Creamy Polish Dill Pickle Soup (Zupa Ogorkowa)

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Savory, sour, creamy, and rich Polish dill pickle soup (zupa ogórkowa) is a classic Polish soup made with pickles- fermented cucumbers, dill, and potatoes. Dive into Polish culinary tradition and savor the warmth of this beloved soup today!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dinner, lunch, Soup

Cuisine: Eastern European, European

Keyword: Pickle Soup, Polish Pickle Soup, Zupa Ogorkowa

Servings:

Calories: 172kcal

Equipment

Ingredients

1 jar Pickles From Bubbies company
2 lbs Potatoes Large dice
3 Carrots Small dice
1 Parsnip Smal dice
1 Celeriac Small dice (optionsl)
1 Onion Small dice
8 cups Veggie Stock Add more if needed
2 tbsp Onion Granulated
2 tbsp Basil Dried
2 tbsp Olive oil
1 cup Sourcream
3 tbsp Fresh dill and for garnish
Black pepper to taste
2 tbsp Butter optional

Instructions

Grate jar of Bubbies pickles (the best!) in the food processor or use big holes of a box grater. Save the pickle juice for later.
Small dice: carrots, parsley root, onion, celery root (celeriac).
Dice potatoes in small chunks.
Dice the onion. Heat olive oil in a big pot on medium-high heat; add the onion.
Cook over medium-low heat for about 5 minutes, and add minced garlic at the end.
Then add 2 tbsp of butter and let it melt (optional).
Add diced vegetables and, potatoes, and chicken stock, covering the ingredients.
Add dried basil, onion powder, and black pepper.
Cook it until vegetables are soft for 1-1.5 hours.
Transfer sour cream into a small bowl and add a couple of tablespoons of soup, stirring after every added tablespoon. Repeat the process until all sour cream is added. Add the sour cream mixture (tempered cream) to the soup and stir it.
Add chopped dill and stir it.
Take the pot off the heat, add grated pickles with your saved pickle brine/juice, and stir it.
Serve with dollp of souyrceram and fresh dill.

Nutrition