Zupa Ogórkowa (Polish Dill Pickle Soup)
This Polish Dill Pickle Soup recipe (Zupa Ogórkowa) is a hearty, creamy soup perfect for enjoying on a crisp autumn day! Serve alongside smoked salmon and a slice of toasted sourdough.
Servings: 4 servings
Calories: 444kcal
Equipment
Ingredients
- 1 Yukon gold potato
- 1 tablespoon iodized salt (divided)
- 2 carrots
- 2 celery stalks
- ½ medium yellow onion
- 1 teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon olive oil
- 2 tablespoon unsalted butter
- 1 garlic clove
- 2 tablespoon flour
- 1 cup dill pickles
- ¼ cup cornichons (optional)
- 4 cups chicken broth
- 1 cup pickle brine
- 1 tablespoon mustard seeds
- ¼ cup fresh dill
- 1 cup dill havarti
- 1 cup sour cream
- 4 oz cold smoked salmon
Instructions
- Dice 1 Yokon gold potato and add to pot along with water and ½ tablespoon salt. Boil for 20 minutes, then strain and set aside. While potato is boiling, chop carrots, celery, and half an onion and add to a large pot or dutch oven along with salt, pepper, smoked paprika, thyme, and a bay leaf.
- Add 1 tablespoon olive oil and 2 tablespoon unsalted butter to the pot, then sauté vegetables over low-medium heat for about 5 minutes or until celery and onion begin turning translucent. Add minced garlic and toast for 30 seconds, then add diced potatoes to the pot, along with 2 tablespoon flour. Stir to create a roux.
- Add chopped dill pickles, cornichons, chicken broth, dill pickle juice, mustard seeds, and fresh dill to the pot, then cover and simmer over low heat for 30 minutes. Grate havarti cheese and add to the pot along with sour cream and stir until cheese is melted and ingredients are combined.
- Plate and top each serving with a scoop of sour cream, more fresh dill, and 1 ounce of cold smoked salmon.
Notes
-
- You can serve this dill pickle soup alongside a slice of lightly toasted sourdough bread for an even more filling meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If you plan on freezing some of the soup, I recommend doing so before you add sour cream and cheese since dairy-based soups don't freeze well!
Nutrition
Serving: 1 Bowl | Calories: 444kcal | Carbohydrates: 25g | Protein: 18g | Fat: 31g | Saturated Fat: 15g | Trans Fat: 1g | Sodium: 4392mg | Fiber: 3g | Sugar: 6g
