Quick Weeknights · Polish
Zupa Ogórkowa
This Polish dill pickle soup relies on the balance between tangy fermented notes and a smooth creamy finish.
Why This Works
The natural acidity of fermented pickles cuts through the creamy texture, creating a complex flavor profile.
The Upgrade
Add 4 oz of finely diced smoked kielbasa for a deeper, smokier depth.
Chef's Secret
Michelin TechniqueGrate the pickles on the coarse side of a box grater to maximize surface area for flavor release into the broth.
Ingredients
Total time including resting: 40 min
Directions
Melt butter in a medium pot over medium heat; add onions and sauté until translucent and sweet.
5 minStir in flour to create a light roux, cooking for one minute to remove the raw flour taste.
1 minSlowly whisk in the hot chicken stock to ensure a smooth base, bringing it to a steady simmer.
5 minAdd the cubed potatoes and cook in the simmering liquid until tender when pierced with a fork.
15 minAdd the grated pickles; the acid in the pickles will brighten the soup, contrasting the rich stock.
5 minTemper the sour cream by adding a ladle of hot soup into it before whisking the mixture back into the pot.
2 minRemove from heat, adjust seasoning with salt and pepper, and stir in fresh dill just before serving to maintain vibrant color.
2 minWine Pairing
Grüner Veltliner
White Wine
The BottleDomäne Wachau Federspiel Terrassen
The white pepper and green apple notes of this wine echo the dill and tangy fermented cucumber. It is the only choice that possesses the structural acidity to cut through the creamy soup.
Nutrition per Serving
280
calories
6g
protein
28g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Dark Bread
Serve with thick buttered slices of dark sourdough to complement the fermented pickle notes of the soup.
Ingredients
Directions
Preheat oven to 400°F.
Slice the rye bread into 1-inch thick pieces.
Arrange slices on a baking sheet and toast for 8 minutes until the crust is crisp.
Remove from the oven and immediately spread generous amounts of softened butter onto each slice.
Sprinkle evenly with flaky sea salt.
Serve warm alongside the soup.
Side Dish
Hard Boiled Egg
Halve a hard-boiled egg and place it in the soup for added protein and a creamy texture.
Ingredients
Directions
Place eggs in a saucepan and cover with cold water by one inch.
Bring water to a rolling boil over high heat.
Remove from heat, cover, and let sit for exactly 9 minutes.
Transfer eggs immediately to an ice bath for 5 minutes.
Peel carefully and slice each egg in half lengthwise.
Place one egg half into each bowl of hot soup just before serving.
Member Reviews
How did it turn out?
Rate this recipe
Good, but mine came out slightly overdone — I'd shave a few minutes off.