Zupa Ogórkowa (Polish Dill Pickle Soup)

Zupa Ogórkowa (Polish Dill Pickle Soup)

from thespruceeats.com
50 min
6 servings

Creamy, crunchy, sour, and satisfying — Polish dill pickle soup has it all! Traditionally a hangover cure, this soup will perk up your tastebuds and power you through your day.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 medium onion, halved and sliced
  • 4 cups chicken or vegetable broth
  • 4 medium russet potatoes, peeled and cut into 1/2-inch cubes
  • 4 large garlic dill pickles, cut into 1/2-inch cubes, about 2 cups
  • 2/3 cup pickle juice or water
  • 1 teaspoon kosher salt, more to taste
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • Freshly ground black pepper, to taste
  • Sugar, to taste, optional
  • Finely chopped fresh dill, for garnish
  • Hearty rye bread, for serving

Directions

  1. 1

    Gather the ingredients.

  2. 2

    Melt butter in a large pot. Sauté the onion until translucent, about 3 minutes.

  3. 3

    Add broth and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 15 minutes. Add the pickles, pickle juice, and salt. Cook for 5 minutes more.

  4. 4

    In a small bowl, blend flour with sour cream.​

  5. 5

    Temper the sour cream mixture by whisking in a little hot soup, so it does not curdle.

  6. 6

    Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer 3 minutes, or until slightly thickened.

  7. 7

    Adjust seasoning with salt and pepper, and optional sugar.

  8. 8

    At this point, the soup can be left chunky or puréed to the velvety consistency of vichyssoise.

  9. 9

    Serve in heated bowls garnished with fresh dill and accompanied by hearty rye bread.