Description
Creamy Dill Pickle Soup (Zupa Ogórkowa) is a comforting Polish-inspired dish featuring tender potatoes simmered in vegetable broth with tangy dill pickles, blended into a smooth and creamy soup finished with fresh dill and rich heavy cream. This soup offers a delightful balance of creamy texture and zesty pickle flavor, perfect for a warming meal.
Ingredients
Scale
Main Ingredients
- 4 medium-sized potatoes, peeled and diced (Approximately 600g)
- 1 medium onion, chopped (Approximately 150g)
- 3 cups vegetable broth (Approximately 750ml)
- 1 cup dill pickles, diced (Approximately 180g)
- 1 cup heavy cream (Approximately 240ml)
Seasonings and Oils
- 2 tablespoons olive oil
- 1 tablespoon fresh dill, chopped (Alternatively, use 1 teaspoon dried dill)
- Salt, to taste
- Pepper, to taste
Instructions
- Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, allowing the onion to soften and develop sweetness.
- Cook Potatoes: Add the diced potatoes to the pot and stir well to coat them with the oil and onions. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring to a boil, then reduce the heat to a simmer. Cook for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Add Pickles and Dill: Once the potatoes are tender, stir in the diced dill pickles and fresh dill. Let the mixture simmer gently for another 5 minutes to meld the flavors together.
- Blend Soup: Use an immersion blender to blend the soup to your preferred consistency, either smooth or slightly chunky. If you do not have an immersion blender, carefully ladle the soup into a regular blender, blend until smooth, and then return it to the pot.
- Add Cream: Lower the heat to low and stir in the heavy cream. Allow the soup to heat through gently for about 5 minutes, making sure it does not boil to prevent curdling.
- Season: Season the soup with salt and pepper according to your taste preferences, stirring well to combine all flavors.
- Serve: Serve the soup hot, garnished with extra fresh dill if desired for an added burst of color and herbaceous flavor.
Notes
- You can substitute heavy cream with sour cream for a tangier taste or a lighter option, but add it off heat to prevent curdling.
- Use fresh dill whenever possible for the best flavor; dried dill works in a pinch.
- If you prefer a chunkier soup, blend only half of the soup and mix it back in.
- Adjust the amount of dill pickles according to how tangy you want the soup.
- This soup freezes well, but cream may separate after thawing; reheat gently and stir to recombine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup (about 250ml)
- Calories: 210
- Sugar: 3g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Creamy Dill Pickle Soup, Zupa Ogórkowa, Polish Soup, Dill Pickle Recipes, Creamy Potato Soup, Vegetarian Soup
