Hey everyone, Jason Griffith here! If you’re looking for a soup that’s truly unique, incredibly comforting, and bursts with an unexpected tangy flavor, then you’re in for a treat today. We’re diving into the heart of Polish cuisine with my recipe for Creamy Dill Pickle Soup, known in Poland as Zupa Ogórkowa. This isn’t just soup; it’s a rich, creamy, and wonderfully satisfying concoction packed with tender potatoes, savory vegetables, and the delightful zing of dill pickles. It’s pure comfort in every spoonful and guaranteed to warm you from the inside out!
Why I Love This Recipe
What’s not to love about a soup that defies expectations and delivers big on flavor? I’m absolutely obsessed with Creamy Dill Pickle Soup because it’s so distinct and utterly delicious. The tangy dill pickles might sound unusual for a soup, but they create an incredible depth of flavor that’s perfectly balanced by the creamy broth and tender vegetables. It’s fantastic for a cozy weeknight dinner, perfect for feeding a hungry family, or an absolute must for chilly evenings. Plus, it’s easily customizable with your favorite additions, making it a versatile and deeply satisfying meal for everyone. The aroma that fills your kitchen while it simmers is simply divine, even if it’s an unexpected scent!
The Unique History of Polish Dill Pickle Soup (Zupa Ogórkowa)
Dill Pickle Soup, or Zupa Ogórkowa, is a cherished staple in Polish culinary tradition. Its origins are deeply rooted in the practical and resourceful nature of Eastern European cooking, where fermented foods like pickled cucumbers (ogórki kiszone) are a common dietary component, particularly valuable during long winters. The brine from these pickles often served as a flavorful base for soups.
Unlike the sweet gherkins found in American supermarkets, Polish dill pickles are fermented, giving them a distinct sour and salty tang that forms the backbone of this soup’s unique flavor. Often made with a base of vegetable broth, potatoes, and root vegetables, and finished with a touch of cream or sour cream, Zupa Ogórkowa is a testament to the Polish ability to create deeply comforting and satisfying dishes from humble ingredients. It’s a truly unique flavor experience that reflects the resourceful and flavorful essence of traditional Eastern European cuisine.
Ingredients
Here’s what you’ll need to create this comforting and unique Creamy Dill Pickle Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth or vegetable broth (low sodium recommended)
- 4-5 medium Russet or Yukon Gold potatoes (about 2 lbs), peeled and diced into 1/2-inch cubes
- 1/2 cup shredded dill pickles (from fermented dill pickles, not sweet pickles)
- 1/2 cup dill pickle juice (from the jar of pickles)
- 1/2 teaspoon dried dill (plus more for garnish)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 cup sour cream (full-fat recommended)
- 1/2 cup heavy cream (optional, for extra richness)
- Optional Garnish: Fresh dill sprigs, extra shredded pickle, a dollop of sour cream
Swaps and Notes
- Dill Pickles: The success of this soup hinges on using fermented dill pickles (often found in the refrigerated section of European delis or specialty stores, or homemade), not sweet or gherkin pickles. Their distinct sour and salty flavor is crucial. Shredding them is ideal for texture.
- Pickle Juice: Don’t discard that pickle juice! It’s essential for the soup’s characteristic tang.
- Potatoes: Russet or Yukon Gold potatoes are excellent for thickening the soup as they break down slightly while cooking, contributing to the creamy texture.
- Broth: Low-sodium chicken or vegetable broth allows you to control the overall saltiness.
- Dairy: Full-fat sour cream provides the authentic tang and richness often found in Polish soups. Heavy cream is optional but adds extra decadence. You can use half-and-half for a slightly lighter soup.
- Vegetables: The classic mirepoix (onion, celery, carrot) forms a fantastic aromatic base. You can add other root vegetables like parsnips if you wish.
- Herbs: Dried dill is perfect here. Fresh dill at the end adds a bright, aromatic finish.
Steps for the Recipe
Let’s get this unique and comforting Dill Pickle Soup simmering!
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the chopped onion, celery, and carrots. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for 1 minute until fragrant.
- Add Potatoes & Broth: Stir in the diced potatoes, chicken or vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a boil.
- Simmer Potatoes: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are very tender.
- Mash (Optional): Once the potatoes are tender, use a potato masher or the back of a large spoon to gently mash about 1/4 to 1/3 of the potatoes against the side of the pot. This will naturally thicken the soup and create a creamier consistency while still leaving some potato chunks.
- Add Pickles & Juice: Stir in the shredded dill pickles and the dill pickle juice. Add the dried dill. Bring the soup back to a gentle simmer.
- Temper Sour Cream: In a small bowl, whisk the sour cream (and heavy cream, if using) until smooth. Ladle about 1/2 cup of the hot soup broth into the sour cream mixture, whisking constantly to temper it. This prevents the sour cream from curdling when added to the hot soup.
- Add Creamy Base: Pour the tempered sour cream mixture back into the soup in the pot, stirring well to combine. Continue to simmer gently for another 5 minutes, allowing the flavors to meld and the soup to heat through. Do not boil rapidly once dairy is added.
- Serve & Garnish: Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh dill sprigs, extra shredded pickle, or a dollop of sour cream if desired. Serve hot.
Tips for Success
- Authentic Pickles: The flavor of this soup relies heavily on the quality and type of pickles. Seek out traditional fermented dill pickles for the best results.
- Temper the Dairy: This step is crucial for a smooth, creamy soup without curdling. Don’t skip it!
- Adjust Tanginess: If you find the soup isn’t tangy enough, add a little more pickle juice, a tablespoon at a time, until it reaches your desired level.
- Mash for Creaminess: Mashing some of the potatoes provides natural thickening and a delightful texture.
- Gentle Simmer: Once dairy is added, keep the heat low and maintain a gentle simmer to prevent scorching or curdling.
- Taste and Adjust: Always taste your soup before serving and adjust salt, pepper, or herbs as needed.
Serving Suggestions and Pairings
Creamy Dill Pickle Soup is a complete and satisfying meal on its own, but it pairs beautifully with:
- Rye Bread or Pumpernickel: A hearty slice of rye or pumpernickel bread is the perfect accompaniment for dipping.
- Hard-Boiled Eggs: A chopped hard-boiled egg can be a traditional and delicious topping, adding a protein boost.
- Simple Side Salad: A light green salad with a simple vinaigrette dressing provides a refreshing contrast.
- Other Comfort Foods: This soup would complement other hearty dishes well, such as my This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit.
- Beverage Pairings: A simple glass of water, iced tea, or even a crisp light beer would complement this soup nicely.
Storage and Leftover Tips
Creamy Dill Pickle Soup makes fantastic leftovers, and the flavors often deepen even more the next day!
- Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken considerably upon chilling.
- Reheat: To reheat, gently warm portions in a saucepan on the stovetop over low heat, adding a splash of chicken broth or milk to thin out the soup and bring it back to your desired creamy consistency. Stir frequently. You can also microwave individual portions, stirring halfway through.
- Freezing: Freezing is possible, but the texture of the potatoes and cream can sometimes change slightly upon thawing. If freezing, use freezer-safe containers and leave some headspace. Thaw overnight in the refrigerator, then reheat gently, adding liquid as needed.
More Recipes You Will Love
If you enjoyed the comfort and savory flavors of this soup, you might also like these other hearty and easy-to-make meals:
- For another deep, comforting bowl with Southern flavors, my This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort is a must-try.
- If you love quick and flavorful skillet dinners, check out This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
- For truly simple, satisfying comfort food that lets your oven do the work, you’ll love These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays.
- And for a classic comforting pasta dish, you can’t go wrong with my Classic Spaghetti Recipe with Homemade Sauce.
Final Thoughts
Creamy Dill Pickle Soup (Zupa Ogórkowa) is a true culinary adventure—it offers all the rich, savory, and cozy flavors you crave in a hearty bowl, with a unique and utterly delicious tangy twist. It’s perfect for chilly evenings, easy meal prepping, or simply indulging in pure, wholesome comfort. This recipe is a game-changer that will quickly become a beloved staple in your kitchen.
I hope you give this amazing soup a try and enjoy every comforting spoonful! Let me know in the comments below if this becomes your new go-to soup recipe, or what other unique international comfort foods you love to cook. I always love hearing from you! Happy cooking!
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