Zupa Ogórkowa – Creamy Dill Pickle Soup
Zupa Ogórkowa, or creamy dill pickle soup, is a delightful Polish dish that combines the tanginess of dill pickles with a creamy base for a comforting bowl of goodness. This soup is perfect for cold days or as a unique starter.
Equipment
- 1 large pot
- 1 cutting board
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 blender optional
- 1 ladle
Ingredients
- 4 medium potatoes, peeled and diced About 600g.
- 1 medium onion, finely chopped About 150g.
- 2 medium carrots, peeled and diced About 200g.
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian version.
- 1 cup heavy cream
- 1 cup dill pickles, chopped
- 3 tablespoons pickle juice Adjust according to taste preference.
- 2 tablespoons butter Can be replaced with olive oil for vegetarian version.
- 1 teaspoon dried dill
- to taste salt
- to taste pepper
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the diced carrots and potatoes to the pot. Sauté for an additional 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes or until the vegetables are tender.
- Stir in the chopped dill pickles, pickle juice, dried dill, salt, and pepper, and let the soup simmer for another 5 minutes.
- For a creamier texture, use a blender to puree a portion of the soup, then return it to the pot. Alternatively, you can leave it chunky if you prefer.
- Stir in the heavy cream and heat the soup until warmed through, about 3-5 minutes. Adjust salt and pepper to taste.
- Serve hot in bowls, garnishing with additional dill or chopped pickles if desired.
Notes
You can adjust the amount of pickle juice according to your taste preference; more juice will result in a tangier soup.
For a vegetarian version, use vegetable broth and omit the butter, replacing it with olive oil.