Soup - Zupa Ogórkowa (Polish Dill Pickle Soup Recipe)

Author: Judson Barton  

Zupa Ogórkowa (Polish Dill Pickle Soup Recipe) features the tangy flavor of dill pickles paired with garlic, fresh dill, and a variety of vegetables in a creamy broth. This creamy Polish dill pickle soup recipe is common in Eastern Europe, which is known for pickling favorite fruits, vegetables, meats, and eggs.

Zupa Ogórkowa: Polish Creamy Dill Pickle Soup

Zupa Ogórkowa: Polish Creamy Dill Pickle Soup
This creamy Polish dill pickle soup recipe is common in Eastern Europe, which is known for pickling favorite fruits, vegetables, meats, and eggs.
Total time: 45 minutes
Yields: 6 servings
Number of ingredients: 13
Ingredients:
  • 2 tablespoons unsalted butter
  • 1 medium onion, halved and sliced
  • 4 cups chicken broth (or vegetable broth)
  • 4 large garlic dill pickles (about 3 cups chopped)
  • 2/3 cup pickle juice (or water)
  • 4 large potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Sugar, to taste, optional
  • Chopped fresh dill, garnish
  • Hearty rye bread, for serving
How to cook:
  1. Gather the ingredients.
  2. Melt butter in a large pot. Sauté the onion until translucent, about 3 minutes.
  3. Add broth, pickles, pickle juice, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes.
  4. In a small bowl, blend flour with sour cream.​
  5. Temper the sour cream mixture by whisking in a little hot soup, so it does not curdle.
  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. Adjust seasoning with salt and pepper, and optional sugar.
  8. At this point, the soup can be left chunky or puréed to the velvety consistency of vichyssoise.
  9. Serve in heated bowls garnished with optional chopped fresh dill and accompanied by hearty rye bread.
Notes: Pickle Soup (Ogórkowa Zupa) Recipe, In a large pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. The vegetables should be covered with stock, so add more as needed.

Creamy Dill Pickle Soup Zupa Ogórkowa

Dill pickle soup (zupa ogórkowa) is a tangy yet creamy traditional Polish soup that's as Duration: 1:19

Zupa Ogórkowa (Polish Dill Pickle Soup Recipe)

Zupa Ogórkowa (Polish Dill Pickle Soup Recipe)
Zupa Ogórkowa (Polish Dill Pickle Soup Recipe) features the tangy flavor of dill pickles paired with garlic, fresh dill, and a variety of vegetables in a creamy broth. It’s easy to make and perfect for cozying up with!
Provided by: Faith Gorsky
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 5 servings
Cuisine: Polish
Number of ingredients: 17
Ingredients:
  • 4 tablespoons unsalted butter
  • 1 large yellow onion (peeled and chopped (or 3 small onions))
  • 2 large carrots (peeled and chopped)
  • 2 large stalks celery (chopped)
  • 5 large cloves garlic (peeled and crushed)
  • 1 pound yellow potatoes (peeled and cubed into 1/2-inch pieces)
  • 1 cup diced dill pickles (see Note)
  • 4 cups chicken stock (or vegetable stock)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 dried whole allspice berries (or 1 pinch ground allspice)
  • 3/4 cup sour cream
  • 1/4 cup dill pickle juice (see Note)
  • 3 tablespoons minced fresh dill
  • Sour cream (for garnish)
  • Fresh dill (for garnish)
  • Sourdough bread (buttered)
Nutrition:
  • Calories: 319 kcal
  • Carbohydrate: 31 g
  • Protein: 8 g
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Trans Fat: 1 g
  • Cholesterol: 48 mg
  • Sodium: 1117 mg
  • Fiber: 4 g
  • Sugar: 8 g
  • Unsaturated Fat: 6 g
  • Serving Size: 1 serving
How to cook:
  1. Add the butter to a 5-quart pot over medium heat. Once the butter is mostly melted, stir in the onion, carrot, and celery. Cook until the vegetables are starting to soften, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
  2. Add the potato, dill pickle, chicken stock, salt, black pepper, and allspice, and stir. Turn up the heat to bring the soup to a boil, and then turn the heat down so the soup simmers, cover the pot, and cook until the vegetables are softened but not mushy, about 10 minutes.
  3. Use a potato masher to coarsely mash some of the vegetables. This will help thicken the soup.
  4. Remove from the heat and stir in the sour cream, dill pickle juice, and minced fresh dill. Taste and add additional salt and black pepper if desired.
  5. Serve.
Notes: Creamy Dill Pickle Soup (Zupa Ogórkowa), Dill pickle soup (zupa ogórkowa) is a tangy yet creamy traditional Polish soup that's as delicious as it is unusual.

Ogorkowa Zupa Polish Dill Pickle Soup

Ogorkowa Zupa Polish Dill Pickle Soup
Learn how to make the best homemade Ogorkowa Zupa. Our easy sour Polish Dill Pickle Soup features potato, carrots, fresh dill and cream.
Provided by: Andrew Dobson
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Polish
Number of ingredients: 10
Ingredients:
  • 4 tbsp Butter
  • 3 cups Dill pickles (shredded)
  • 1 Carrot (diced)
  • 1 Spanish Onion (diced)
  • 1 lb Yukon Gold Potatoes (diced)
  • 6 cups Chicken broth
  • 1 cup Pickle juice
  • 1/2 cup Whipping cream
  • 2 tbsp Fresh dill (chopped)
  • Salt & Pepper (to taste)
Nutrition:
  • Calories: 210 kcal
  • Carbohydrate: 31 g
  • Protein: 7.2 g
  • Fat: 12.4 g
  • Saturated Fat: 7.2 g
  • Cholesterol: 31 mg
  • Sodium: 1749 mg
  • Fiber: 3.5 g
  • Sugar: 3.7 g
  • Serving Size: 1 serving
How to cook:
  1. Shred dill pickles with a cheese grater. Squeeze the grated pickles with your hands, reserving the liquid for later. After you've squeezed out the pickle juice you should have just shy of 2 cups of grated cucumbers.
  2. Dice potatoes and carrots into small cubes (about 1/2-inch) and finely chop the onion.
  3. Heat the butter in a large pot or Dutch Oven over medium heat.
  4. Add the shredded pickles, grated carrots, chopped onions and diced potatoes. Stir for 5-6 minutes until vegetables are tender. Add chicken stock and simmer while covered for 10 minutes until potatoes are tender.
  5. Take soup off heat and add pickle juice and cream, whisking it into the soup to avoid curdling.
  6. Season the soup with salt and pepper and add chopped dill.
  7. Serve hot and garnish with chopped dill, cracked pepper, sliced pickle and dollop of sour cream.
Notes: Dill Pickle Soup (Traditional Polish Recipe), This Pickle Soup (Zupa Ogorkowa) is by far the most popular Polish soup of them all. This is a traditional recipe passed by generations,

Polish Dill Pickle Soup: Zupa Ogorkowa

Polish Dill Pickle Soup: Zupa Ogorkowa
This savory and creamy Polish Dill Pickle Soup is perfect for any meal. Hearty and filling, it's a great dish to serve with some meaty appetizers or sandwiches.
Provided by: Anna in the Kitchen
Total time: 85 minutes
Cook time: 60 minutes
Prep time: 25 minutes
Yields: 5 servings
Cuisine: Polish
Number of ingredients: 10
Ingredients:
  • Boulion ingredients (you can add a chicken leg or just do veggies - up to you)
  • 1/2 of big celery
  • 1 carrot
  • 1 lbs of pickled cucumbers
  • 1/3 cup of sour cream
  • 3 potatoes
  • 1 tablespoon of salt
  • 1 tablespoon of pepper
  • 2 laurel leaves
  • 1 tablespoon of dill
How to cook:
  1. Put all your carrot and celery apart from pickles in a pot with about 5 big cups of water and spices. If you're using a cubed instant stock concentrate instead of fresh chicken leg add it in this step too. Bring to boil and cook for about 45 minutes.
  2. Grate your pickles in the meantime (you can use the excess water from them to the soup). Peel and chop your potatoes into small cubes (before cooking them).
  3. Once your stock is prepared remove the carrot and celery and finely chop them in small cubes as well.
  4. Put potatoes and pickles back in the pot and cook for an additional 10 minutes. Then add your sour cream and the rest of the veggies you removed earlier (this is important because if you don't remove them you'll have mush in your soup).
  5. Serve with mashed potatoes on the side.
Notes: Dill pickle soup (Zupa ogórkowa / Polish cucumber soup), Tangy and rich dill pickle soup is a traditional Polish soup made with fermented cucumbers and potatoes. It's one of my favorite Polish
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