Polish Dill Pickle Soup
Polish Dill Pickle Soup, known as "zupa ogórkowa," is a delightful and tangy soup made with pickles, potatoes, and dill, offering a unique combination of flavors that is both comforting and satisfying. This traditional Polish dish is perfect for those who enjoy a refreshing twist on classic soups.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 4 medium potatoes, peeled and diced Approximately 600g.
- 1 medium onion, chopped Approximately 150g.
- 2 medium carrots, diced Approximately 200g.
- 4 cloves garlic, minced
- 6 cups vegetable or chicken broth Approximately 1.5L.
- 1.5 cups dill pickles, diced Approximately 250g.
- ½ cup pickle juice Approximately 120ml.
- 1 tablespoon fresh dill, chopped
- 1 tablespoon butter
- to taste salt
- to taste pepper
- optional sour cream For serving.
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
- Add the diced carrots and cook for another 5 minutes, stirring occasionally.
- Stir in the minced garlic and sauté for 1 minute until fragrant.
- Add the diced potatoes to the pot and pour in the vegetable or chicken broth. Bring to a boil.
- Reduce heat to a simmer and let it cook for about 15-20 minutes until the potatoes are tender.
- Once the potatoes are cooked, add the diced dill pickles and pickle juice to the pot. Cook for an additional 5 minutes.
- Stir in the fresh dill, and season with salt and pepper to taste.
- Serve hot, and if desired, add a dollop of sour cream on top for added creaminess.
Notes
For a vegetarian version, use vegetable broth.
Feel free to adjust the amount of pickles and pickle juice according to your taste preference for tanginess.
This soup can be stored in the refrigerator for up to 3 days and reheats well.