Can I freeze this soup?
While you can freeze the soup base (broth, potatoes, sausage, pickles), adding sour cream before freezing is not recommended as it can separate upon thawing. It's best to add sour cream when reheating individual portions.
LUNCH
Polish Dill Pickle Soup with Potatoes and Smoked Sausage
This hearty Polish Dill Pickle Soup, known as Zupa Ogórkowa, combines tangy dill pickles with tender potatoes and savory smoked sausage for a comforting and flavorful lunch.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add 1 cup of diced smoked sausage and cook for 5-7 minutes, stirring occasionally, until lightly browned. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
02
Add 1 chopped medium onion to the pot and cook for 5 minutes, stirring until softened. Add 2 minced cloves of garlic and cook for 1 minute more until fragrant.
03
Pour in 4 cups of chicken broth and add 2 diced medium potatoes. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
04
Stir in 1 cup of grated dill pickles and 1/2 cup of dill pickle juice. Return the cooked smoked sausage to the pot. Continue to simmer for 5 minutes to allow the flavors to meld.
05
Remove the pot from the heat. Gradually whisk 1/4 cup of sour cream into the soup until fully incorporated. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste.
06
Ladle the Polish Dill Pickle Soup into bowls and garnish each serving with 2 tablespoons of fresh chopped dill.
About This Recipe
This hearty Polish Dill Pickle Soup, known as Zupa Ogórkowa, combines tangy dill pickles with tender potatoes and savory smoked sausage for a comforting and flavorful lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a thicker soup, mash a portion of the cooked potatoes against the side of the pot before adding the sour cream. You can also add a tablespoon of flour or cornstarch mixed with a little cold water to the soup before adding the sour cream to thicken it.
Easy Substitutions
Vegetarian option: Omit the smoked sausage and use vegetable broth. Add 1 cup of sliced mushrooms or a can of drained cannellini beans for extra heartiness. Dairy-free option: Use a plant-based sour cream alternative. For a richer flavor, use beef broth instead of chicken broth.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling after adding sour cream to prevent curdling.
Serving Suggestions
Serve this soup with a slice of crusty rye bread for dipping. A side salad with a light vinaigrette would complement the richness of the soup. For a more substantial meal, serve with a dollop of extra sour cream and a sprinkle of paprika.
Common Mistakes
1. Boiling the soup after adding sour cream: This can cause the sour cream to curdle. Always remove the soup from heat or reduce to a very low simmer before stirring in sour cream. 2. Using sweet pickles: Sweet pickles will alter the traditional tangy flavor profile. Ensure you use genuine dill pickles. 3. Overcooking potatoes: Overcooked potatoes can become mushy and disintegrate into the soup. Cook until just tender. 4. Not tasting and adjusting seasoning: Pickle brine varies in saltiness, so always taste the soup before adding more salt.
Frequently Asked Questions
What kind of smoked sausage should I use?
Kielbasa (Polish smoked sausage) is traditional and highly recommended for its authentic flavor. Any good quality smoked sausage will work.
Can I make this soup ahead of time?
Yes, the soup base can be made a day in advance. Reheat gently and stir in the sour cream just before serving for the best texture.
MORE TO KNOW
The key to authentic Polish Dill Pickle Soup is using good quality, naturally fermented dill pickles, not sweet gherkins. The brine from these pickles adds a crucial tangy depth to the soup. If your pickles are very salty, you might want to reduce the initial amount of salt added to the soup and adjust at the end. The sour cream is traditionally added off the heat to prevent it from curdling, creating a smooth, creamy finish.
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