Ogórkowa (Polish Dill Pickle Soup)
Creamy, tangy Polish soup built on pickled cucumber brine and earthy dill. Hearty with potatoes and pearl barley, finished with a swirl of sour cream.
- Total time
- 45 min
- Servings
- 4
- Calories
- 240
- Protein
- 7g
comfortwholesomepolishvegetarianvegetariancreamyheartyweeknight
Ingredients
- 1 lb potatoes, diced 1/2-inch
- ½ cup pearl barley
- 1 jar (24 oz) dill pickle spears with brine
- 6 cups vegetable broth
- ¼ cup fresh dill, chopped
- ½ cup sour cream
- 1 pinch salt and black pepper to taste
Instructions
- 1
Bring vegetable broth to a boil in a large pot over medium-high heat.
- 2
Add potatoes and pearl barley. Simmer until barley is tender, ~25 minutes.
- 3
Slice pickles into thin spears. Pour pickle brine into the pot.
- 4
Add sliced pickles and fresh dill. Simmer 5 more minutes until fragrant.
- 5
Remove from heat. Stir in sour cream until smooth and creamy.
- 6
Taste and season with salt and black pepper as needed.
- 7
Ladle into bowls and serve hot.
Tools you’ll need
- large pot (4–5 quart)
- cutting board
- knife
- wooden spoon
- soup ladle
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