Creamy Dill Pickle Soup
Introduction:
Creamy Dill Pickle Soup, also known as zupa ogórkowa, is a delightful and unique Polish dish that combines tangy pickles with creamy broth for a comforting and flavorful soup experience. This vegetarian soup is perfect for warming up on cold winter days and offers a surprising twist on traditional comfort food.
Preparation Time:
Preparing this soup takes just 10 minutes, allowing you to quickly gather and chop the ingredients before cooking.
Cooking Time:
The soup requires approximately 30 minutes of cooking time to simmer and allow the flavors to meld together, resulting in a rich and creamy broth.
Total Time:
In total, you’ll need about 40 minutes to prepare and cook this Creamy Dill Pickle Soup, making it a convenient option for a satisfying meal.
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 liters (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. Add the chopped onion, carrot, and celery stalks, and cook for 5-6 minutes until the vegetables soften slightly.
- Stir in the diced pickled gherkins, pickle juice, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the potatoes are fork-tender.
- Mix a ladle of soup into the sour cream to temper it, then whisk this mixture into the soup. Stir in the chopped fresh dill and season the soup to taste with salt and freshly ground black pepper.
- Serve the Creamy Dill Pickle Soup hot, garnished with extra fresh dill and accompanied by sliced dill pickles and rye bread or your favorite crusty bread for a delightful and satisfying meal.
Nutrition Information:
- Yield: 4 servings
- Calories: 312
- Total Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Unsaturated Fat: 5g
- Cholesterol: 42mg
- Sodium: 1778mg
- Carbohydrates: 40g
- Fiber: 4g
- Sugar: 12g
- Protein: 6g
Note: Nutritional information is provided as an estimate and may vary based on specific ingredients used.
Dill pickle soup (zupa ogórkowa) is a tangy yet creamy traditional Polish soup that’s as delicious as it is unusual. Made with pickled gherkins, this Polish pickle soup is the perfect vegetarian comfort food on a cold winter day.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
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).
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
Nutritional information is an estimate provided by an online nutrition calculator.