Description
Polish kitchens spark magic with zupa ogorkowa, a creamy dill pickle soup that blends tangy pickles and rich broth into comfort on a plate. Hearty, unexpected, and deeply satisfying, this traditional recipe connects you to generations of Polish culinary warmth.
Ingredients
Scale
Main Ingredients:
- 4 cups chicken broth
- 2 large potatoes, peeled and cubed
- 1 cup dill pickles, grated
- 1 large carrot, grated
Vegetables and Aromatics:
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Dairy and Thickeners:
- 1 cup sour cream
- 1/4 cup flour
- 1 tablespoon butter
- 1/2 cup pickle juice (adjust to taste)
Instructions
- Melt butter in a large pot over medium heat, sautéing chopped onions until they become translucent and softened, approximately 3-4 minutes.
- Introduce minced garlic to the pot and quickly cook for 30-45 seconds, releasing its aromatic essence.
- Pour chicken broth into the pot, then add cubed potatoes and grated carrots, bringing the mixture to a rolling boil before reducing heat to a gentle simmer.
- Allow the vegetables to cook for 15-18 minutes, or until potatoes reach a tender consistency when pierced with a fork.
- Incorporate grated dill pickles and pickle juice into the simmering liquid, stirring thoroughly to distribute flavors evenly.
- In a separate small bowl, create a smooth mixture of sour cream and flour by whisking until no lumps remain.
- Carefully temper the sour cream mixture by gradually adding a small amount of hot soup, then slowly integrate this combined liquid back into the pot while continuously whisking.
- Continue cooking for an additional 4-5 minutes, stirring frequently to prevent scorching and allow the soup to thicken naturally.
- Finish the soup by stirring in fresh dill, then season with salt and pepper according to personal taste preferences.
- Ladle the hot soup into serving bowls and optionally garnish with additional fresh dill sprigs for enhanced visual appeal and flavor.
Notes
- Swap chicken broth with vegetable broth to create a vegetarian version of the soup, ensuring no meat-based ingredients are used.
- Use gluten-free flour or cornstarch as a substitute when whisking with sour cream to make the recipe suitable for gluten-sensitive individuals.
- Adjust pickle intensity by selecting milder or sharper pickles, allowing customization of the soup’s tangy flavor profile.
- Enhance creaminess by adding a splash of heavy cream or using full-fat sour cream for a richer texture and more luxurious mouthfeel.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg