This recipe for Polish creamy dill pickle soup or zuppa ogórkowa (ZOO-pah oh-goorr-KOH-vah) is the winter counterpart to the summer offering of cold cucumber soup.
The soup’s base of pickled baby cucumbers, in hot broth it makes for a truly delicious and simple soup.
2 tablespoons butter
1 medium onion (halved and sliced)
4 cups vegetable broth
2 small cucumber dill pickles
2/3 cup pickle juice (or water)
4 large potatoes (peeled and cut into 1/2-inch cubes)
2 tablespoons all-purpose flour
1 cup sour cream
Salt (to taste)
Freshly ground black pepper (to taste)
Optional: sugar (to taste)
Garnish: fresh dill (chopped)