Creamy Dill Pickle Soup

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Creamy Dill Pickle Soup (Zupa Ogórkowa) – Tangy, Hearty & Comforting

A Polish classic made with grated pickles, potatoes, and sour cream—this soup is cozy, creamy, and full of bold flavor.

Introduction: A Bowl of Polish Comfort

If you’ve never tried Zupa Ogórkowa, or Polish Dill Pickle Soup, you’re in for a delicious surprise. This traditional soup is a staple in many Polish households, especially during the colder months. It’s tangy, creamy, and deeply satisfying—made with grated pickles, tender potatoes, and a sour cream-thickened broth that’s both rich and refreshing.

While it may sound unusual to some, this soup is beloved for its balance of flavors: the briny sharpness of pickles, the earthiness of root vegetables, and the velvety finish of sour cream. It’s a dish that warms you from the inside out and brings a taste of Eastern Europe to your table.

Ingredients Breakdown

Let’s take a closer look at what makes this soup so special:

Aromatics & Base:

  • Butter (1 tbsp)
    Adds richness and helps soften the aromatics.
  • Onion (1 large, finely chopped)
    Provides a sweet, savory base.
  • Garlic (2 cloves, minced)
    Adds depth and aroma.

Vegetables:

  • Chicken broth (4 cups)
    Forms the flavorful base of the soup. Use homemade or store-bought.
  • Potatoes (2 large, peeled and cubed)
    Add heartiness and soak up the tangy broth.
  • Carrot (1 large, grated)
    Adds sweetness and color.

Pickle Power:

  • Dill pickles (1 cup, grated)
    The star ingredient—adds tang and texture.
  • Pickle juice (½ cup, or to taste)
    Intensifies the briny flavor. Adjust based on your preference.

Creamy Finish:

  • Sour cream (1 cup)
    Adds creaminess and balances the acidity.
  • Flour (¼ cup)
    Helps thicken the soup when combined with sour cream.

Seasoning:

  • Dried dill (1 tsp) or fresh dill (1 tbsp, chopped)
    Enhances the pickle flavor and adds freshness.
  • Salt and pepper (to taste)
    Essential for seasoning—adjust at the end.

Optional: Add a bay leaf or a pinch of marjoram for extra depth.

Equipment Needed

  • Large soup pot or Dutch oven
  • Grater
  • Mixing bowls
  • Whisk
  • Ladle
  • Knife and cutting board

Step-by-Step Instructions

Step 1: Sauté the Aromatics

In a large pot over medium heat:

  • Melt 1 tbsp butter.
  • Add 1 chopped onion and cook until translucent, about 3–5 minutes.
  • Stir in 2 minced garlic cloves and sauté for 1 more minute.

Tip: Don’t let the garlic brown—it can turn bitter.

Step 2: Build the Broth

Pour in 4 cups chicken broth.

Add:

  • 2 large potatoes, peeled and cubed
  • 1 large carrot, grated

Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.

Step 3: Add Pickles & Juice

Stir in:

  • 1 cup grated dill pickles
  • ½ cup pickle juice (start with less and adjust to taste)

Simmer for 5 more minutes to let the flavors meld.

Tip: Taste the broth before adding more pickle juice—it should be tangy but balanced.

Step 4: Temper the Sour Cream

In a small bowl:

  • Whisk together 1 cup sour cream and ¼ cup flour until smooth.

Ladle a bit of hot soup into the sour cream mixture to temper it—this prevents curdling.

Slowly stir the tempered mixture back into the soup, whisking constantly.

Step 5: Simmer & Season

Continue cooking for 5 more minutes, stirring frequently, until the soup thickens slightly.

Add:

  • 1 tsp dried dill or 1 tbsp fresh dill
  • Salt and pepper to taste

Taste and adjust seasoning as needed.

Step 6: Serve

Ladle into bowls and garnish with:

  • Extra fresh dill
  • A dollop of sour cream
  • Crusty rye bread on the side

Yields:

  • 4–6 servings

Presentation Tip: Serve in rustic bowls with a pickle spear on the side for fun.

Serving Suggestions

Perfect for:

  • Cold winter nights
  • Polish-themed dinners
  • Comfort food cravings
  • Leftover pickle juice recipes

Pair with:

  • Rye or sourdough bread
  • Kielbasa or smoked sausage
  • Cucumber salad or sauerkraut

Tip: This soup gets even better the next day—make a double batch!

Variations to Try

Want to make it your own? Try these delicious twists:

Chicken Dill Soup

Add shredded cooked chicken for extra protein.

Vegetarian Version

Use vegetable broth and skip the sour cream or use a plant-based alternative.

Creamy Cheddar Twist

Stir in a handful of shredded cheddar for a cheesy finish.

Spicy Kick

Add a pinch of red pepper flakes or a splash of hot sauce.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 2 days in advance.
  • Refrigerate: Store in airtight container for up to 4 days.
  • Freeze: Freeze without the sour cream mixture. Add it fresh when reheating.

Tip: Reheat gently over low heat to avoid curdling.

Nutrition Notes (Per Serving, ~1 of 6)

  • Calories: ~220
  • Protein: ~6g
  • Carbohydrates: ~18g
  • Fat: ~14g
  • Sugar: ~4g
  • Sodium: ~600mg
  • Fiber: ~2g

This soup is:

  • Creamy and tangy
  • Hearty and comforting
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Creamy Dill Pickle Soup (Zupa Ogórkowa) is more than just a recipe—it’s a warm, nostalgic hug in a bowl. Whether you’re honoring your Polish roots or just exploring new flavors, this soup is guaranteed to surprise and delight. It’s proof that pickles belong in more than just sandwiches—and that comfort food can be bold, bright, and beautifully briny.

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