Creamy Dill Pickle Soup (Zupa Ogórkowa)
Introducing a comforting and unique dish: Creamy Dill Pickle Soup, also known as Zupa Ogórkowa. This recipe brings together the tangy flavors of pickled gherkins with the richness of sour cream and the freshness of dill, resulting in a soup that’s both creamy and refreshing.
Perfect for cozy evenings or whenever you’re craving something a little out of the ordinary, this soup combines diced vegetables, potatoes, and a savory vegetable stock to create a hearty base.
Finished with a generous dollop of sour cream and a sprinkling of fresh dill, each spoonful is a delightful burst of flavor. Serve it with your favorite crusty bread for a satisfying meal that’s sure to warm you up from the inside out.
How to make Creamy Dill Pickle Soup (Zupa Ogórkowa)
Ingredients
30 g (2 tablespoons) unsalted butter
1 medium onion, finely chopped
1 medium carrot, diced small
2 celery stalks, diced small
250 g (½ lb) pickled gherkins, diced small
100 ml (½ 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 (½ cup) fresh dill, chopped
Salt and freshly ground black pepper, to taste
Instructions
In a large pot or Dutch oven, melt the butter over medium heat and add the onion, carrot and celery stalks. Cook for 5-6 minutes until the veggies soften slightly.
Stir in the pickled gherkins, pickle juice, potatoes amd vegetable stock. Bring to a boil, then lower the heat and simmer for 20 minutes or until the potatoes are fork-tender.
Mix a ladle of soup in the sour cream to temper it, then whisk this mixture in the soup. Stir in the fresh dill and season to taste.
Serve with extra fresh dill, sliced dill pickles and rye bread (or your favourite crusty bread).
Notes:
Vegetable Preparation: Ensure that the onion, carrot, and celery are finely chopped or diced small to ensure even cooking and texture in the soup.
Pickled Gherkins: Dicing the pickled gherkins small allows them to distribute evenly throughout the soup, imparting their tangy flavor to each spoonful.
Pickle Juice: The pickle juice adds acidity and flavor to the soup. Adjust the amount based on your preference for tanginess.
Potato Size: Cutting the potatoes into 1-inch cubes ensures they cook evenly and become fork-tender within the specified cooking time.
Sour Cream: Tempering the sour cream with a ladle of hot soup before whisking it into the pot prevents it from curdling. This ensures a smooth and creamy texture in the soup.
Fresh Dill: Chopping the fresh dill finely allows its flavor to infuse throughout the soup. You can adjust the amount of dill based on your preference for its herbal flavor.
Seasoning: Taste the soup before serving and adjust the salt and pepper to your liking. Remember that the pickles and pickle juice already add some saltiness to the soup.
Serving Suggestions: Garnish the soup with extra fresh dill and serve it with sliced dill pickles and your favorite bread, such as rye bread or crusty bread, to complement the flavors of the soup.
Storage: This soup can be refrigerated for a few days. Reheat gently on the stove, stirring occasionally, before serving.
Variations: Feel free to customize the soup by adding other vegetables like diced bell peppers or incorporating protein like shredded chicken for additional texture and flavor.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:
Calories: 312Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 1778mgCarbohydrates: 40gFiber: 4gSugar: 12gProtein: 6g
Frequently Asked Questions:
Why make a soup with dill pickles?
Dill pickles add a unique tangy and briny flavor to the soup, creating a distinctive and delicious taste experience.
Can I use any type of pickles for this soup?
While the recipe calls for pickled gherkins, you can experiment with other pickles, such as dill spears or bread and butter pickles, for different flavor variations.
Is pickle juice necessary for the soup?
Yes, pickle juice not only contributes to the distinctive flavor but also enhances the overall brininess of the soup.
It’s a key ingredient.
Can I use chicken stock instead of vegetable stock?
Absolutely! You can use chicken stock if you prefer or based on what you have available.
Vegetable stock works well for a vegetarian version.
What type of potatoes should I use?
Choose starchy potatoes like Russet or Yukon Gold.
They will help thicken the soup and provide a creamy texture.
Is it important to temper the sour cream?
Tempering the sour cream prevents it from curdling when added to the hot soup.
It ensures a smooth and creamy consistency.
Can I make this soup ahead of time?
Yes, you can make the soup in advance.
However, add the sour cream and fresh dill just before serving for the freshest flavors.
What bread pairs well with Dill Pickle Soup?
Rye bread is a classic choice that complements the flavors of the soup.
However, you can enjoy it with any crusty bread of your preference.
Can I freeze Creamy Dill Pickle Soup?
It’s not recommended to freeze soups with dairy, as it can alter the texture.
Enjoy this soup fresh for the best results.
Are there variations to this recipe?
Feel free to customize by adding ingredients like shredded chicken, chopped bacon, or extra vegetables to suit your taste preferences.