Creamy Dill Pickle Soup (Zupa Ogórkowa)
This Creamy Dill Pickle Soup is a delightful Polish dish known for its tangy flavor coming from dill pickles. It’s a comforting bowl of goodness that pairs perfectly with crusty bread.
Equipment
- 1 large pot
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 immersion blender optional
- 1 ladle
Ingredients
- 4 medium-sized potatoes, peeled and diced Approximately 600g.
- 1 medium onion, chopped Approximately 150g.
- 3 cups vegetable broth Approximately 750ml.
- 1 cup dill pickles, diced Approximately 180g.
- 1 cup heavy cream Approximately 240ml.
- 2 tablespoons olive oil
- 1 tablespoon fresh dill, chopped Alternatively, use 1 teaspoon dried dill.
- to taste salt
- to taste pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the diced potatoes to the pot and stir well. Pour in the vegetable broth, ensuring the potatoes are covered. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, add in the diced dill pickles and fresh dill. Stir to combine and let simmer for another 5 minutes.
- Use an immersion blender to blend the soup to your desired consistency. If not using an immersion blender, carefully ladle the soup into a regular blender, blend until smooth, and return to the pot.
- Lower the heat, and stir in the heavy cream. Allow it to heat through for about 5 minutes, being careful not to let it boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra dill if desired.
Notes
For added flavor, you can sauté some minced garlic with the onions.
Adjust the number of pickles based on your preference; more pickles create a tangier soup.
This soup can be stored in the refrigerator for up to 3 days and may thicken upon cooling; add a little broth or water when reheating.