Description
Polish comfort meets tangy delight in this zupa ogorkowa, a creamy dill pickle soup that dances with nostalgic flavors. Hearty and rich, this soup brings Warsaw’s culinary warmth straight to your kitchen, inviting you to savor each spoonful of traditional Polish comfort.
Ingredients
Scale
Main Ingredients:
- 4 cups chicken broth
- 2 large potatoes, peeled and cubed
- 1 cup dill pickles, grated
- 1 cup sour cream
- 1/2 cup pickle juice
Vegetables and Aromatics:
- 1 large onion, finely chopped
- 1 large carrot, grated
- 2 cloves garlic, minced
Seasonings and Thickeners:
- 1 tablespoon (15 milliliters) butter
- 1/4 cup (30 grams) flour
- 1 teaspoon (5 grams) dried dill or 1 tablespoon (15 grams) fresh dill, chopped
- Salt to taste
- Pepper to taste
Instructions
- In a spacious cooking vessel, melt butter over medium-high heat, creating a golden base for the aromatic foundation. Gently sauté diced onions until they transform into a translucent, softened state, approximately 4 minutes.
- Introduce minced garlic and briefly toast for 30-45 seconds, releasing its fragrant essence without browning.
- Pour chicken broth into the pot, followed by diced potatoes and grated carrots. Elevate the liquid to a vigorous boil, then reduce heat to a gentle simmer for 15-18 minutes, allowing vegetables to tenderize completely.
- Incorporate grated dill pickles and their tangy juice, stirring to infuse the soup with a vibrant, zesty character. Allow the mixture to simmer for an additional 4-5 minutes.
- Create a smooth liaison by whisking sour cream with flour in a separate bowl until no lumps remain. Carefully temper the mixture by gradually introducing hot soup liquid, then slowly integrate the creamy blend back into the pot.
- Continuously whisk to ensure a silky, uniform texture, preventing any potential clumping. Sprinkle fresh dill and adjust seasoning with salt and pepper to heighten the flavor profile.
- Maintain a low simmer for 3-4 minutes, allowing the soup to thicken and harmonize its complex flavors. Serve immediately, garnished with a delicate sprinkle of fresh dill if desired.
Notes
- Swap chicken broth with vegetable broth for a vegetarian version that maintains the rich, tangy flavor profile.
- Use gluten-free flour or cornstarch as a thickening agent to make the soup suitable for gluten-sensitive diets.
- Reduce sodium by choosing low-sodium pickles and broth, which helps control salt intake without sacrificing the soup’s signature taste.
- Enhance creaminess by using Greek yogurt instead of sour cream for a lighter, protein-packed alternative that adds a subtle tang.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 6
- Calories: 117 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg