Dill Pickle Soup (Polish Zuppa Ogórkowa)
Dill Pickle Soup is a creamy and savory Polish dish that is loved by kids and perfect for busy weekdays.
Equipment
- large non-stick pan
- large stockpot
- medium bowl
Ingredients
Base Ingredients
- 2 tablespoon unsalted butter
- 1 medium onion finely minced
- 1 large carrot grated on large holes
- 1 cup dill pickles cut in half lengthwise and then thinly sliced
- 5 cup vegetable broth or chicken broth if you want
- 3 medium potato peeled and cubed
- 4.5 tablespoon sour cream
- 1.5 tablespoon flour
- 4-5 tablespoon pickle juice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoon fresh dill chopped
Instructions
Cooking Instructions
- In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
- Heat butter in large non-stick pan over medium heat.
- Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.
- Meanwhile, add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
- Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.
- Remove from the heat, and serve immediately garnished with fresh dill.
Notes
When whisking the sour cream, flour, and pickle juice, ensure the mixture is quite liquidy to avoid lumps in the soup. Adjust pickle juice for desired brininess.
Nutrition
Serving: 1servingCalories: 276kcalCarbohydrates: 35.8gProtein: 10.6gFat: 10.7gSaturated Fat: 6gCholesterol: 21mgSodium: 4129mgPotassium: 1117mgFiber: 4.8gSugar: 4.4gCalcium: 114mgIron: 4mg
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