This traditional Polish Pickle Soup recipe (Zupa Ogórkowa) combines the tang of fermented dill pickles with creamy potatoes, vegetables, and herbs in a warming, savory broth. A surprising and delicious Eastern European comfort dish.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 40 minsTotal Time 55 mins 2 tbsp unsalted butter
1 small onion, finely diced
2 carrots, peeled and grated or diced
2 celery ribs, chopped (optional)
3 medium potatoes, peeled and diced
5 cups vegetable or chicken broth
1 ½ cups grated dill pickles (fermented pickles preferred)
½ cup pickle brine (from the jar)
½ cup sour cream or heavy cream
1 tbsp all-purpose flour (optional, for thickening)
1 bay leaf
1 tsp dried marjoram (or thyme)
Salt and black pepper to taste
Fresh dill, for garnish
Build the Base
1
In a large pot, melt butter over medium heat.
Add onion, carrot, and celery. Sauté for 5–7 minutes until soft and fragrant.
Simmer the Soup
2
Add potatoes, bay leaf, marjoram, and broth. Bring to a boil.
Reduce heat and simmer 15–20 minutes , until potatoes are tender.
Add Pickles & Brine
3
Stir in grated pickles and pickle brine . Simmer for another 10–15 minutes .
Taste and season with salt and pepper (pickles may add enough salt!).
Creamy Finish
4
In a small bowl, mix sour cream with a spoonful of hot soup to temper.
Stir the mixture back into the soup. (Optional: whisk in 1 tbsp flour with cream before adding for extra thickness.)
Simmer for 5 more minutes — do not boil once sour cream is added.
Serve
5 Ladle into bowls. Garnish with fresh dill and extra sour cream if desired. Serve with crusty rye bread.
Pairing Suggestions
6
Dark rye or pumpernickel bread with butter
Cold Polish lager or a shot of chilled vodka
Light salad with cucumber, sour cream, and dill
Pickled vegetables or Polish-style cold cuts on the side
Tips & Notes
7
Use naturally fermented pickles (no vinegar-based ones!) for authentic sour flavor.
The grated pickles are key — too large and they overpower the texture.
Can be made vegetarian using veggie broth and omitting cream or subbing plant-based cream.
For a richer version, add a handful of cooked barley or a spoonful of mustard.
Best eaten the next day — the tang mellows and the flavors deepen.
Ingredients 2 tbsp unsalted butter
1 small onion, finely diced
2 carrots, peeled and grated or diced
2 celery ribs, chopped (optional)
3 medium potatoes, peeled and diced
5 cups vegetable or chicken broth
1 ½ cups grated dill pickles (fermented pickles preferred)
½ cup pickle brine (from the jar)
½ cup sour cream or heavy cream
1 tbsp all-purpose flour (optional, for thickening)
1 bay leaf
1 tsp dried marjoram (or thyme)
Salt and black pepper to taste
Fresh dill, for garnish
Directions Build the Base
1
In a large pot, melt butter over medium heat.
Add onion, carrot, and celery. Sauté for 5–7 minutes until soft and fragrant.
Simmer the Soup
2
Add potatoes, bay leaf, marjoram, and broth. Bring to a boil.
Reduce heat and simmer 15–20 minutes , until potatoes are tender.
Add Pickles & Brine
3
Stir in grated pickles and pickle brine . Simmer for another 10–15 minutes .
Taste and season with salt and pepper (pickles may add enough salt!).
Creamy Finish
4
In a small bowl, mix sour cream with a spoonful of hot soup to temper.
Stir the mixture back into the soup. (Optional: whisk in 1 tbsp flour with cream before adding for extra thickness.)
Simmer for 5 more minutes — do not boil once sour cream is added.
Serve
5 Ladle into bowls. Garnish with fresh dill and extra sour cream if desired. Serve with crusty rye bread.
Pairing Suggestions
6
Dark rye or pumpernickel bread with butter
Cold Polish lager or a shot of chilled vodka
Light salad with cucumber, sour cream, and dill
Pickled vegetables or Polish-style cold cuts on the side
Tips & Notes
7
Use naturally fermented pickles (no vinegar-based ones!) for authentic sour flavor.
The grated pickles are key — too large and they overpower the texture.
Can be made vegetarian using veggie broth and omitting cream or subbing plant-based cream.
For a richer version, add a handful of cooked barley or a spoonful of mustard.
Best eaten the next day — the tang mellows and the flavors deepen.
Polish Pickle Soup (Zupa Ogórkowa)
