Description
Polish comfort shines through this creamy dill pickle soup (zupa ogorkowa), blending tangy pickles with rich, velvety broth. Hearty and soul-warming, this soup invites you to savor a delightful journey through traditional Polish culinary heritage.
Ingredients
Scale
Main Ingredients:
- 4 cups chicken broth
- 2 large potatoes, peeled and cubed
- 1 large carrot, grated
- 1 cup dill pickles, grated
- 1 cup sour cream
Aromatic Ingredients:
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
Thickening and Seasoning Ingredients:
- 1 tablespoon butter
- 1/4 cup flour
- 1/2 cup pickle juice
- Salt and pepper to taste
Instructions
- Warm butter in a spacious pot over medium heat until it melts completely and begins to shimmer.
- Introduce chopped onions to the melted butter, sautéing until they transform into a translucent, soft texture, approximately 3-4 minutes.
- Incorporate minced garlic and stir briefly, releasing its aromatic essence for about 30-45 seconds.
- Pour chicken broth into the pot, then add cubed potatoes and grated carrots, raising the temperature until the liquid reaches a rolling boil.
- Reduce heat to a gentle simmer, allowing the vegetables to tenderize for 15-18 minutes, ensuring potatoes become fork-soft.
- Fold grated dill pickles and pickle juice into the simmering mixture, letting the ingredients harmonize for an additional 4-5 minutes.
- Create a smooth liaison by whisking sour cream with flour in a separate bowl until no lumps remain.
- Carefully temper the sour cream mixture by introducing a small portion of hot soup, then gradually reincorporate the tempered blend back into the pot, stirring consistently.
- Continue cooking for 4-5 minutes, maintaining a steady stir until the soup achieves a creamy, luxurious consistency.
- Sprinkle fresh dill throughout the soup and adjust seasoning with salt and pepper to personal preference.
- Ladle the soup into warm bowls, optionally garnishing with additional fresh dill sprigs for a vibrant presentation.
Notes
- Make sure to grate pickles finely to distribute flavor evenly throughout the soup without large chunks disrupting the creamy texture.
- Use full-fat sour cream for richer consistency and prevent curdling by tempering slowly with hot soup liquid before adding back to pot.
- For vegetarian version, substitute chicken broth with vegetable broth and add extra herbs like parsley or chives to enhance depth of flavor.
- Reduce sodium by using low-sodium broth and selecting mild pickles, which helps control salt levels without compromising the signature tangy profile of the soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg