Dill Pickle Soup Recipe

Introduction:

Dill pickle soup, known traditionally as zupa ogórkowa in Poland, is a creamy, tangy, and comforting dish ideal for cold days. This unique soup blends pickles and pickle juice with hearty vegetables to create a warming, flavorful experience that’s both intriguing and satisfying​.

Ingredients

• Soup Base:
  • 5–5.5 cups chicken or vegetable broth
  • 1.5 lbs russet potatoes, peeled and diced
  • 2 cups chopped carrots
  • 1 cup chopped dill pickles (or pickled gherkins)
  • 1/2 cup pickle juice
  • 1/2 cup sour cream
  • 1/2 cup butter
  • 1/2 cup all-purpose flour (optional, for thickening)
  • 1–1.5 teaspoons Old Bay seasoning (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • Salt to taste (add cautiously, considering the saltiness of pickles)
  • Optional garnishes: fresh dill, sliced pickles, or crusty bread.​

Instructions

1. Prepare Vegetables: In a large pot, combine the broth, potatoes, carrots, and butter. Bring to a boil, then reduce heat to simmer until the potatoes are tender.
2. Add Pickles: Stir in the chopped pickles and pickle juice. Continue to simmer gently.
3. Create a Sour Cream Mixture: In a bowl, mix sour cream and flour into a paste. Gradually whisk 1-2 ladles of hot soup into the sour cream mixture to temper it.
4. Thicken the Soup: Slowly stir the sour cream mixture back into the soup, ensuring it blends evenly. Let the soup simmer on low heat for another 5 minutes.
5. Season and Garnish: Adjust the seasoning with salt, pepper, and Old Bay as needed. Garnish with fresh dill and serve immediately with crusty bread if desired​.

Conclusion

Dill pickle soup is an unconventional yet delicious recipe with a perfect balance of creaminess, tang, and heartiness. It’s a delightful comfort food that showcases traditional Polish flavors while offering a unique twist on classic soups​