Creamy Dill Pickle Soup (Zupa Ogórkowa)
This creamy dill pickle soup is rich, tangy and comforting with a bold pickle flavor balanced by smooth sour cream and fresh dill. A cozy upgrade to classic soup, made easy in a pressure cooker.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 30 g Butter unsalted
- 1 Onion medium, finely chopped
- 1 Carrot diced small
- 2 Celery stalks diced small
- 250 g Pickled gherkins diced small
- 100 ml Pickle juice
- 450 g Potatoes peeled and cut into 1-inch cubes
- 1.25 litres Vegetable stock
- 200 ml Sour cream
- 30 g Fresh dill chopped
Instructions
Instructions
- Melt the butter in your pressure cooker on medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add diced carrot and celery. Stir and cook for 5-7 minutes until they soften slightly.
- Add pickled gherkins, pickle juice, potatoes, and vegetable stock. Stir well and close the lid securely.
- Cook on high pressure for 7 minutes until potatoes are tender.
- Quick release the steam carefully, open the lid and stir the soup.
- Whisk sour cream with a few spoonfuls of hot soup then add it back to the pot. Close lid and let it naturally release for 5 more minutes.
- Stir in fresh dill, season with salt and pepper to taste, and serve hot.
Notes
You can store leftovers in airtight containers in the fridge for up to 3-4 days or freeze for longer storage. Reheat gently to prevent sour cream from splitting.