Polish Dill Pickle Soup: Zupa Ogorkowa
This savory and creamy Polish Dill Pickle Soup is perfect for any meal. Hearty and filling, it's a great dish to serve with some meaty appetizers or sandwiches.
- Prep time
- 25 min
- Cook time
- 1 hr
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Boulion ingredients (you can add a chicken leg or just do veggies - up to you)
- 1/2 of big celery
- 1 carrot
- 1 lbs of pickled cucumbers
- 1/3 cup of sour cream
- 3 potatoes
- 1 tablespoon of salt
- 1 tablespoon of pepper
- 2 laurel leaves
- 1 tablespoon of dill
Instructions
- 1
Put all your carrot and celery apart from pickles in a pot with about 5 big cups of water and spices. If you're using a cubed instant stock concentrate instead of fresh chicken leg add it in this step too. Bring to boil and cook for about 45 minutes.
- 2
Grate your pickles in the meantime (you can use the excess water from them to the soup). Peel and chop your potatoes into small cubes (before cooking them).
- 3
Once your stock is prepared remove the carrot and celery and finely chop them in small cubes as well.
- 4
Put potatoes and pickles back in the pot and cook for an additional 10 minutes. Then add your sour cream and the rest of the veggies you removed earlier (this is important because if you don't remove them you'll have mush in your soup).
- 5
Serve with mashed potatoes on the side.