Step-by-Step Method

Step 1: Prepare the Vegetables

  1. Peel and dice the potatoes into bite-sized pieces. Grate the carrots and chop the celery and onion finely.
  2. Mince the garlic and set all vegetables aside for cooking.

Step 2: Sauté the Aromatics

  1. Heat butter or oil in a large pot over medium heat.
  2. Add the onion and garlic. Sauté until the onion becomes translucent and fragrant.
  3. Stir in the grated carrots and celery, cooking for another 2–3 minutes.

Step 3: Build the Soup Base

  1. Add the diced potatoes to the pot and pour in the stock.
  2. Toss in the bay leaves and bring the mixture to a boil.
  3. Reduce the heat to a simmer and cook for 15–20 minutes, or until the potatoes are tender.

Step 4: Add the Dill Pickles

  1. Grate the dill pickles using a box grater.
  2. Add the grated pickles and pickle brine to the pot. Stir well.
  3. Let the soup simmer for another 10 minutes, allowing the tangy pickle flavor to infuse the broth.

Step 5: Thicken the Soup

  1. In a small bowl, mix the sour cream and flour until smooth.
  2. Ladle a small amount of hot soup into the sour cream mixture, whisking constantly to temper it.
  3. Gradually pour this mixture back into the pot, stirring to avoid curdling.
  4. Let the soup simmer for 5 more minutes, thickening slightly.

Step 6: Season and Serve

  1. Season the soup with salt, pepper, and a sprinkle of dried dill to taste.
  2. Remove the bay leaves before serving.
  3. Garnish with fresh dill if desired.

Serving Suggestions

Polish Dill Pickle Soup pairs beautifully with a slice of rustic bread or fresh rolls. For an authentic Polish experience, serve it with rye bread and a dollop of extra sour cream on top.

Tips for Perfecting Your Zupa Ogórkowa

  1. Pickles matter: Use naturally fermented dill pickles for the best flavor. Avoid pickles with added sugar.
  2. Control the tang: Start with a smaller amount of pickle brine and adjust to taste. Everyone’s sour tolerance is different!
  3. Make it richer: For a heartier soup, add chunks of cooked chicken or smoked sausage.
  4. Storage: The soup tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days or freeze for up to a month.

This classic Polish Dill Pickle Soup is a culinary gem that’s as unique as it is comforting. Whether you're embracing your Polish roots or simply exploring new flavors, this soup is a flavorful journey worth savoring. Enjoy!