Description
Polish comfort meets tangy delight in this creamy dill pickle soup (zupa ogorkowa), where briny pickles dance with rich potatoes and creamy broth. Hearty ingredients blend into a soul-warming dish that connects you to traditional Polish kitchen magic.
Ingredients
Scale
Main Ingredients:
- 4 cups (946 ml) chicken broth
- 1 cup (240 ml) diced potatoes
- 2 large dill pickles, finely chopped
- 1/2 cup (120 ml) pickle juice
Vegetables and Aromatics:
- 1/2 cup (120 ml) chopped onion
- 1/2 cup (120 ml) chopped carrots
Dairy and Thickening Agents:
- 1/4 cup (60 ml) butter
- 1/4 cup (30 g) all-purpose flour
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) sour cream
Seasonings:
- Salt to taste
- Pepper to taste
Garnish:
- Fresh dill
Instructions
- Prepare a large pot and combine chicken broth, diced dill pickles, tangy pickle juice, cubed potatoes, chopped onion, and sliced carrots over high heat.
- Bring the mixture to a rolling boil, then reduce temperature to low and allow vegetables to simmer for 15-20 minutes until potatoes become tender and easily pierced with a fork.
- In a separate saucepan, melt butter over medium heat, creating a golden base for the creamy roux.
- Gradually sprinkle flour into the melted butter, whisking continuously to prevent lumps and create a smooth, golden paste.
- Slowly pour milk into the roux, whisking consistently to develop a silky, lump-free sauce with a consistent texture.
- Gently incorporate the milk mixture into the simmering vegetable broth, stirring constantly to ensure even blending and prevent scorching.
- Continue cooking the soup for 3-5 minutes until the liquid slightly thickens and develops a rich, creamy consistency.
- Remove the pot from heat and fold in sour cream, creating a luxurious and velvety soup texture.
- Season with salt and freshly ground black pepper to enhance the complex flavor profile.
- Ladle the hot soup into serving bowls and garnish with delicate sprigs of fresh dill for a vibrant, aromatic finish.
Notes
- Pickle Power: Choose crisp, tangy dill pickles with robust flavor for maximum soup impact.
- Roux Technique: Slowly whisk milk into butter-flour mixture to prevent lumpy texture and ensure silky smoothness.
- Sour Cream Tip: Add sour cream off heat to prevent curdling and maintain creamy consistency.
- Dietary Adaptation: Swap chicken broth with vegetable broth for vegetarian version, use gluten-free flour for celiac-friendly option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg