Zupa Ogórkowa (Polish Dill Pickle Soup)
Local name: Zupa ogórkowa
In short: Sour dill pickle soup with potatoes, carrots and sour cream, a comforting Polish home classic that uses fermented pickles and their brine. It takes about 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 150 kcal
Strange as it may sound, a soup built on sour pickles is one of the most popular in Poland. Zupa ogórkowa combines grated fermented cucumbers and a splash of their brine with potatoes, root vegetables and a good broth, then gets softened with sour cream and fresh dill. The result tastes bright and sour but also warm and filling. It is everyday food, cheap and quick, and it is even better the next day.
Instructions
- Melt the butter in a large pot over medium heat. Add the grated carrot and parsnip and cook for 5 minutes, stirring, until they begin to soften.
- Pour in the broth and add the bay leaves, allspice and potatoes. Bring to a boil, then simmer for 12 to 15 minutes, until the potatoes are just tender.
- Meanwhile, put the grated pickles in a small saucepan with 100 ml (scant 1/2 cup) of water. Simmer for 10 minutes, until soft, which mellows their sharp raw edge.
- Add the pickles and their cooking liquid to the soup, along with the brine. Simmer for 5 minutes more, then taste and add more brine if you want it sourer.
- Whisk the sour cream in a bowl with 4 tbsp of the hot soup until smooth. Remove the pot from the heat and stir in the cream mixture. Do not boil again.
- Season with pepper, a pinch of sugar if needed, and salt only if necessary, since pickles and brine are salty. Serve hot, topped with plenty of dill.
Tips
- Choose pickles fermented in salt brine, labeled fermented or kiszone. Vinegar pickles taste sharper and flatter and do not give the same depth.
- Add the brine in stages. Pickles vary in sourness and salt, so tasting after each addition keeps the soup balanced.
Questions and answers
Can I make ogórkowa vegetarian?
Yes. Use vegetable broth, ideally one made with dried mushrooms for depth, and the soup stays rich thanks to the pickles and sour cream.
Why simmer the pickles separately?
Simmering softens them and removes their raw sharpness, so the soup tastes pleasantly sour rather than harsh. You can add them raw if you like a stronger bite.
Does it keep well?
Yes, for 3 days in the fridge. The potatoes absorb broth as it sits, so thin it with a little water. Reheat gently without boiling to keep the cream smooth.
How long does it take to make Zupa Ogórkowa (Polish Dill Pickle Soup)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Zupa Ogórkowa (Polish Dill Pickle Soup)?
About 150 kcal per serving, with 5 g of protein, 21 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 150 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 21 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
