Dill Pickle Soup (Zupa Ogorkowa)
This Dill Pickle Soup Recipe turns humble jarred pickles into a creamy, tangy bowl of comfort that tastes like nothing else in your soup rotation. The broth is rich and velvety, thickened with potatoes and a touch of flour, then finished with sour cream and fresh dill. It comes from Poland, where it's known as zupa ogorkowa, and once you try it, you'll understand why it has such devoted fans.
Equipment
- Large Dutch oven or heavy-bottomed stockpot
- Box grater
- Sharp chef's knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Small mixing bowl For the flour slurry
- Immersion blender Optional
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion diced (about 1 cup)
- 2 medium carrots diced (about 1 cup)
- 2 celery stalks diced (about 1 cup)
- 3 garlic cloves minced
- 1.5 pounds Yukon gold potatoes 680g, peeled and diced into 1/2-inch cubes
- 6 cups low-sodium chicken broth 1.4L (or vegetable broth for vegetarian version)
- 1.5 cups whole kosher dill pickles 180g, grated or finely diced
- 0.5 cup dill pickle brine from the jar
- 2 tablespoons all-purpose flour
- 2 bay leaves
- 0.5 cup sour cream
- 3 tablespoons fresh dill chopped, plus more for garnish
- salt and black pepper to taste
For Serving (Optional)
- Crusty bread for dipping
- Extra sour cream dollop for garnish
Instructions
- Melt butter and oil in a Dutch oven over medium heat. Add onion, carrots, and celery; cook 6-8 minutes until onion is translucent and fragrant.
- Add garlic and cook 30-60 seconds, stirring constantly until fragrant.
- Add diced potatoes and stir to coat. Pour in broth, add bay leaves, bring to a boil, then reduce to a gentle simmer. Cover partially and cook 15-18 minutes until potatoes are fork-tender.
- Stir in grated pickles and pickle brine. Simmer uncovered for 5 minutes to infuse the broth. Season with salt and pepper to taste.
- In a small bowl, whisk flour with 1/2 cup warm broth until smooth. Slowly pour slurry back into soup while stirring constantly. Simmer 3-4 minutes until thickened.
- Remove pot from heat. Temper sour cream by stirring in a spoonful of hot broth, then repeat twice more. Slowly stir tempered sour cream into the soup.
- Fold in fresh dill and remove bay leaves. Ladle hot soup into bowls. Garnish with extra dill and a dollop of sour cream if desired. Serve with crusty bread.
Notes
- Choose naturally fermented, salt-brined pickles (like Bubbies) for a rounder, more authentic flavor than vinegar-based ones.
- Always grate the pickles instead of chopping them for a smoother texture that melts seamlessly into the broth.
- To prevent curdling, always temper sour cream with warm broth before adding to the soup. Never let soup boil after adding sour cream.
- Start with less pickle brine and add more to taste, as brands vary in saltiness and acidity.
- Let the soup rest for a few minutes off the heat before serving to allow flavors to settle.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on stovetop over low heat, stirring often.
- Freezing is not recommended as potatoes and cream can become grainy when thawed.
- For a heartier version, add shredded rotisserie chicken, cooked bacon, or ham.
- Make it vegetarian by swapping chicken broth for vegetable broth.
- If soup thickens too much in the fridge, thin with a splash of broth while reheating.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 24gProtein: 6gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 780mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 45IUVitamin C: 15mgCalcium: 6mgIron: 8mg
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