Polish Dill Pickle Soup
This comforting Polish Dill Pickle Soup, known as 'Zupa Ogórkowa,' is a tangy and hearty dish made with pickles, potatoes, and carrots, perfect for any time of year.
Equipment
- 1 large pot
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 stirring spoon
Ingredients
- 6 cups vegetable broth You can use chicken broth for a richer flavor.
- 3 medium potatoes, peeled and diced
- 2 medium carrots, peeled and diced
- 1 medium onion, chopped
- 1 ½ cups dill pickles, chopped (about 4–5 pickles)
- 1 cup pickle juice
- 1 tablespoon vegetable oil
- 1 teaspoon dried dill
- to taste salt
- to taste pepper
- 1 cup sour cream Optional for serving.
- to taste fresh dill Optional for garnish.
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the diced carrots and potatoes to the pot, stirring to combine. Sauté for another 5 minutes.
- Pour in the vegetable broth and bring it to a boil. Reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes and carrots are tender.
- Stir in the chopped dill pickles and pickle juice. Add dried dill, salt, and pepper to taste. Simmer for an additional 5 minutes to heat through.
- Taste and adjust the seasoning if necessary. If you prefer a creamier soup, stir in sour cream before serving.
- Serve hot, garnished with fresh dill if desired.
Notes
You can use chicken broth instead of vegetable broth for a richer flavor.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
Garnishing with sour cream not only adds creaminess but also balances the tanginess of the soup.