Polish Dill Pickle Soup 

Polish Pickle Soup or Zupa Ogórkowa  (ZOO-pah o-gor-KAW-vah)

• Melt butter in a large pot. Saute onion until translucent, about 3 minutes
• Add stock, pickles, pickle liquid and potatoes. Bring to boil, reduce heat and simmer until potatoes are tender, about 20 minutes 
• Blend the flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduced heat to low and simmer for 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired. 
• At this point the soup can be left chunky or pureed to the velvety consistence of vichyssoise. 
• Served in heated bowls garnished with chopped fresh dill, if desired. 

I like my pickles crunchy. In my version of this soup I add them when the potatoes are almost tender and not at the beginning. I don't blend the soup as I like it chunky. 

Serves: 4
Prep time: 15 minutes
Cook time:  30 minutes 

• 2 tablespoons butter
• 1 medium onion, halved and sliced
• 1 liter vegetable stock 
• 200 ml liquid from pickle jar 
• 1 large jar dill pickles, drained and chopped 
• 4 large potatoes, peeled and chopped in 1/2 inch cubes 
• 2 tablespoons plain flour
• 250 ml sour cream 
• salt and black pepper
• sugar to taste, if desired
• chopped fresh dill to garnish, if desired