Zupa Ogorkowa (Polish Dill Pickle Soup)

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Contains 3 allergens · 2 swaps available

Soup Lunch Dinner Eastern Europe Medium

45 min 310 kcal 8g protein

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Did you know?

Polish pickle soup is a good example of how preserved foods shaped everyday cooking, especially in colder climates where fresh produce was seasonal.

Ingredients

Servings:

Potatoes 300 g diced
Dill Pickles 180 g coarsely grated ! Sulphites
Carrot 100 g grated
Onion 80 g finely diced
Vegetable Stock 1000 ml ↻ Celery → Celery-Free Vegetable Stock
Double Cream 80 ml ↻ Milk → Oat Cream
Butter 15 g ↻ Milk → Sunflower Oil
Fresh Dill 10 g chopped optional

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Method

Melt butter in a pot and cook the onion and carrot until softened.

Add potatoes and stock, then simmer until the potatoes are tender.

Stir in the grated pickles and cook for 10 minutes.

In a small bowl, mix the cream with a ladle of hot soup to temper it.

Stir the tempered cream into the soup gently.

Season with black pepper and dill.

Serve hot.

Nutrition per serving

310 kcal

8 g protein

36 g carbs

15 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.

Zupa Ogorkowa (Polish Dill Pickle Soup)

Ingredients

Method

Nutrition per serving

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