Zupa Ogórkowa (Polish Dill Pickle Soup Recipe)
Dill pickle soup is a classic Polish recipe called Zupa Ogórkowa that pairs tangy pickles, fresh garlic and dill, and a variety of hearty vegetables in a rich, creamy broth.
Servings 5 servings
Calories 319kcal
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion peeled and chopped (or 3 small onions)
- 2 large carrots peeled and chopped
- 2 large stalks celery chopped
- 5 large cloves garlic peeled and crushed
- 1 pound yellow potatoes peeled and cubed into 1/2-inch pieces
- 1 cup diced dill pickles see Notes
- 4 cups chicken stock or vegetable stock
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 dried whole allspice berries or 1 pinch ground allspice
- 3/4 cup sour cream
- 1/4 cup dill pickle juice see Notes
- 3 tablespoons minced fresh dill
Optional Serving Suggestions:
- Sour cream for garnish
- Fresh dill for garnish
- Sourdough bread buttered
Instructions
- Sweat the vegetables for the soup base. Add the butter to a 5-quart pot over medium heat. Once the butter is mostly melted, stir in the onion, carrot, and celery. Cook until the vegetables are starting to soften, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
- Add the remaining ingredients and simmer. Add the potato, dill pickle, chicken stock, salt, black pepper, and allspice, and stir. Turn up the heat to bring the soup to a boil, and then turn the heat down so the soup simmers, cover the pot, and cook until the vegetables are softened but not mushy, about 10 minutes.
- Mash a bit to thicken the soup. If desired, use a potato masher to coarsely mash some of the vegetables.
- Finishing touches. Remove from the heat and stir in the sour cream, dill pickle juice, and minced fresh dill. Taste and add additional salt and black pepper if desired. Enjoy!
Notes
- Nutritional Information: Information for this recipe was calculated without the optional serving suggestions.
- Dill Pickles and Dill Pickle Juice: Make sure to use a sour dill pickle that isn’t overly vinegary for this recipe. I like to use half-sour pickles here.
- Storage: Store this soup in an airtight container in the fridge for up to 4 days. You can also freeze this soup for up to 6 months. If possible, I like to freeze pickle soup before adding the sour cream to avoid curdling.
- Reheating: Because of the sour cream in the broth, I recommend gently reheating this soup on the stovetop while stirring frequently.
Nutrition
Calories: 319kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1117mg | Potassium: 829mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4723IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 2mg