Ogórkowa (Polish Dill Pickle Soup)
A tangy, herbaceous Polish classic made with pickled cucumbers, dill, and potatoes in a savory broth. Serve hot with a dollop of sour cream for authentic comfort.
- Total time
- 35 min
- Servings
- 4
- Calories
- 215
- Protein
- 5g
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 lb potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 cup dill pickle spears, chopped
- 3 tbsp fresh dill, chopped
- ½ cup sour cream
Instructions
- 1
Heat oil in a large pot over medium heat until shimmering, about 1 minute.
- 2
Add diced onion and cook, stirring occasionally, until softened, 4–5 minutes.
- 3
Add potatoes and vegetable broth. Bring to a boil, then reduce to a simmer.
- 4
Simmer until potatoes are fork-tender, 12–15 minutes.
- 5
Stir in chopped pickles and fresh dill. Simmer 2 more minutes until fragrant.
- 6
Taste and season with salt and pepper as needed.
- 7
Ladle soup into bowls and top each with a generous spoonful of sour cream.
- 8
Serve immediately while hot.
Tools you’ll need
- large pot (at least 3-quart capacity)
- wooden spoon
- knife and cutting board
- ladle
- bowls
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