Creamy Dill Pickle Soup (Zupa Ogórkowa)
This Polish-inspired soup blends the tanginess of dill pickles with creamy goodness, creating a comforting and flavorful dish perfect for chilly days.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Blender (immersion or regular)
- 1 Ladle
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced (about 300g)
- 4 cups vegetable broth
- 1 cup dill pickles, chopped
- 1 teaspoon dried dill weed
- 1 cup sour cream Can substitute with plain Greek yogurt for a lower-calorie option.
- to taste salt
- to taste pepper
- for garnish fresh dill Optional
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until soft and translucent.
- Add the minced garlic and cook for another minute until fragrant, stirring continuously.
- Stir in the diced potatoes along with the vegetable broth. Bring to a boil and then reduce heat to simmer. Cook for about 15 minutes, or until the potatoes are tender.
- Add in the chopped dill pickles and dried dill weed. Stir well, and let simmer for another 5 minutes.
- Using an immersion blender, blend the soup until smooth. If using a regular blender, let the soup cool slightly before blending in batches. Return to the pot once blended.
- Stir in the sour cream until fully incorporated. Season the soup with salt and pepper to taste. Heat through gently over low heat without boiling.
- Serve hot, garnished with fresh dill if desired. Enjoy!
Notes
You can adjust the thickness of the soup by adding more vegetable broth if desired.
If you are looking for a lower-calorie option, you may substitute sour cream with plain Greek yogurt.
This soup is delicious with crusty bread or a light salad on the side.