Polish Dill Pickle Soup (Zupa Ogórkowa)
A comforting and unique Polish soup made with dill pickles, potatoes, and fresh dill, perfect for any occasion.
Equipment
- Box grater
- Dutch oven or heavy-bottomed pot
- medium bowls
Ingredients
Vegetables
- 2 large carrots
- 2 large celery stalks
- 1 medium yellow onion
- 1 large leek
- 1 pound Yukon gold potatoes (4 to 6 medium)
- 4 cloves garlic
- 1 medium bunch fresh dill
Broth and Condiments
- 1 (48-ounce) carton low-sodium chicken or vegetable broth (6 cups)
- 1 ¼ cups dill pickle brine divided
- 2 fresh or dried bay leaves
- ½ teaspoon freshly ground black pepper plus more as needed
- 2 teaspoons distilled white or white wine vinegar
- Kosher salt
Others
- 3 tablespoons unsalted butter
- ½ cup sour cream plus more for serving
- Rye bread for serving (optional)
Pickles
- 4 to 6 whole dill pickles (made with salt and water brine, not vinegar brine)
Instructions
Preparation
- Peel and grate the carrots, dice the celery, quarter and slice the onion, and prepare the leek. Combine them in a medium bowl.
- Grate the dill pickles into a second medium bowl, then add the diced potatoes and minced garlic.
Cooking
- Melt butter in a pot, add the carrot mixture and cook for about 4 minutes. Then add the potato mixture and cook for another 4 to 5 minutes.
- Add the broth, 1 cup dill pickle brine, bay leaves, and black pepper; bring to a boil and simmer until potatoes are tender.
- Combine 1 cup of broth with sour cream in a bowl until smooth, then return to the pot. Stir in remaining pickle brine and vinegar, and season to taste.
- Serve each bowl topped with sour cream, black pepper, and fresh dill, along with rye bread if desired.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 720mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg
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