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How to Make Creamy Dill Pickle Soup (Zupa Ogórkowa)
Step 1: Prepare the Vegetables
Start by peeling and dicing your potatoes into bite-sized cubes. Slice your carrots into rounds, and dice the onion. If you’re using homemade or jarred dill pickles, shred or finely chop 2-3 large pickles to release their brine and tangy flavor.
Step 2: Cook the Vegetables
In a large pot, heat olive oil or butter over medium heat. Add the onion and sauté it for about 2-3 minutes, or until it softens and becomes translucent. Add the carrots and cook for another 2-3 minutes, stirring occasionally.
Step 3: Add the Broth and Potatoes
Pour in the vegetable or chicken broth, and bring the mixture to a boil. Once it’s boiling, add the diced potatoes. Lower the heat to a simmer and let everything cook for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Add the Pickles and Seasoning
Once the potatoes are cooked, add the shredded or chopped dill pickles to the pot. Stir in the pickle brine (if using), dried dill, and sugar (optional). Taste the soup and adjust the seasoning with salt and pepper. If the soup is too tangy for your liking, the sugar can help balance the flavor.
Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
Step 5: Make It Creamy
To add creaminess to the soup, whisk sour cream or heavy cream with a small amount of hot broth in a separate bowl to temper it. Once smooth, slowly pour the mixture back into the soup, stirring constantly to prevent curdling. If you’d like a thicker soup, you can also create a quick roux by mixing a tablespoon of flour with a bit of butter, then adding it to the soup to thicken the broth.
Once everything is combined, allow the soup to cook for another 5 minutes. The result should be a creamy, velvety texture with a nice balance of tangy, savory flavors.
Step 6: Serve and Garnish
Ladle the soup into bowls, and for an extra pop of flavor, garnish with extra chopped dill pickles and fresh parsley. Serve hot with a slice of crusty bread for dipping, and enjoy!
Tips for the Best Creamy Dill Pickle Soup
- Pickle Quality Matters: The pickles are the star of the show in this soup, so use good-quality dill pickles—preferably ones with a nice balance of sour and savory flavors. Homemade pickles work wonders in this recipe!
- Adjust the Tang: If you prefer a milder pickle flavor, start with fewer pickles and add more to taste. Some people enjoy adding more pickle brine for an extra kick, while others prefer a more subtle tang.
- Make It Richer: For an ultra-creamy version, swap the sour cream for heavy cream or add a bit of both for an indulgent finish.
- Add Meat: If you’d like to make the soup heartier, you can add shredded chicken, pork, or even smoked sausage for extra flavor and protein.
- Make It Ahead: Like many soups, this one tastes even better the next day once the flavors have had time to meld. It’s also a great option for meal prep, as you can store leftovers in the fridge for up to 3 days or freeze them for up to a month.
Final Thoughts
Creamy Dill Pickle Soup (Zupa Ogórkowa) is a unique, comforting, and wonderfully tangy dish that’s perfect for a cozy meal at home. Its smooth texture and zesty pickle flavor make it a standout in the world of soups. Whether you’re Polish or just a fan of flavorful soups, this recipe is sure to become a favorite.
So the next time you’re craving something comforting, creamy, and just a little bit tangy, give this easy Zupa Ogórkowa a try. One bowl, and you’ll see why this simple yet delicious soup has captured the hearts of so many!
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