Creamy Dill Pickle Soup (Zupa Ogórkowa) Recipe
If you’re seeking a dish that dances between comforting and boldly tangy, Creamy Dill Pickle Soup (Zupa Ogórkowa) is a must-try. This beloved Polish classic combines grated dill pickles, hearty potatoes, velvety sour cream and fresh dill in a broth that’s surprisingly rich, satisfyingly savory, and cut through with just the right hit of pickle goodness. Each spoonful is both familiar and intriguing—think creamy potato soup with a punchy, briny twist! If you love recipes with character and crave a bowlful of homey flavors, this is the one that will make your kitchen the coziest spot in town.
Ingredients You’ll Need
The beauty of Creamy Dill Pickle Soup (Zupa Ogórkowa) is how every ingredient plays its own starring role, contributing body, color, brightness or a subtle nudge of heat. These simple items weave together into something irresistibly slurpable—so gather the essentials and let’s get started!
- Butter: Lends a hint of richness and assists in softening the onions and garlic for a flavorful base.
- Onion: Finely chopped onion adds sweetness and depth—don’t skip it!
- Garlic: Provides that beloved aromatic background; go for fresh if you can.
- Potatoes: Peeled and diced, potatoes thicken the soup and transform it into a hearty meal.
- Carrot: Grated carrot enhances the color and lends natural sweetness.
- Dill Pickle: Grated for optimal distribution, this is the flavor heart of the soup.
- Dill Pickle Juice: Just a splash brings the signature tang—adjust to your taste!
- Vegetable or Chicken Broth: Use whichever you prefer; vegetable keeps it vegetarian-friendly.
- Sour Cream: For that luxurious, velvety texture and classic creamy tang.
- All-Purpose Flour: Whisked in to help thicken the soup alongside the potatoes.
- Dried or Fresh Dill: Fresh is unbeatable, but dried works in a pinch for that herby brightness.
- Bay Leaf: Adds warmth and depth while simmering—remember to fish it out before serving!
- Black Pepper: A gentle hit of spice that lifts the entire bowl.
- Salt: Start small, then taste and season more if needed depending on your pickles and broth.
- Heavy Cream (Optional): Extra luxuriousness if you’re in the mood for something especially rich.
How to Make Creamy Dill Pickle Soup (Zupa Ogórkowa)
Step 1: Build the Flavor Base
Begin by melting your butter over medium heat in a large, heavy-bottomed pot. Once it’s foaming, add the finely chopped onion and sauté gently for 3 to 4 minutes until it becomes soft and translucent. The aromatic base is fundamental—take care not to rush it! Toss in the minced garlic and stir for just a minute, until fragrant but not browned.
Step 2: Add the Hearty Veggies
Scatter in the grated carrot and diced potatoes, stirring to coat every piece in the buttery, aromatic mixture. This step ensures that every veggie gets some love and begins to soften, ready to soak up all the flavors coming their way.
Step 3: Simmer the Broth
Pour in your broth of choice—vegetable or chicken both work wonders—and drop in the bay leaf. Bring the whole pot to a gentle boil, then immediately reduce the heat so everything simmers gently. After about 15 minutes, your potatoes should be fork-tender and the broth infused with veggie goodness.
Step 4: Layer in Pickle Magic
Grate the dill pickle (trust me, it’s worth it for even distribution), then add it along with its bracing juice to the simmering soup. Suddenly, you’ll smell that unmistakable pickle aroma—a sign you’re on the right track to true Creamy Dill Pickle Soup (Zupa Ogórkowa) authenticity.
Step 5: Make the Creamy Slurry
In a small bowl, whisk the sour cream with the flour until perfectly smooth, with no lumps hiding at the bottom. To temper (meaning: prevent curdling), add a few hot spoonfuls of soup to your bowl, whisking constantly. Then, slowly pour this creamy mixture back into your soup—watch how luxuriously it transforms!
Step 6: Finish and Season
Let everything gently simmer for another 5 to 7 minutes, stirring often so nothing sticks. Remove from heat, fish out the bay leaf, then stir in your dill, black pepper, salt and, if the mood strikes, a splash of heavy cream for extra opulence. Taste and adjust seasoning as desired. Your Creamy Dill Pickle Soup (Zupa Ogórkowa) is now ready to serve piping hot!
How to Serve Creamy Dill Pickle Soup (Zupa Ogórkowa)
Garnishes
Finish each bowl with a sprinkle of freshly chopped dill, a few grinds of black pepper, or even a paper-thin pickle slice perched on top for flair. If you adore richness, a dollop of sour cream makes it extra special and encourages a creamy swirl as you dig in.
Side Dishes
The best companion for Creamy Dill Pickle Soup (Zupa Ogórkowa) is classic rye bread, hearty and rustic. Crusty rolls or breadsticks are also perfect for mopping up every last drop—you’ll want something sturdy to stand up to this lively soup.
Creative Ways to Present
For a dinner party, ladle the soup into little mugs or espresso cups as a unique appetizer, garnished with microgreens or pickled dill carrots. Or serve family style in a big, steaming tureen alongside a platter of assorted breads and pickled veggies for all to share.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Creamy Dill Pickle Soup (Zupa Ogórkowa) in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, and the potatoes stay tender—just give it a little stir before reheating.
Freezing
You can freeze this soup, but be aware that dairy-based soups sometimes separate or turn a tad grainy once thawed. For best results, freeze before adding the sour cream and heavy cream; add them when reheating for ultimate creaminess.
Reheating
Gently reheat your soup on the stovetop over low heat, stirring frequently to keep it smooth and prevent scorching. If it thickens too much, whisk in a splash of broth or water until it returns to your dream consistency.
FAQs
Can I use Greek yogurt instead of sour cream?
Yes! Greek yogurt is a fantastic lower-fat alternative that still brings plenty of tang and creaminess. Just whisk well for a smooth result.
Which type Soup
Look for classic dill pickles that are firm and garlicky, rather than sweet or bread-and-butter kinds. Homemade or Polish-style pickles are ideal for true Zupa Ogórkowa flavor.
What if I want a vegetarian version?
Simply use vegetable broth and skip any bacon or meat-based toppings. The soup is naturally vegetarian with these adjustments—and just as hearty!
Can I make it chunkier or smoother?
Absolutely. If you prefer your soup less rustic, blend half with an immersion blender, then combine with the rest for both a creamy body and some satisfying potato chunks.
Is Creamy Dill Pickle Soup (Zupa Ogórkowa) spicy?
Nope! The spice comes just from black pepper. But you can certainly add a pinch of chili flakes if you fancy a gentle heat alongside all that briny goodness.
Final Thoughts
If ever there were a soup to brighten up chilly days or bring a joyful twist to your weekly meal plan, it’s Creamy Dill Pickle Soup (Zupa Ogórkowa). Give this beloved classic a try, and let its creamy, tangy, comforting flavors win a place at your table too. Share a steaming bowl with someone you love and watch how quickly it disappears!
Print
Creamy Dill Pickle Soup (Zupa Ogórkowa) Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Creamy Dill Pickle Soup, known as Zupa Ogórkowa in Polish cuisine, is a hearty and flavorful soup that combines the tanginess of dill pickles with the creaminess of sour cream. This vegetarian soup is a comforting dish with a unique twist.
Ingredients
Main Ingredients:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
Additional Ingredients:
- 1 large carrot, grated
- 1 large dill pickle, grated
- 1/2 cup dill pickle juice
- 4 cups vegetable broth or chicken broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried dill or 2 tablespoons fresh chopped dill
- 1 bay leaf
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- Optional: 1/2 cup heavy cream for extra richness
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Sauté the onion until translucent, then add garlic.
- Cook Vegetables: Add carrot, potatoes, broth, and bay leaf. Simmer until potatoes are tender.
- Thicken Soup: Add pickle and juice. Whisk sour cream and flour; temper with hot soup. Stir into pot and simmer.
- Season and Finish: Add dill, black pepper, salt, and heavy cream if using. Remove bay leaf before serving.
Notes
- For a tangier soup, increase the amount of pickle juice.
- Use fresh dill for the best flavor.
- You can blend half of the soup for a creamier consistency, but traditionally it’s served chunky.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 5g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
