Using Polish heritage, I can tell you about dill pickle soup, or ZupaOgórkowait is a must-try-puComfortable in the bowl.
This dill pickle soup recipe is easy to make – the creamy bottom is filled with dill pickle, potatoes and other vegetables, and it’s a comfortable, cozy meal in just one pot.
This will be a surprising new family favorite.
- smell: Warm and comfortable, this soup is creamy and rich.
- difficulty: It’s simple and delicious!
- Ingredients Note: This recipe is best made with Polish style kimchi (Ogorki Kiszone) and low-vitamine kimchi salt water.
- Recommended tools: This recipe requires a little chopping. I use this chopper and save a lot of time (I use it almost every day).
- Budget Tips: This recipe is budget friendly. If you have a local European market/deli, they usually have Polish pickles at a good price.
Ingredient tips for dill pickle soup
- Pickle: While any kimchi can work in this recipe, the best ones are Polish style pickles (ogorki kiszone) has low vinegar and kimchi salt water. Check out the professional area of the supermarket or local European market, or check the label on dill pickles and look for low-vinegar varieties.
- broth: Chicken soup adds flavor and salt.
- vegetable: Onions, celery and carrots are usually budget-friendly staples on hand.
- potato: I prefer the waxy skinned potatoes (Yukon Gold/Red) in this recipe. If using Russets, make sure to strip them first.
- Dill: I use dried dill as the soup and suggest fresh dill if possible. It adds the best flavor.
How to make dill pickle soup
- Stir in flour with onions, celery and carrots.
- Prepare potatoes (Full recipe below).
- Add the broth, potatoes, pickles and dill and cook.
- Mash the soup to the desired consistency and add sour cream. decorate.
Store leftovers
Store the remaining dill pickle soup in a lid container in the refrigerator for up to 4 days and heat it in the microwave or stovetop.
Freeze portions in the zipper bag for up to six months. Thaw the soup over medium-low temperature.
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Dill pickle soup
Dill pickle soup is a cozy soup that is comfortable, creamy and rich in flavor.
Prevent the screen from becoming dark
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In a large stock pot, mix the butter, onion, celery and carrots together. Cook until the onions start to soften. Sprinkle flour and cook for another 1 minute.
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Scrub the potatoes.
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Add broth, potatoes, pickles and dried dill to the soup. Bring to a boil and boil over low heat for 30 minutes, or until vegetables are tender.
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Uncover and use a potato masher and mash it until thickened to the desired consistency. Stir the sour cream and cook on low heat for 3 to 5 minutes.
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Garnish with extra sour cream, fresh dill if needed.
Many traditional recipes peel off kimchi and I don’t usually peel them. Although carrots and celery are not usually found in old-fashioned recipes, I like that they stretch the soup further, and the sweetness of carrots balances the flavor.
Leftovers will be stored in an airtight container in the refrigerator for 4 days and will last in the freezer for 6 months.
Calories: 306 | carbohydrate: 34g | protein: 6g | Fatty: 17g | Saturated fat: 9g | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | Trans fat: 0.3g | cholesterol: 50mg | sodium: 1356mg | Potassium: 856mg | fiber: 5g | sugar: 6g | Vitamin A: 3296IU | Vitamin C: 30mg | calcium: 117mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dinner, lunch, soup
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