Zupa Ogorkowa (Polish Dill Pickle Soup)
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✨ Adapt This Recipe
Available allergen-free substitutions:
Celery-free alternative
Use a stock made without celery; check labels carefully.
dairy-free alternative
Temper before stirring into the soup
dairy-free alternative
Use for sauteing the vegetables
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
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.
Allergens in this recipe
Required ingredients contain allergens with no available substitutions:
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✦ Allergen-free alternatives
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Celery-Free Vegetable Stock
— Celery-free alternative
Use a stock made without celery; check labels carefully.
-
Celery-Free Vegetable Stock
— Celery-free alternative
-
✦ Allergen-free alternatives
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Oat Cream
— dairy-free alternative
Temper before stirring into the soup
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Oat Cream
— dairy-free alternative
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✦ Allergen-free alternatives
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Sunflower Oil
— dairy-free alternative
Use for sauteing the vegetables
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Sunflower Oil
— dairy-free alternative
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.
Nutritional values are per serving and approximate. Not medical advice.