill Pickle Soup, known as 'Zupa Ogórkowa,' is a tangy and comforting dish that features the unique flavor of pickles combined with tender potatoes and carrots. This soup is perfect for a chilly day and a delightful twist on traditional flavors.
Equipment
- 1 large pot
- 1 cutting board
- 1 blender optional
Ingredients
- 4 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 1 teaspoon olive oil
- 6 cups vegetable broth
- 1 cup dill pickles, diced Plus extra for garnish.
- ½ cup pickle juice Adjust based on preference for tanginess.
- 2 tablespoons fresh dill, chopped Or 1 tablespoon dried dill.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- 1 tablespoon sour cream For serving, optional.
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots. Sauté for about 5 minutes, or until the onion is translucent.
- Add the diced potatoes to the pot and stir well. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the diced dill pickles and pickle juice. Add the chopped fresh dill, salt, and black pepper. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
- (Optional) For a creamier texture, you can blend part of the soup using a blender or an immersion blender. This gives it a smoother consistency while still keeping some chunks.
- Serve hot, garnished with additional diced dill pickles and a dollop of sour cream if desired.
Notes
Feel free to adjust the amount of pickle juice based on your preference for tanginess.
This soup can be stored in the refrigerator for up to three days. Reheat gently over low heat before serving.
Consider adding cooked shredded chicken or tofu for added protein.