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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.