For so many pickle enthusiasts, eating a delicious pickle with a sandwich or a snack, is only one of the great joys of “pickledom”.
The other, is using pickles in one of their favorite dishes.
One of THE most popular recipes, and a truly an International favorite, is Polish Dill Pickle Soup.
It’s a pretty simple recipe and only takes about 30 minutes to make.
In addition, it’s a hearty, and a completely satisfying way to enjoy one of your favorite foods.
Many people who enjoy this beloved, creamy soup, mighty call it by its Polish name, Zupa Ogórkowa (ZOO-pah oh-goorr-KOH-vah).
Other Eastern European countries such as Ukraine, Lithuania and Russia, have similar versions.
Polish Dill Pickle soup is a comfort meal that’s often served with bread.
Usually, rye or pumpernickel.
It’s made from very simple ingredients such as onions, garlic, carrots, celery and potatoes.
Vegetables that most home cooks have in their pantry or fridge.
If you’ve recently purchased a rotisserie chicken at the grocery store, you may want to consider using the chicken bones to make the broth for this soup’s base, then garnish it with some of the pulled chicken meat.
It’s another delicious way to enjoy it.
Of course, the MOST important ingredient is pickles.
For this dish, we recommend you use the Polish Dill Pickle or the Spicy Garlic Dill Great Lakes Pickling Pouch for this particular recipe.
But honestly, all the pouch flavors are good candidates.
So, if you’ve never made or tasted this soup, exactly what DOES it taste like?
The best description is that it’s mildly tart with a slightly creamy dill and vegetable undertone.
If you enjoy a chilled cucumber soup or a creamy-dill chip dip, you’re already in the “neighborhood”.
This recipe can use either chicken broth or a vegetable broth, and that itself, can make this soup more accommodating to your particular tastes.
Polish Dill Pickle Soup
Makes about 6 Cups
2 tablespoons Butter
1 cup Onions, Chopped, (we like the slight sweetness of white onion, but a Spanish onion will do nicely too)
1 cup Carrots, Chopped
1 cup Celery, Chopped
3 large Fresh Garlic Cloves, Chopped
2 cups Potatoes, (choose either small white potatoes or red skin potatoes, stay away from Idaho/Russet potatoes as they will lose their shape and turn into total mush)
1/2 cup Great Lakes Polish Dill Pickle Pouch Pickles, cut into ½” Pieces
2 cups Chicken or Vegetable Broth
2 tablespoons Dill Pickle Brine (from the pouch)
2 tablespoons Fresh Dill Weed, Chopped
1/3 to ½ cup Sour Cream
To Taste Salt & Pepper
Pinch Sugar (Optional)
- In a medium-large sauce pot on medium low heat, add the butter and sweat the onions, carrots and celery until softened. Do not brown.
- When the vegetables are softened, add the garlic and cook, while stirring for 2 to 3 minutes.
- Add the chicken or vegetable broth and the potatoes.
- Bring to a gently simmer and cook, while stirring occasionally, until the potatoes are JUST tender.
- Add the pickles, pickle brine and chopped dill, and cook an additional 5 to 10 minutes.
- If you want your soup to have a bit more “body”, we recommend at this stage that you slightly mash the soup. Only enough to break apart “some” of the potatoes and vegetables, while leaving the rest intact.
- Lastly, add the sour cream and stir in.
- Season with salt, pepper and a pinch of sugar (optional), which will take the edge of the sourness of the pickle brine.
So, can I freeze any left-over soup?
Unfortunately, this particular soup isn’t the best choice for freezing because both the sour cream and the vinegar in the brine of this recipe will tend to curdle the sour cream into tiny fleck of what will look like cottage cheese (which, honestly they are.)
But it will still taste great!