Zupa ogórkowa with dill oil


This traditional Polish pickle soup is similar to many other popular pickle-based recipes that can be found across Eastern Europe. Typically served as a starter, this recipe has a simple vegetable base, cooked with stock and dill, then thickened with sour cream to add richness. 

First published in 2024
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Dill oil

Zupa ogórkowa


  • 1 pinch of dill
  • 4 brine pickled gherkins, sliced into rounds



Use a blender to blitz the dill and the olive oil. Transfer the mixture to a small pot, then bring to a gentle simmer. Strain the mixture through a fine sieve and cheesecloth into a container. Place into the refrigerator to cool 


In a large pot over medium heat, melt the butter then add in the finely diced onion, carrot and celery. Cook for a couple of minutes until softened then stir in the diced pickled gherkins, pickle brine, diced potatoes and vegetable stock


Bring the mix to a simmer and cook for around 20 minutes or until the potatoes are tender 


To temper the sour cream with the soup, add a ladle of the soup to a bowl containing the sour cream and whisk together. Add this mixture back into the soup, then add in the chopped fresh dill and season to taste with salt and black pepper

  • 50ml of sour cream
  • 1 handful of dill, roughly chopped

To serve, ladle a generous portion of the soup into serving bowls, then garnish with the diced pickled gherkins, a drizzle of dill oil, fresh dill sprigs, and a scrunch of black pepper

  • 1 pinch of dill
  • 4 brine pickled gherkins, sliced into rounds
First published in 2024

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