Polish Pickle Soup (Zupa Ogorkowa)

This vegan interpretation was inspired by Miss Foodie McBooty. She has a ton of amazing recipes for the everyday cook. Every now and then you will see a vegan recipe. I tried this soup once before going vegan and loved it. So when I was craving this last week, I decided it needed to be veganized.

I didn’t have some of the ingredients on hand, so I just went with what I had (making quite a few adjustments). I also chose not to puree this soup cause I love all the different textures.

• 2 tablespoons earth balance
• 1 medium onion, chopped
• 4 cups vegetable broth
• 4 large garlic dill pickles, about 3 cups chopped
• 2/3 cup liquid from pickle jar or water
• 4 large potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons all-purpose flour
• 1 cup vegan sour cream
• Salt and black pepper
• Chopped fresh dill for garnish, if desired

Melt butter in a large pot. Saute onion until translucent, about 3 minutes.

Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.

Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired.

The soup can be left chunky or pureed to the velvety consistency.

Serve in heated bowls garnished with chopped fresh dill.