Wednesday Menu, Week 24: Zupa Ogórkowa - The Unusual Delight of Dill Pickle Soup

Halfway through our Polish culinary adventure and we're bringing you a real treat today: Zupa Ogórkowa, or Dill Pickle Soup. Yes, you read that right! This soup might sound strange, but it is utterly delicious.

Ingredients

• 5 pickled cucumbers (dill pickles) (about 500 g)
• 4 cups (or 950 ml) pickle brine
• 2 tablespoons (or 30 ml) butter
• 1 large onion, chopped
• 2 large potatoes, peeled and cut into cubes
• 4 cups (or 950 ml) vegetable broth
• 2 tablespoons (or 15 g) fresh dill, chopped
• 1/2 cup (or 120 ml) sour cream
• Salt and pepper to taste

Instructions

1. Grate the pickled cucumbers and set them aside.
2. In a large pot, melt the butter over medium heat. Add the onion and cook until it's translucent.
3. Add the grated pickles, pickle brine, potatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Add the chopped dill and sour cream to the pot. Stir until the sour cream is well incorporated. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh dill.

Voila, the traditional Polish Zupa Ogórkowa is ready! Pair this sour and slightly sweet soup with a glass of your favorite dry Riesling. The crisp acidity and citrus notes of the wine make a wonderful match for the tangy, savory soup. Join us again tomorrow as we continue our Polish food exploration. Na zdrowie!