Ogórkowa (Polish Dill Pickle Soup)
Creamy, tangy Polish soup built on pickled cucumber brine and earthy dill. Hearty with potatoes and pearl barley, finished with a swirl of sour cream.
- Total time
- 45 min
- Servings
- 4
- Calories
- 240
- Protein
- 7g
Ingredients
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Open the appInstructions
Step 1
Bring vegetable broth to a boil in a large pot over medium-high heat.
Step 2
Add potatoes and pearl barley. Simmer until barley is tender, ~25 minutes.
Step 3
Slice pickles into thin spears. Pour pickle brine into the pot.
Step 4
Add sliced pickles and fresh dill. Simmer 5 more minutes until fragrant.
Step 5
Remove from heat. Stir in sour cream until smooth and creamy.
Step 6
Taste and season with salt and black pepper as needed.
Step 7
Ladle into bowls and serve hot.
Tools you’ll need
- large pot (4–5 quart)
- cutting board
- knife
- wooden spoon
- soup ladle
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