Dill Pickle Soup
Inspired by zupa ogórkowa, a Polish dish that originates from the Gwizdały village, this dill pickle soup is bright, zesty, and creamy. The added Caraway Garlic Dills pickle brine adds a layer of unexpected flavor and depth to this simple, but delicious, dish.
- 1 onion, diced
- 2 small carrots, diced
- 2 celery stalks, diced
- 1 lb. potatoes, cubed into ½ inch pieces
- 1 bay leaf
- 1 cup Caraway Garlic Dills, diced
- 1/2 cup Caraway Garlic Dills pickle brine
- 1/2 cup sour cream, plus more for plating
- Small handful dill chopped, plus more for garnish
- Salt and pepper, to taste
- 4 cups vegetable broth
- Add a drizzle of olive oil to the bottom of a large pot over medium heat. Sauté the onion for 2-3 minutes until fragrant and translucent. Season with salt and pepper. Add the diced carrot and celery and cook until soft, about 5 minutes.
- Add the cubed potatoes, bay leaf, pickle brine, and vegetable broth to the pot and bring to simmer. Season with a little more salt. Cook until the potatoes are tender.
- Add the diced pickles and fresh dill, stirring to combine.
- Turn off heat, allowing the soup to cool down slightly, about 10 minutes.
- Discard the bay leaf and stir in the sour cream. Taste and adjust salt and pepper, as needed.
- Serve with more sour cream, if desired, and a sprig of fresh dill on top.
Recipe made in collaboration with Meghan Lavin, food blogger, recipe curator, and writer.