Creamy Dill Pickle Soup (Zupa Ogórkowa)
Ingredients:
4 medium potatoes, peeled and diced
1 medium onion, diced
3 carrots, grated or diced
3 cups chicken or vegetable broth
1 cup dill pickles, diced (plus extra for garnish)
1 cup pickle juice (from the pickle jar)
1 teaspoon dried dill weed (or more to taste)
½ teaspoon black pepper
Salt, to taste
1 cup sour cream (or Greek yogurt for a lighter option)
Fresh dill, for garnish (optional)
Instructions:
Prepare the Vegetables:
In a large pot, add the diced potatoes, onion, carrots, and chicken or vegetable broth.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the vegetables are tender, about 15-20 minutes.
Add Pickles and Seasoning:
Stir in the diced dill pickles, pickle juice, dried dill weed, black pepper, and salt.
Allow the soup to simmer for an additional 5 minutes, letting the flavors meld together.
Make It Creamy:
Remove the pot from heat and stir in the sour cream until fully incorporated. If you want a creamier texture, you can blend a portion of the soup using an immersion blender, then return it to the pot.
Taste and Adjust:
Taste the soup and adjust seasoning as necessary. If you like a stronger dill flavor, add more dried dill.
Serve:
Ladle the soup into bowls and garnish with extra diced pickles and fresh dill if desired. Enjoy hot!
