Dill Pickle Soup (Polish Zuppa Ogórkowa)
Dill Pickle Soup is a savory and creamy Polish dish that is quick to prepare, perfect for busy weekdays.
Equipment
- medium bowl
- large non-stick pan
- large stockpot
Ingredients
Staple Ingredients
- 2 tablespoon unsalted butter
- 1 medium onion finely minced
- 1 large carrot grated on large holes of box grater
- 1 cup dill pickles cut in half lengthwise and then thinly sliced
- 5 cups vegetable broth or chicken broth if desired
- 3 medium potato peeled and cubed
- 4.5 tablespoon sour cream
- 1.5 tablespoon flour
- 4-5 tablespoon pickle juice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoon fresh dill chopped
Instructions
Cooking Instructions
- In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
- Heat butter in large non-stick pan (avoid Teflon pans) over medium heat.
- Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.
- Meanwhile, add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
- Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.
- Remove from the heat, and serve immediately garnished with fresh dill.
Notes
For best results, ensure that the mixture of sour cream, flour, and pickle juice is quite liquidy before adding it to the soup to avoid lumps. Adjust the amount of pickle juice to taste if you prefer a brinier flavor. This soup is best consumed on the same day, but can last in the fridge for 1 day or be frozen for up to 6 months.
Nutrition
Serving: 1servingCalories: 276kcalCarbohydrates: 35.8gProtein: 10.6gFat: 10.7gSaturated Fat: 6gCholesterol: 21mgSodium: 4129mgPotassium: 1117mgFiber: 4.8gSugar: 4.4gCalcium: 114mgIron: 4mg
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