Creamy Dill Pickle Soup (Zupa Ogórkowa): A Tangy Polish Delight
Ingredients:
- 30 g (2 tablespoons) unsalted butter
- 1 medium onion, finely chopped
- 1 medium carrot, diced small
- 2 celery stalks, diced small
- 250 g (1/2 lb) pickled gherkins, diced small
- 100 ml (1/2 cup) pickle juice
- 450 g (1 lb) potatoes, peeled and cut into 1-inch cubes
- 1.25 litres (5 cups) vegetable stock
- 200 ml (1 cup) sour cream
- 30 g (1/2 cup) fresh dill, chopped
- Salt and freshly ground black pepper, to taste
Preparation:
Indulge in the tangy and creamy flavors of Poland with this easy-to-make Dill Pickle Soup. Perfect for comfort food lovers, this recipe combines the zesty kick of pickles with the richness of sour cream and fresh dill. Ideal for weeknight dinners or as a unique appetizer, this soup is sure to impress!
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrot, and celery, and cook for 5-6 minutes until slightly softened. Stir in the diced pickled gherkins, pickle juice, potatoes, and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the potatoes are fork-tender.
To incorporate the sour cream, mix a ladle of the hot soup into it to temper, then whisk this mixture back into the pot. Stir in the fresh dill and season with salt and pepper to taste. Serve this delightful soup warm, garnished with extra dill, sliced pickles, and a side of rye bread for a truly authentic experience.
Enjoy this heartwarming and flavorful dish that’s perfect for any season!
