Creamy Dill Pickle Soup (Zupa Ogórkowa)

Introduction

I recently made Creamy Dill Pickle Soup (Zupa Ogórkowa) for my family, and it was an absolute hit! This soup is an interesting twist on traditional flavors, combining the tangy goodness of dill pickles with the creamy richness of sour cream. The first spoonful brought a burst of nostalgia for all the dill pickle lovers in my family. It was the perfect balance of sour, savory, and creamy, with a heartiness from the potatoes and carrots. What I loved most about this soup is how comforting it was, especially on a chilly evening. It’s a unique yet comforting dish that I can’t wait to make again, and it quickly became a family favorite!

Ingredients

• 1 tablespoon butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 large potatoes, peeled and cubed
• 1 large carrot, grated
• 1 cup dill pickles, grated
• 1/2 cup pickle juice (adjust to taste)
• 1 cup sour cream
• 1/4 cup flour
• 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Sauté the Onion and Garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-5 minutes. Add the minced garlic and sauté for another minute, stirring occasionally to avoid burning the garlic.
2. Cook the Vegetables: Pour in the chicken broth, then add the cubed potatoes and grated carrot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender and cooked through.
3. Add Pickles and Pickle Juice: Once the potatoes are tender, add the grated dill pickles and pickle juice to the pot. Stir well to combine and simmer for an additional 5 minutes to allow the flavors to meld.
4. Prepare the Creamy Mixture: In a small bowl, whisk together the sour cream and flour until smooth. To prevent curdling, ladle a small amount of the hot soup into the sour cream mixture to temper it, stirring continuously. Then slowly add this mixture back into the pot, whisking gently to incorporate.
5. Thicken the Soup: Continue cooking the soup for another 5 minutes, stirring frequently, until the soup thickens to a creamy consistency.
6. Add Dill and Season: Stir in the fresh or dried dill and season the soup with salt and pepper to taste. Adjust the seasoning as needed.
7. Serve: Ladle the soup into bowls and serve hot, garnished with additional fresh dill, if desired.

Nutrition Facts (per serving)

• Servings: 6
• Calories per serving: 250 kcal
• Sugar: 5g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 30mg

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve

• Garnish: Serve the soup hot and garnish with a sprinkle of fresh dill for extra flavor and color.
• Bread: Pair with a slice of crusty bread or a buttered roll for a complete meal.
• As a Main Dish: This soup can easily be a main dish, especially with the addition of bread or a salad.
• With a Side Salad: Serve with a light side salad with greens, cucumbers, or tomatoes to balance the richness of the soup.
• With a Protein: Add cooked chicken, turkey, or bacon bits on top for an extra protein boost.

Additional Tips

1. Adjust Pickle Juice: Depending on how tangy you prefer the soup, adjust the amount of pickle juice. Start with 1/4 cup and taste as you go.
2. Smooth Soup: If you prefer a smoother soup, blend it after simmering and before adding the sour cream mixture.
3. Use Homemade Broth: For a richer flavor, use homemade chicken broth instead of store-bought.
4. Pickle Options: Use your favorite type of dill pickle—sour, kosher, or bread-and-butter, to suit your taste preferences.
5. Leftovers: This soup keeps well in the fridge for 2-3 days. Reheat on the stovetop over low heat, adding a little extra chicken broth if it thickens too much.

Recipe Variations

1. Vegan Version: Replace the butter with olive oil, use vegetable broth instead of chicken broth, and substitute the sour cream with vegan sour cream or coconut cream.
2. Add Protein: For a more filling soup, add cooked chicken or sausage. This can be especially delicious if you’re looking to turn it into a heartier meal.
3. Spicy Kick: Add a few dashes of hot sauce or a finely chopped jalapeño for some heat and an interesting contrast to the creamy tang.
4. Sautéed Pickles: For a different texture, try sautéing the grated pickles in butter before adding them to the soup. This caramelizes them slightly and enhances their flavor.
5. Potato-Free: For a lighter version, skip the potatoes and add more carrots or zucchini for a veggie-packed twist.

Serving Suggestions

• For a Cozy Meal: Serve the soup alongside a warm, cheesy sandwich for a comforting meal.
• In a Large Pot: If you’re hosting a dinner or party, serve the soup in a large pot for guests to help themselves.
• Topped with Crispy Bacon: Crumbled crispy bacon on top adds a savory crunch and balances out the creaminess of the soup.
• With Dill Bread: Pair the soup with homemade or store-bought dill bread for a complete and themed meal.
• As a Starter: Serve as a first course before a light main dish like grilled fish or a salad.

Freezing and Storage

• Freezing: Creamy Dill Pickle Soup can be frozen, but keep in mind that the creaminess may change when thawed. Store it in an airtight container and freeze for up to 3 months. To reheat, defrost in the fridge overnight and reheat slowly on the stovetop.
• Storage: Store leftovers in the refrigerator for up to 3 days. Be sure to let the soup cool completely before refrigerating. When reheating, add a splash of chicken broth if the soup is too thick.

FAQ Section

1. Can I use fresh dill instead of dried dill?
   Yes, fresh dill works wonderfully in this soup. Use about 1 tablespoon of chopped fresh dill for the best flavor.
2. Can I make this soup vegetarian?
   Yes, simply swap out the chicken broth for vegetable broth and use plant-based sour cream or coconut cream.
3. How do I make the soup creamier?
   For a richer, creamier texture, increase the amount of sour cream or add a bit of heavy cream.
4. Can I use sweet pickles instead of dill pickles?
   You can, but the soup will have a sweeter flavor. If you prefer the tangy kick of dill, stick to dill pickles.
5. Can I add meat to this soup?
   Yes, shredded chicken or crumbled sausage can be added to make the soup heartier.
6. How can I thicken the soup more?
   If you want a thicker soup, add more flour to the sour cream mixture or blend the soup for a creamier texture.
7. Can I use half-and-half instead of sour cream?
   Half-and-half will create a less tangy flavor but can still provide creaminess to the soup.
8. Is this soup spicy?
   No, this soup is not spicy unless you add hot sauce or jalapeños.
9. How can I make the soup gluten-free?
   Use gluten-free flour or cornstarch in place of regular flour to thicken the soup.
10. Can I freeze the soup?
    Yes, this soup can be frozen, but keep in mind that the texture may change slightly when reheated.

Conclusion
Creamy Dill Pickle Soup (Zupa Ogórkowa) is a wonderfully unique and comforting dish that blends creamy, tangy, and savory flavors into one delightful bowl. Whether you’re a fan of dill pickles or simply looking for a new soup to try, this recipe is sure to satisfy. It’s perfect for family gatherings, weeknight dinners, or any occasion that calls for a hearty yet refreshing soup. Give it a try, and I’m sure it will become one of your favorites too!

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