Dill Pickle Soup with Rye Croutons

4.6
2
Notes
45 mins cook
If you're into pickles, you're going to be really into this dill pickle soup. It's tangy, briny, and extremely soothing. Get stuck in.
Jodie Nixon

Jodie Nixon

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Dill Pickle Soup with Rye Croutons
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Serves
4
Carrot
Celery
Onion
Garlic Clove
Gherkin
New Potato
Vegetable Stock
Fresh Dill
Soured Cream
Rye Bread
Plain Flour
Lemon
Olive Oil
Salt
Black Pepper

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    Notes
    (2)

    J
    Joanna S.
    2 months ago
    I will try this recipe.It looks delicious,however original sour cucumber soup requires soured cucumbers ( fermented) :)
    N
    Nicole J.
    2 months ago
    (edited)
    This was actually a really good recipe for Zupa Ogórkowa. I made it for my Polish grandparents to get a true review and they found it super tasty. They did say however if you wanted to make it as a true traditional Polish soup, it needed to be a lottttt more sour - and advised to substitute jarred pickles from the supermarket (which aren’t sour enough for this soup) for ones in barrels from a Polish shop. They need to be ‘kwaśne ogórki’. So with those you’ll have a true sour Polish pickle soup (and you’d grate the pickles rather than slice). Otherwise this was really great, extremely tasty and a good starter for those who don’t know if they’ll even like a sour briney soup in the first place. Start with this, and if you like it - then buy the Polish shop pickles ;)

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