Dairy-Free Polish Dill Pickle Soup (Zupa Ogórkowa)

Instructions

1. 1Prepare your vegetables: Dice the 6 medium dill pickles into 1.27 cm pieces. Peel and dice the 2 medium potatoes into 1.27 cm cubes. Peel and dice the 1 medium carrot into 1.27 cm pieces. Peel and finely dice the 1/2 medium onion.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced carrot and diced onion and cook, stirring occasionally, for 5-7 minutes, or until they begin to soften and the onion is translucent.
3. 3Add the diced dill pickles to the pot with the softened carrots and onions. Stir to combine.
4. 4Pour in the 6 cups of vegetable broth and the 1/2 cup of dill pickle juice. Add the 1 bay leaf, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Stir everything together.
5. 5Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the 2 medium potatoes are fork-tender.
6. 6Carefully remove and discard the 1 bay leaf from the pot. Stir in the 2 tablespoons of fresh dill.
7. 7Serve the soup hot. Garnish with additional fresh dill if desired.

Related Guides