Zupa Ogórkowa (aka Polish Dill Pickle Soup) features the tangy flavor of dill pickles paired with garlic, fresh dill, and a variety of vegetables in a creamy broth. It’s easy to make and perfect for cozying up with!
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 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.
Use a potato masher to coarsely mash some of the vegetables. This will help thicken the soup.
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.
Serve.
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.