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Polish Zupa Ogórkowa, Dill Pickle Soup

A distinctly Polish everyday soup, built on the sharp brine of good dill pickles.
Print Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Polish
Servings: 6 servings
Calories: 230kcal

Ingredients

  • 4 large dill pickles grated or finely diced, plus 1/2 cup pickle brine
  • 6 cups chicken or vegetable broth
  • 1 carrot diced
  • 1 celery root or 2 celery stalks diced
  • 1 onion diced
  • 2 tbsp butter
  • 1/2 cup sour cream
  • 2 tbsp chopped dill
  • Salt and pepper to taste

Instructions

  • Melt butter in a large pot over medium heat. Add onion, carrot, and celery root, cooking 8–10 minutes until softened.
  • Add broth and bring to a simmer. Cook 15 minutes until the vegetables are tender.
  • Stir in grated pickles and pickle brine, simmering 5 more minutes.
  • Reduce heat to low and whisk in sour cream until smooth — do not let it boil after adding the cream.
  • Season with salt and pepper, adjusting sourness with more brine if desired.
  • Top with fresh dill and serve hot.

Nutrition

Serving: 1serving | Calories: 230kcal | Protein: 10g | Fat: 17g | Fiber: 2g
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