Polish Dill Pickle Soup

Polish Dill Pickle Soup, or Zupa Ogórkowa, is a traditional Polish soup with a distinctive sour and tangy flavor. It’s made primarily with pickles (ogórki kiszone), which give the soup its unique taste. Here’s a basic outline of how it’s made:

Ingredients:

• Pickles: Usually pickled cucumbers in brine, chopped or grated.
• Broth: Chicken or vegetable broth as the base.
• Vegetables: Carrots, potatoes, and sometimes celery and onions.
• Meat: Often pork (like ribs or chops) or beef, but some versions use just vegetables.
• Dill: Fresh dill is a key ingredient, adding a fresh, herby flavor.
• Sour Cream: Adds creaminess and helps balance the sourness of the pickles.
• Spices: Typically includes bay leaves, peppercorns, and sometimes a bit of caraway seeds.

Instructions:

1. Cook the Meat: Start by simmering the meat in broth to create a flavorful base.
2. Prepare the Vegetables: Add chopped vegetables like carrots and potatoes to the pot.
3. Add Pickles: Stir in the chopped or grated pickles and some of the pickle brine.
4. Season: Add dill, bay leaves, and other spices to taste.
5. Finish: Stir in sour cream just before serving to give the soup a creamy texture.

It’s a comforting and hearty soup that balances tanginess and creaminess, making it a beloved dish in Polish cuisine.