Description
While it may sound strange, this Dill Pickle Soup (zupa ogorkowa) is actually very popular in Poland. I was challenged to recreate it - so I hope you like it!
Ingredients
Units
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- 1.5 cups diced onion
- 1.5 cups diced celery
- 1.5 cups shredded carrots
- 2 cups diced gold potatoes
- 3 cloves minced garlic
- 4 c. low-sodium vegetable broth
- 1 c. water
- 2 T. freshly minced dill
- 1/2 c. diced dill pickles (brined, not vinegar)
- 1/2 c. dill pickle juice (the brine)
- 1/3 cup vegan sour cream
- corn starch or potato flakes to thicken
Tofu Sour Cream
- 8 oz. extra-firm tofu
- 1 cloves garlic
- 3 T. lemon juice
- 1 T. apple cider vinegar
- 1 tsp. miso
- 1/4 tsp. onion powder
- 1/4 tsp/ salt
Instructions
- Dice 1 1/2 cups of diced onion and add to a large stockpot or Dutch oven.
- Repeat for the celery
- Shred 1 1/2 cups carrots and add to the pot.
- Saute the veggies (mirepoix) with a little veggie broth until softened.
- Stir in the garlic
- Dice about 2 cups of gold potatoes and add to the pot along with 4 cups of low-sodium veggie broth, and 1 cup of water.
- Finely mince about 2 T. of FRESH dill and add to the pot.
- Bring to a boil and then reduce the heat to a simmer until the potatoes are soft.
- Dice about 1/2 cup of the brined pickles (about 2-3) and add to the pot along with 1/2 cup of the brine (pickle juice).
- Let simmer for another 5 minutes and then blend a cup or two to thicken. Alternatively, you can add 1-2 T of a cornstarch slurry or 1/4 cup of dried potato flakes to thicken.
- Taste for seasoning and add salt and pepper to taste
- Fold in 1/3 cup of your favorite vegan sour cream before serving.
- Garnish with more diced pickles and dill.
Vegan Sour Cream
- Blend all ingredients until smooth
Keywords: dill pickle soup, zupa ogórkowa