Polish Dill Pickle Soup (Zupa Ogórkowa)

• porsjoner: 10 servings
• aktiv tid: 20 minutes
• total tid: 48 minutes

Ingredienser

2 large carrots

2 large celery stalks

1 medium yellow onion

1 large leek

4 to 6 whole dill pickles (made with salt and water brine, not vinegar brine)

1 pound Yukon gold potatoes (4 to 6 medium)

4 cloves garlic

3 tablespoons unsalted butter

1 (48-ounce) carton low-sodium chicken or vegetable broth (6 cups)

1 1/4 cups dill pickle brine, divided

2 fresh or dried bay leaves

1/2 teaspoon freshly ground black pepper, plus more as needed

1 medium bunch fresh dill

1/2 cup sour cream, plus more for serving

2 teaspoons distilled white or white wine vinegar

Kosher salt

Rye bread, for serving (optional)

Fremgangsmåte

Step 1

Prepare the following, adding each to the same medium bowl as you complete it: Peel and grate 2 large carrots on the large holes of a box grater (about 2 cups); dice 2 large celery stalks (about 1 1/4 cups); quarter and thinly slice 1 medium yellow onion (about 1 cup); trim the root end and the dark green tops from 1 large leek and remove the outer leaves, then halve the leek lengthwise and rinse the cut sides under running water to remove any sediment, and thinly slice crosswise (about 1 1/2 cups).

Step 2

Grate 4 to 6 whole dill pickles on the large holes of the box grater into a second medium bowl until you have 1 packed cup. Peel 1 pound Yukon gold potatoes if desired, then cut into 1/2-inch pieces (about 3 cups), and add to the bowl. Finely grate or mince 4 garlic cloves and add to the bowl.

Step 3

Melt 3 tablespoons unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the carrot mixture and cook, stirring occasionally, until starting to soften, about 4 minutes. Add the potato mixture and cook until onions are lightly browned in spots, 4 to 5 minutes more.

Step 4

Add 1 (48-ounce) carton low-sodium chicken or vegetable broth, 1 cup of the dill pickle brine, 2 fresh or dried bay leaves, and 1/2 teaspoon black pepper. Bring to a boil. Reduce the heat to maintain a simmer and cook until the potatoes are tender, 15 to 20 minutes. Meanwhile, pick the fronds from 1 medium bunch fresh dill until you have 2 loosely packed cups.

Step 5

Transfer 1 cup of broth from the soup to a bowl, add 1/2 cup sour cream, and stir until smooth. Return the sour cream mixture to the soup. Remove the pot from the heat. Add the remaining 1/4 cup dill pickle brine and 2 teaspoons distilled white or white wine vinegar, and stir to combine. Taste and season with kosher salt and more black pepper as needed.

Step 6

Top each serving with a dollop of sour cream, black pepper, and a generous sprinkle of fresh dill. Serve with rye bread if desired.

Næringsinnhold

• Porsjonsstørrelse: Serves 10
• Kalorier: 121 cal
• Totalt fett: 6.1 g
• Mettet fett: 3.4 g
• Umettet fett: 0.0 g
• Kolesterol: 0 mg
• Natrium: 703.7 mg
• Totalt karbohydrater: 15.5 g
• Kostfiber: 2.7 g
• Totalt sukker: 3.2 g
• Protein: 2.3 g