Dill Pickle Soup is rich, creamy, and tangy, with pickles, dill, garlic, and vegetables. This very popular Polish Zupa Ogórkowa is ready in 30 minutes in 1 pot.
1poundpotatoes(450g) peeled and diced (½-inch dice)
1cupdill picklesdiced (175g)
½cupdill pickle juice115ml (liquid from the jar of pickles)
1cupsour cream(200g)
3tablespoonsdillfresh, finely chopped
½teaspooneach salt and pepperor to taste
Garnish
Sour cream
Fresh dill
Instructions
Melt the butter in a soup pot over a medium heat, then stir in the diced onion, carrot and celery. Cook, stirring often, for 5 minutes or until the vegetables are soft but not browned. Stir in the garlic for a further minute.
Stir in the stock, potatoes, pickles and pickle juice, increase the heat and bring to the boil, then reduce the heat and simmer for 15 minutes or until the potatoes are cooked.
Stir the sour cream with ½ cup of the hot soup (so it doesn’t ‘split’ when added), then stir it all into the soup, along with the chopped dill.
Serve topped with a little sour cream and sprigs of dill.