Zupa ogórkowa is a traditional Polish cucumber soup that is both tangy and comforting. Made with sour pickles, potatoes, and dill, it is a beloved dish in Polish cuisine.

The origins of zupa ogórkowa can be traced back to the use of fermented foods in Polish cooking, which has been a staple for centuries. This soup showcases the unique flavor of sour pickles, a common ingredient in many Polish dishes.

To make zupa ogórkowa, start by chopping sour pickles, potatoes, carrots, onion, and garlic. Sauté the onion and garlic in a pot until fragrant, then add the chopped pickles, potatoes, carrots, dill, and vegetable broth. Let the soup simmer until the vegetables are tender and the flavors have melded together.

There are many ways to customize zupa ogórkowa. Some variations include adding a dollop of sour cream for extra creaminess or incorporating different herbs and spices to enhance the flavor. You can also adjust the level of tanginess by adding more or fewer pickles, depending on your preference.

In Poland, zupa ogórkowa is typically served hot, often with a slice of crusty bread on the side. It is a popular dish during the colder months, providing warmth and comfort to those who enjoy it.

From a nutritional standpoint, zupa ogórkowa is relatively low in calories and can be part of a balanced diet. The soup is rich in vitamins and minerals from the vegetables, and the fermented pickles provide beneficial probiotics. However, those watching their sodium intake should be mindful of the salt content in the pickles and broth.