Polish Pickle Soup (Zuppa Ogórkowa)
Fun Fact
For traditional Polish Dill Pickle Soup, go for brined pickles, not the vinegar ones you usually see at the store. They ferment naturally in saltwater, giving the soup that perfect balance of savoury, tangy, and crisp. Vinegar pickles will do in a pinch, but if you can track down brined pickles, Trust me, your soup will thank you.
FAQ
You can use both! Fermented (brined) pickles give you that classic deep, savoury tang. Regular vinegar pickles will give the soup a slightly sharper and brighter taste.
Not at all, the potatoes, broth, and cream balance everything out, so you get a cozy tang, not a punch-in-the-face pickle situation.
Absolutely. Just swap the chicken broth for a good vegetable broth. The pickles and dill still carry tons of flavor.
Yes, but it’s highly recommended. The cream softens the acidity and brings everything together. Even a small splash makes a difference.
You can partially blend it if you want it thicker and creamier, but traditionally it’s left chunky with visible veggies.
Chef’s Tips
- Don’t rush the onions: Let them get soft and slightly sweet, because this builds the base that balances the acidity from the pickles.
- Add brine gradually: Taste as you go, since every pickle is different.
- Don’t boil after adding dairy: Keep it gentle, because boiling can mess with the texture and dull the flavour.
- Finish with fresh dill: To keep it’s bright, herby flavour, add the dill in right at the end, fresh dill looses it’s punch when it’s over cooked.
Polish Pickle Soup (Zuppa Ogórkowa)
Ingredients
- 1 large white onion peeled and finely chopped
- 2½ Tbsp unsalted butter
- ¼ tsp kosher salt
- ¼ tsp freshly ground pepper
- 2 large carrots peeled and grated
- 2 celery stalks thinly sliced
- 3 garlic cloves peeled and finely chopped
- 8-10 cups regular or gluten-free chicken broth
- 2 bay leaves
- 5 medium yellow potatoes peeled and cut into 1/2 inch cubes (approx. 4 cups or 815g)
- 6 pickles grated (approx. 1 cup) (See Notes below)
- ⅓ cup pickle brine See Notes below
- 3 Tbsp dill fronds
- 2 Tbsp heavy cream
- A dollop of sour cream for garnish
- Additional dill fronds for garnish
- Thinly sliced pickle for garnish
Instructions
- Set a large dutch oven or stock pot over medium-high heat.
- Once hot, add the butter and onions and season with salt and pepper.
- Cook for 3-4 minutes or until the onions have softened and are translucent.
- Add the carrots and celery and cook for about 5 minutes, until softened.
- Toss in the garlic and cook for an additional minute, until fragrant.
- Add the chicken broth and bay leaves to the pot and bring the mixture to a boil.
- Once boiling, reduce the heat to medium, add potatoes and cook for 15 minutes.
- Now add the pickles and pickle brine and cook for an additional 5 minutes or until the potatoes are fork tender.
- Turn off the heat and add the dill and heavy cream. Stir to combine.
- Ladle the soup into individual serving bowls, garnish with a dollop of sour cream, dill and extra pickle slices.
- Serve and enjoy!
Notes
- Refrigerator: Store soup in an airtight container for up to 4–5 days. The flavors actually deepen overnight!
- Freezer: This soup freezes well — transfer to a freezer-safe container and keep for 2–3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently on the stove over medium-low heat, stirring occasionally. Avoid boiling to keep the pickles from getting too soft.
- Tip: If the soup thickens too much after refrigerating or freezing, thin it with a splash of water, stock, or milk/cream when reheating.
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