Description
This Creamy Dill Pickle Soup, or Zupa Ogórkowa, is a traditional Polish soup packed with tangy pickles, hearty potatoes, and a rich, creamy broth. It’s the perfect balance of comforting, sour, and savory flavors, making it a favorite for cold weather or whenever you crave something unique and satisfying!
Ingredients
- 4 cups chicken or vegetable broth
- 4 medium russet potatoes, peeled and diced
- 1 medium carrot, shredded
- 1 small onion, finely chopped
- 1 1/2 cups dill pickles, grated
- 1/2 cup pickle juice (from the jar)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1 cup heavy cream or sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon fresh dill, chopped (plus more for garnish
Instructions
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Cook the Vegetables – In a large pot, bring broth to a boil. Add potatoes, carrots, and onion. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
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Add the Pickles – Stir in the grated pickles and pickle juice. Simmer for another 5 minutes.
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Make the Roux – In a small pan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden. Slowly whisk in ½ cup of hot soup broth to form a smooth paste.
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Thicken the Soup – Stir the roux back into the soup and mix well. Let simmer for 5 more minutes to thicken.
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Make It Creamy – In a bowl, mix heavy cream (or sour cream) with a ladle of hot soup to temper it. Slowly stir it back into the pot.
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Season & Serve – Add salt, pepper, thyme, and fresh dill. Simmer for another 2–3 minutes, then serve hot, garnished with extra fresh dill.
Notes
- For a lighter version, use Greek yogurt instead of cream.
- For extra protein, add shredded chicken or diced ham.
- If you love extra tang, stir in more pickle juice to taste!
- Serve with crusty bread or rye toast for a traditional Polish experience.