Creamy Dill Pickle Soup (zupa Ogórkowa)
Creamy Dill Pickle Soup, or Zupa Ogórkowa, is a delightful Polish dish that combines the tanginess of dill pickles with creamy potatoes and rich broth. Perfect for a cozy meal, this soup is sure to warm your soul and tantalize your taste buds.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 measuring cups and spoons
- 1 immersion blender (optional)
- 1 ladle
Ingredients
- 4 medium potatoes Peeled and diced, about 700g.
- 2 cups dill pickles Diced, about 300g.
- 1 medium onion Finely chopped, about 150g.
- 3 cloves garlic Minced.
- 1 liter vegetable broth
- 1 cup heavy cream 240ml.
- 2 tablespoons olive oil
- 2 tablespoons fresh dill Chopped.
- to taste salt
- to taste pepper
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Stir in the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
- Add the diced dill pickles and fresh dill to the pot. Simmer for another 5 minutes.
- Use an immersion blender to puree the soup until smooth, or mash it gently with a fork if you prefer a chunkier texture.
- Return to low heat, stir in the heavy cream, and season with salt and pepper. Allow the soup to heat through for about 5 minutes.
- Taste and adjust seasoning if necessary before serving.
Notes
Serve the soup hot, optionally garnished with additional chopped dill or a dollop of sour cream for extra creaminess.
This soup can be made one day ahead and stored in the refrigerator; the flavors will deepen overnight.
Feel free to adjust the amount of dill pickles based on your taste preference for tartness.