Zupa ogórkowa with dill oil
Ingredients
Dill oil
- 2 bunches of dill
- 300ml of Carapelli Extra Virgin Olive Oil
Zupa ogórkowa
- 2 tbsp of unsalted butter
- 100g of white onion , finely diced
- 100g of carrots , finely diced
- 100g of celery , finely diced
- 250g of brine pickled gherkin, finely diced
- 200g of russet potato , peeled and finely diced
- 1l vegetable stock
- 50ml of sour cream
- 1 handful of dill , roughly chopped
Garnish
- 1 pinch of dill
- 4 brine pickled gherkins, sliced into rounds
Method
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
- 2 bunches of dill
- 300ml of extra virgin olive oil
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
- 2 tbsp of unsalted butter
- 100g of white onion , finely diced
- 100g of carrots , finely diced
- 100g of celery , finely diced
- 250g of brine pickled gherkin, finely diced
- 200g of russet potato , peeled and finely diced
- 1l 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
Go to Comments
Zupa ogórkowa with dill oil
