Polish Dill Soup

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Introduction

Polish Dill Soup (Zupa Ogórkowa) is a tangy and comforting soup that’s popular in Polish cuisine, made primarily with dill pickles, potatoes, and a flavorful broth. The pickles give the soup its signature sourness, while the potatoes add heartiness and creaminess. Carrots and celery are often added for extra texture, and the soup is usually finished with a dollop of sour cream to enhance its richness. The dill seasoning brings out that fresh, aromatic flavor that complements the tangy pickles beautifully.

The first time I tried Polish Dill Soup, I was intrigued by the combination of pickles and creamy broth, and I was so pleasantly surprised by how well it worked! The sour tang of the pickles balanced perfectly with the creamy texture of the soup, making it feel both light and satisfying. What I love most about this dish is how refreshing yet comforting it is—the pickles give it a unique zing, while the potatoes make it filling enough for a full meal. It’s perfect for a cozy day when you want something flavorful and warming but not too heavy!

Perfect for:

  • Cozy family dinners
  • Celebrating Polish traditions
  • Light, flavorful meals
  • Dill lovers and herb enthusiasts

Why You’ll Love This Recipe

Here are 10 reasons why this Polish Dill Soup will become your favorite comfort food:

  • Refreshing Herbal Flavor: The dill brings a fresh and unique taste that brightens the soup.
  • Creamy and Comforting: The rich broth makes it hearty without being heavy.
  • Versatile Dish: Serve as a starter, side, or light main course.
  • Quick and Easy to Make: Ready in under an hour, perfect for weeknights.
  • Family-Friendly: A mild flavor profile that appeals to all ages.
  • Nutritious Ingredients: Packed with vegetables like carrots and potatoes.
  • Authentic Polish Recipe: A delightful way to explore Polish culinary traditions.
  • Customizable Add-Ins: Add protein like chicken or eggs to make it a fuller meal.
  • Perfect Year-Round: Delicious in every season, from winter evenings to spring lunches.
  • Meal Prep-Friendly: Keeps well and reheats beautifully for leftovers.

Preparation and Cooking Time

  • Total Time: 45 minutes
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Servings: 6 servings
  • Calories per serving: Approximately 200 calories
  • Key Nutrients: Protein: 5g, Carbs: 30g, Fat: 8g

Ingredients

For the Soup:

  • 1 tablespoon butter or oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 medium potatoes, peeled and diced
  • 2 medium carrots, sliced
  • 4 cups vegetable or chicken broth
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • ½ cup fresh dill, chopped (plus extra for garnish)
  • Salt and pepper to taste

Optional Add-Ins:

  • Hard-boiled eggs, halved
  • Cooked chicken, shredded

Ingredient Highlights:

  • Fresh Dill: The star of the soup, providing its signature herbal flavor.
  • Sour Cream: Adds creaminess and a slight tang for balance.
  • Simple Vegetables: Carrots and potatoes give the soup heartiness and texture.

Step-by-Step Instructions

Cook the Vegetables:

  1. Sauté Aromatics: Heat butter or oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent, about 3 minutes.
  2. Add Vegetables: Stir in the potatoes and carrots, cooking for another 2 minutes.

Simmer the Soup:

  1. Add Broth: Pour in the vegetable or chicken broth and bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, about 20 minutes.

Prepare the Cream Mixture:

  1. Mix Sour Cream and Flour: In a small bowl, whisk together the sour cream and flour until smooth.
  2. Temper the Mixture: Slowly add a ladle of hot soup to the sour cream mixture, whisking constantly to prevent curdling.

Finish the Soup:

  1. Combine and Season: Stir the sour cream mixture back into the pot. Add the chopped dill and season with salt and pepper. Simmer for another 5 minutes without boiling.

How to Serve

Here are 10 serving suggestions for Polish Dill Soup:

  • With Crusty Bread: Serve alongside rye bread or a crusty baguette.
  • Topped with Boiled Egg: Add halved boiled eggs for extra protein.
  • Paired with Pierogi: Enjoy with traditional Polish dumplings for a complete meal.
  • Garnished with Dill: Sprinkle fresh dill on top for a vibrant finish.
  • With a Side Salad: Pair with a cucumber or beet salad for a refreshing contrast.
  • As a Starter: Serve small portions before a hearty main course.
  • With Smoked Fish: Complement the soup with smoked salmon or mackerel.
  • In a Bread Bowl: Present it in a hollowed-out bread loaf for rustic flair.
  • Topped with Crème Fraîche: Add a dollop of crème fraîche for extra creaminess.
  • With Pickled Vegetables: Pair with tangy pickles for a traditional Polish touch.

Additional Tips

  • Fresh Dill for Maximum Flavor: Always use fresh dill if possible—it’s the star of the dish and elevates the flavor profile.
  • Balance the Sourness: Add the pickle brine or sour cream gradually, tasting as you go to get the perfect balance of tanginess.
  • Use Homemade Stock: A homemade chicken or vegetable stock adds depth and authenticity to the soup.
  • Pickle Choice Matters: Opt for naturally fermented dill pickles (not vinegar-based) for a traditional flavor.
  • Texture Control: If you prefer a creamier consistency, blend part of the soup before adding the dill and sour cream.
  • Don’t Skip the Potatoes: Waxy potatoes like Yukon Gold hold their shape better and add a satisfying texture.
  • Low and Slow Simmer: Allow the soup to simmer gently for the flavors to meld together without overcooking the ingredients.
  • Garnish for Freshness: Add a final sprinkle of chopped fresh dill just before serving to enhance aroma and presentation.
  • Serve with Rye Bread: A slice of hearty rye bread complements the soup beautifully and makes for a traditional pairing.
  • Make It Vegetarian: Swap chicken stock for vegetable stock and add extra root vegetables like parsnips or celery root for a rich, plant-based version.

Recipe Variations

  • Chicken Dill Soup: Add shredded chicken for a heartier version.
  • Vegetarian Dill Soup: Keep it meat-free by using vegetable broth and no add-ins.
  • Cream of Dill Soup: Blend the soup and add extra cream for a silkier texture.
  • Lemon Dill Soup: Add a splash of lemon juice for a zesty twist.
  • Spicy Dill Soup: Include chili flakes for a bit of heat.
  • Dill and Mushroom Soup: Add sautéed mushrooms for an earthy flavor.
  • Dill and Egg Drop Soup: Stir in beaten eggs while simmering for extra protein.
  • Light Dill Broth: Omit sour cream for a lighter, broth-based soup.
  • Cold Dill Soup: Chill and serve with cucumbers for a refreshing summer soup.
  • Herb Medley Soup: Add parsley and chives alongside dill for a layered herbal profile.

Special Equipment

  • Soup Pot (Large) – For simmering the soup and blending the flavors.
  • Fine Mesh Strainer – Useful for straining broth or removing unwanted solids.
  • Vegetable Peeler – To peel potatoes, carrots, and other root vegetables.
  • Sharp Chef’s Knife – For precise vegetable chopping and herb preparation.
  • Cutting Board – A sturdy surface for slicing and dicing ingredients.
  • Grater (Fine) – Ideal for grating garlic or nutmeg into the soup.
  • Immersion Blender – For pureeing the soup if a creamier consistency is desired.
  • Measuring Cups and Spoons – For precise measurement of liquids and seasonings.
  • Ladle – For serving the soup into bowls.
  • Herb Scissors – To finely chop fresh dill and garnish the dish.

FAQ Section

  1. Can I use dried dill instead of fresh?
    Yes, but fresh dill is preferred for the best flavor. Use about 1 tablespoon of dried dill.
  2. Can I make this soup dairy-free?
    Absolutely! Use dairy-free yogurt or coconut cream instead of sour cream.
  3. How long does the soup last in the fridge?
    Store in an airtight container for up to 3 days.
  4. Can I freeze this soup?
    Yes, it freezes well, but add the dill after reheating for a fresher taste.
  5. What if I don’t have flour?
    Use cornstarch or skip the thickening step for a lighter soup.
  6. Can I add other vegetables?
    Of course! Celery, parsnips, or peas work wonderfully.
  7. What’s the best way to reheat this soup?
    Warm it gently on the stove over low heat to prevent curdling.
  8. Can I use Greek yogurt instead of sour cream?
    Yes, but the flavor may be slightly tangier.
  9. What can I serve with this soup?
    Try it with Polish beef sausage or a side of pickled herring.
  10. Can I skip the potatoes?
    Substitute with cauliflower or rice for a different twist.

Conclusion

Polish Dill Soup (Zupa Ogórkowa) is a tangy and comforting dish that’s beloved in Polish cuisine. It’s made with grated dill pickles that infuse the broth with a pleasant sourness, combined with creamy potatoes, carrots, and onions. The soup is typically simmered to develop a rich, savory base and often finished with a generous dollop of sour cream, which adds a creamy and smooth texture that balances the tartness of the pickles.

The dill is a key ingredient, both in the pickles and fresh dill, which gives the soup its distinctive herby flavor. Some variations also include meat like pork or chicken, but it can be just as delicious when made vegetarian. This soup is perfect for chilly days, offering warmth and comfort with a tangy twist.

I can’t wait to see how your Polish Dill Soup turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you made this dish your own!