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## **How to Make Creamy Dill Pickle Soup (Zupa Ogórkowa)**
### **Step 1: Prepare the Vegetables**
Start by peeling and dicing your **potatoes** into bite-sized cubes. Slice your **carrots** into rounds, and dice the **onion**. If you’re using homemade or jarred dill pickles, shred or finely chop 2-3 large pickles to release their brine and tangy flavor.
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### **Step 2: Cook the Vegetables**
In a large pot, heat **olive oil** or **butter** over medium heat. Add the **onion** and sauté it for about 2-3 minutes, or until it softens and becomes translucent. Add the **carrots** and cook for another 2-3 minutes, stirring occasionally.
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### **Step 3: Add the Broth and Potatoes**
Pour in the **vegetable or chicken broth**, and bring the mixture to a boil. Once it’s boiling, add the diced **potatoes**. Lower the heat to a simmer and let everything cook for about 10-15 minutes, or until the potatoes are tender when pierced with a fork.
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### **Step 4: Add the Pickles and Seasoning**
Once the potatoes are cooked, add the shredded or chopped **dill pickles** to the pot. Stir in the **pickle brine** (if using), **dried dill**, and **sugar** (optional). Taste the soup and adjust the seasoning with **salt** and **pepper**. If the soup is too tangy for your liking, the sugar can help balance the flavor.
Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
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### **Step 5: Make It Creamy**
To add creaminess to the soup, whisk **sour cream** or **heavy cream** with a small amount of **hot broth** in a separate bowl to temper it. Once smooth, slowly pour the mixture back into the soup, stirring constantly to prevent curdling. If you’d like a thicker soup, you can also create a quick **roux** by mixing a tablespoon of **flour** with a bit of butter, then adding it to the soup to thicken the broth.
Once everything is combined, allow the soup to cook for another 5 minutes. The result should be a creamy, velvety texture with a nice balance of tangy, savory flavors.
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### **Step 6: Serve and Garnish**
Ladle the soup into bowls, and for an extra pop of flavor, garnish with **extra chopped dill pickles** and fresh **parsley**. Serve hot with a slice of **crusty bread** for dipping, and enjoy!
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## **Tips for the Best Creamy Dill Pickle Soup**
1. **Pickle Quality Matters**: The pickles are the star of the show in this soup, so use good-quality dill pickles—preferably ones with a nice balance of sour and savory flavors. Homemade pickles work wonders in this recipe!
2. **Adjust the Tang**: If you prefer a milder pickle flavor, start with fewer pickles and add more to taste. Some people enjoy adding more pickle brine for an extra kick, while others prefer a more subtle tang.
3. **Make It Richer**: For an ultra-creamy version, swap the sour cream for **heavy cream** or add a bit of both for an indulgent finish.
4. **Add Meat**: If you’d like to make the soup heartier, you can add **shredded chicken**, **pork**, or even **smoked sausage** for extra flavor and protein.
5. **Make It Ahead**: Like many soups, this one tastes even better the next day once the flavors have had time to meld. It’s also a great option for meal prep, as you can store leftovers in the fridge for up to 3 days or freeze them for up to a month.
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## **Final Thoughts**
Creamy Dill Pickle Soup (Zupa Ogórkowa) is a unique, comforting, and wonderfully tangy dish that’s perfect for a cozy meal at home. Its smooth texture and zesty pickle flavor make it a standout in the world of soups. Whether you’re Polish or just a fan of flavorful soups, this recipe is sure to become a favorite.
So the next time you’re craving something comforting, creamy, and just a little bit tangy, give this easy **Zupa Ogórkowa** a try. One bowl, and you’ll see why this simple yet delicious soup has captured the hearts of so many!
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