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.
In a large pot, melt butter over medium heat.
Add onion, carrot, and celery. Sauté for 5–7 minutes until soft and fragrant.
Add potatoes, bay leaf, marjoram, and broth. Bring to a boil.
Reduce heat and simmer 15–20 minutes, until potatoes are tender.
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!).
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.
Ladle into bowls. Garnish with fresh dill and extra sour cream if desired. Serve with crusty rye bread.
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
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.
6 servings