Zupa Ogórkowa (Polish Dill Pickle Soup)

Recipe notes and tips

• Don’t add any extra salt to the soup until right at the end. Because some pickles and pickle juice are saltier than others, you may not need any extra salt, so it’s important to taste the soup before adding any salt.
• If you want the soup to be thicker, you can mix 1 tablespoon of plain flour  in the sour cream mixture before adding it to the pot.
• You can grate the  pickled gherkins  on the big holes of a grater instead of chopping them into little pieces.
• This Polish dill pickle soup will keep well in the fridge for up to three days in an airtight container . You can reheat it in the microwave or on the stovetop.
  

  Can You Freeze Dill Pickle Soup?

  Sadly, because this soup contains sour cream, if you freeze it and reheat it, it won’t fare so well. The soup will likely become grainy upon reheating. Instead, if you want to freeze the soup, set some of it aside before adding the sour cream, freeze that portion, and then add the sour cream upon reheating, following the steps in the recipe.

Ingredients

• 30 g (2 tablespoons) unsalted butter
• 1 medium onion, finely chopped
• 1 medium carrot, diced small
• 2 celery stalks, diced small
  

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