Polish Dill Pickle Soup
Polish Dill Pickle Soup, or Zupa Ogórkowa, is a traditional and flavorful soup that combines the tangy taste of dill pickles with the heartiness of potatoes and vegetables. This comforting dish is perfect for those chilly days when you crave something warm and nourishing.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 grater optional
Ingredients
- 4 large dill pickles About 1 cup, diced.
- 4 medium potatoes About 2 cups, diced.
- 1 medium onion 1 cup, chopped.
- 1 carrot ½ cup, sliced.
- 2 stalks celery 1 cup, chopped.
- 4 cups vegetable or chicken broth
- 1 teaspoon dried dill weed
- 1 leaf bay
- 2 tablespoons unsalted butter
- ½ cup sour cream
- to taste salt
- to taste pepper
Instructions
- Begin by heating the unsalted butter in a large pot over medium heat.
- Once the butter has melted, add the chopped onion and sauté for about 5 minutes until translucent.
- Add the diced potatoes, sliced carrot, and chopped celery to the pot. Stir and let them cook for an additional 5 minutes.
- Pour in the vegetable or chicken broth, then add the diced dill pickles, dried dill weed, and bay leaf. Stir to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, remove the bay leaf from the soup.
- Stir in the sour cream and mix until well combined. Season with salt and pepper to taste.
- Serve hot with a sprinkle of fresh dill or chopped parsley, if desired.
Notes
You can adjust the amount of pickles based on your taste preference for tanginess.
Feel free to add other vegetables like green beans or corn for variety.
This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.