Polish Dill Soup, or “Zupa Ogórkowa,” is a hearty, tangy, and creamy soup that combines the comforting flavors of potatoes, carrots, and dill pickles. With its savory broth and a touch of sour cream, this soup is perfect for warming up on a chilly day. The balance of sourness from the pickles and the richness of the broth makes this Polish dish a delightful and unique comfort food experience.
Why You’ll Love This Recipe
This Polish Dill Soup brings a beautiful balance of tangy and savory flavors, making it a refreshing twist on traditional soups. The earthy potatoes and sweet carrots pair perfectly with the zesty dill pickles, creating a comforting and satisfying bowl. It’s light yet filling, with a creamy texture that’s made extra special by the sour cream and fresh dill. Plus, it’s easy to make and packed with flavor—perfect for a cozy meal that feels both hearty and refreshing.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 tbsp butter
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1 onion, chopped
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2 carrots, sliced
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3 medium potatoes, diced
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4 cups vegetable broth
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¾ cup chopped dill pickles
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½ cup pickle juice
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½ cup sour cream
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1 tbsp fresh dill
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Salt & pepper to taste
directions
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In a large pot, melt the butter over medium heat. Sauté the chopped onion and sliced carrots for about 5 minutes until softened.
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Add the diced potatoes, vegetable broth, chopped dill pickles, and pickle juice. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender.
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Stir in the sour cream and fresh dill, mixing well. At this point, you can either blend the soup partially for a creamy texture or leave it chunky for more bite—whichever you prefer.
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Season with salt and pepper to taste. Serve the soup warm and enjoy the tangy, comforting flavors.
Servings and timing
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Servings: 4 servings
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Prep Time: 10 minutes
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Cooking Time: 25 minutes
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Total Time: 35 minutes
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Calories per serving: 295 kcal
Variations
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Vegan Version: Use plant-based butter and replace the sour cream with a vegan alternative such as cashew cream or coconut milk for a dairy-free version.
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Add Meat: For a heartier soup, you can add shredded chicken or smoked sausage to the broth for extra protein.
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Spicy Kick: Add a pinch of cayenne pepper or a few chopped jalapeños to the soup for a spicy twist.
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Herb Variations: If you don’t have fresh dill, you can substitute with dried dill or add other herbs like thyme or parsley for a different flavor profile.
storage/reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to a month. To reheat, gently warm the soup on the stove over low heat, adding a little extra broth or water to loosen the consistency if needed. If frozen, let it thaw overnight in the refrigerator before reheating.
FAQs
Can I make this soup ahead of time?
Yes, this soup is great for making ahead. The flavors often develop even more after sitting for a few hours or overnight.
Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth for a richer flavor, though vegetable broth keeps it light and vegetarian-friendly.
How do I know when the potatoes are done?
The potatoes are done when they’re fork-tender and easily break apart when pierced with a fork. You can also taste one to ensure it’s cooked through.
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used for a slightly sweeter version of the soup. They’ll change the flavor profile but still pair nicely with the pickles and sour cream.
Is this soup spicy?
This soup is not spicy by default, but you can easily add heat with a pinch of cayenne pepper or chili flakes if you prefer a spicy twist.
Can I freeze this soup?
Yes, you can freeze the soup. Just make sure to let it cool completely before transferring to a freezer-safe container. To reheat, thaw overnight in the refrigerator and warm on the stovetop.
How can I make this soup thicker?
If you want a thicker soup, you can blend more of the potatoes, or add a spoonful of flour or cornstarch mixed with water. Let it simmer until thickened.
Can I use dill pickle relish?
You can use dill pickle relish, but I recommend chopping it further to mimic the texture of diced pickles. It will work as a substitute, though fresh dill pickles provide a better texture.
Can I add other vegetables to this soup?
Absolutely! You can add other root vegetables like parsnips or celery for more depth, or even greens like spinach for added nutrition.
Can I use regular sour cream if I want it to be lighter?
Yes, you can use regular sour cream, but for a lighter version, you can substitute with Greek yogurt or a lower-fat sour cream alternative.
Conclusion
Polish Dill Soup Delight is a warm and comforting bowl of goodness that’s perfect for those who enjoy a little tang in their meal. The creamy broth, tender vegetables, and pickles create a unique and satisfying flavor that’s hard to resist. Whether you’re craving something hearty to enjoy on a cold day or looking for a flavorful vegetarian option, this soup offers the perfect balance of savory and sour. Easy to prepare and full of heartwarming flavors, it’s bound to become a new favorite in your soup repertoire!
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Polish Dill Soup Delight
Polish Dill Soup Delight, or “Zupa Ogórkowa,” combines creamy potatoes, sweet carrots, and tangy dill pickles for a unique, comforting soup. With a flavorful broth, a touch of sour cream, and fresh dill, this Polish dish offers the perfect balance of savory and sour flavors. Ideal for chilly days, this soup is easy to make, full of heartwarming flavors, and a true comfort food experience.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
1 tbsp butter
1 onion, chopped
2 carrots, sliced
3 medium potatoes, diced
4 cups vegetable broth
¾ cup chopped dill pickles
½ cup pickle juice
½ cup sour cream
1 tbsp fresh dill
Salt & pepper to taste
Instructions
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In a large pot, melt the butter over medium heat. Sauté the chopped onion and sliced carrots for about 5 minutes until softened.
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Add the diced potatoes, vegetable broth, chopped dill pickles, and pickle juice. Bring the mixture to a boil, then reduce to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender.
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Stir in the sour cream and fresh dill, mixing well. At this point, you can either blend the soup partially for a creamy texture or leave it chunky for more bite—whichever you prefer.
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Season with salt and pepper to taste. Serve the soup warm and enjoy the tangy, comforting flavors.
Notes
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Variations:
-
Vegan Version: Use plant-based butter and replace the sour cream with a vegan alternative such as cashew cream or coconut milk for a dairy-free version.
-
Add Meat: For a heartier soup, you can add shredded chicken or smoked sausage to the broth for extra protein.
-
Spicy Kick: Add a pinch of cayenne pepper or a few chopped jalapeños to the soup for a spicy twist.
-
Herb Variations: If you don’t have fresh dill, you can substitute with dried dill or add other herbs like thyme or parsley for a different flavor profile.
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Storage/Reheating: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to a month. To reheat, gently warm the soup on the stove over low heat, adding a little extra broth or water to loosen the consistency if needed. If frozen, let it thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Comfort Food, Polish Cuisine
- Method: Stovetop Cooking
- Cuisine: Polish
- Diet: Vegetarian
