Creamy Polish Dill Pickle Soup Recipe
The Creamy Polish Dill Pickle Soup Recipe is a hidden European gem. Known in Poland as “Zupa Ogórkowa,” this dish blends comfort and tang in every spoonful.
Ingredients
- 5 medium dill pickles grated
- 1 cup pickle juice
- 4 medium potatoes cubed
- 2 medium carrots sliced
- 1 small onion chopped
- 4 cups chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 tablespoons sour cream
- 1 bay leaf
- 1 teaspoon dried dill weed
- Salt to taste
- Pepper to taste
Instructions
- Heat butter in a large soup pot.
- Add onion and carrots, sauté until softened.
- Stir in flour, mix well for one minute.
- Pour in chicken broth slowly, stirring constantly.
- Add potatoes, bay leaf, and dill weed.
- Simmer until potatoes turn tender.
- Stir in grated dill pickles and pickle juice.
- Cook for another 10 minutes gently.
- Mix cream and sour cream in a bowl.
- Temper with hot broth, then add slowly.
- Stir soup gently until creamy texture forms.
- Season with salt and pepper before serving.
Notes
- Use homemade broth for richer flavor.
- Add more pickle juice if you love tang.
- Grate pickles finely for even texture.
- Do not boil after adding cream.
- Garnish with fresh dill for freshness.