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.
Servings: 6
Calories: 210kcal
Equipment
- cheese grater
- measuring spoons
- measuring cups
- Large pot or Dutch Oven
- whisk
- Wooden spoon
- French knife
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
Instructions
- 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.
- Dice potatoes and carrots into small cubes (about 1/2-inch) and finely chop the onion.
- Heat the butter in a large pot or Dutch Oven over medium heat.
- 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.
- Take soup off heat and add pickle juice and cream, whisking it into the soup to avoid curdling.
- Season the soup with salt and pepper and add chopped dill.
- Serve hot and garnish with chopped dill, cracked pepper, sliced pickle and dollop of sour cream.
Nutrition
Calories: 210kcal | Carbohydrates: 31g | Protein: 7.2g | Fat: 12.4g | Saturated Fat: 7.2g | Cholesterol: 31mg | Sodium: 1749mg | Potassium: 637mg | Fiber: 3.5g | Sugar: 3.7g | Calcium: 52mg | Iron: 2mg