Description
Indulge in the comforting flavors of this traditional Polish creamy dill pickle soup, known as Zupa Ogórkowa. This hearty and flavorful soup combines the tanginess of pickles with the richness of sour cream for a unique and satisfying dish.
Ingredients
Scale
For the Soup:
- 2 tablespoons butter
- 1 medium yellow onion (diced)
- 2 garlic cloves (minced)
- 3 medium carrots (peeled and sliced)
- 2 medium potatoes (peeled and diced)
- 1 1/2 cups dill pickles (coarsely grated)
- 4 cups vegetable or chicken broth
- 1/2 cup pickle juice (from the jar)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
For the Cream Mixture:
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh dill
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until translucent. Stir in garlic.
- Add Vegetables: Add carrots and potatoes, cook for 5 minutes. Stir in pickles, broth, pickle juice, bay leaf, thyme, pepper, and salt. Simmer until tender.
- Prepare Cream Mixture: Whisk sour cream and flour until smooth. Slowly add hot soup to temper, then stir into the pot. Simmer until slightly thickened.
- Finish and Serve: Remove bay leaf, stir in fresh dill. Serve hot.
Notes
- For a heartier version, stir in shredded cooked chicken or diced ham.
- Use full-sour pickles for a bolder flavor.
- Adjust the amount of pickle juice to taste.
- This soup is traditionally served with rye bread or crusty rolls.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 860mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
