Description
Creamy Dill Pickle Soup, also known as Zupa Ogorkowa, is a comforting and flavorful Polish-inspired soup featuring tender vegetables, tangy dill pickles, and a rich sour cream base. This 40-minute recipe yields a hearty, savory soup perfect for chilly days or whenever you crave a warm, creamy bowl with a unique dill pickle twist.
Ingredients
Scale
Broth and Vegetables
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
Pickle and Aromatics
- 1 cup chopped dill pickles
- 1 onion, diced
- 2 cloves garlic, minced
Cream and Seasoning
- 1 cup sour cream
- 1 tablespoon fresh dill
- Salt and pepper to taste
Instructions
- Combine broth and vegetables: In a large pot, combine 4 cups of chicken broth with 2 cups diced potatoes, 1 cup diced carrots, and 1 cup diced celery. This is the base for your soup.
- Cook vegetables: Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook until the vegetables are tender, approximately 20 minutes.
- Add pickles and aromatics: Stir in 1 cup chopped dill pickles, 1 diced onion, and 2 cloves minced garlic. Allow the soup to simmer gently for an additional 5 minutes to meld the flavors.
- Incorporate sour cream and dill: Remove the pot from heat and stir in 1 cup sour cream and 1 tablespoon fresh dill until the soup is creamy and well combined.
- Season and serve: Season with salt and pepper to taste. Serve the soup hot for the best flavor and warmth.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Fresh dill enhances the soup’s flavor, but dried dill can be used in a pinch (use about 1 teaspoon dried).
- Adjust sour cream quantity to your preferred creaminess and tang level.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
