Polish Pickle Soup (Zuppa Ogórkowa)
This isn’t your everyday soup. it’s tangy, cozy, and just a little unexpected. Think buttery onions, tender potatoes, and shredded carrots hanging out in a dreamy chicken broth… then boom-grated dill pickles and a splash of pickle brine to kick it up a notch. Finish it off with a swirl of cream, a dollop of sour cream, and a little extra dill, and you’ve got a bowl that’s as comforting as it is playful. Perfect for chilly nights when you want something warm, bright, and a little bit fun.
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
Dill Pickles: For authentic flavor, use brined (fermented) pickles with a splash of their brine. Vinegar pickles will work, but they’ll make the soup sharper.
Storage
- 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.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife