Creamy Polish Dill Pickle Soup (Zupa Ogorkowa)
Savory, sour, creamy, and rich Polish dill pickle soup (zupa ogórkowa) is a classic Polish soup made with pickles- fermented cucumbers, dill, and potatoes. Dive into Polish culinary tradition and savor the warmth of this beloved soup today!
Rich and Creamy Polish Dill Pickle Soup (Zupa Ogorkowa)
Zupa ogórkowa is a traditional Polish soup and the most popular Polish soup. It also happens to be my favorite! I love anything with fermented food! and sour flavors! The soup is so good that you might get addicted to it! This is an authentic Polish recipe from my family (the way I made it when I lived in Poland), and it was passed down from generation to generation. The soup has simple ingredients – potatoes, carrots, celery root, parsnip, pickles and creamy broth.
What are Pickle Cucumbers- Cucumbers in the Brine?
The key ingredient in this traditional recipe of Polish pickle soup is sour dill pickles, a traditional Polish product (called ogórki kiszone in Polish). These are not the same as the sweet pickles commonly found in American supermarkets. Sour pickles are made with a combination of water, vinegar, salt, and spices like garlic, dill, and mustard seeds. They are then fermented for several weeks, giving them their characteristic sour flavor.
Cucumbers in brine are healthier and taste so much better than cucumbers pickled with vinegar. They’re wonderfully crunchy and sour without added sugar, and their taste is truly addicting. I still remember the taste of my grandmother’s pickles!
Ogórki kiszone are one the staples of Polish cuisine; everybody loves them as much as sauerkraut.
My family used to make pickles during the cucumber season every year to prepare for winter. We used to go to the farmer’s market daily to pick up a fresh cucumber and pickle away!
In addition to sour pickles, Polish pickle soup typically includes potatoes, onions, carrots, and sometimes meat like beef or sausage. The soup is seasoned with salt, pepper, and occasionally sugar to balance out the sourness of the pickles. My favorite pickles in US are pickles from company called Bubbbies. They are crunchy, which is important to me. Nothing is worse than soggy pickles☹️ You can find them at health food stores. Also you can go to Polish deli and find polish pickles there.
Broth for The Soup
Polish soups are usually made from scratch. Polish people don’t buy store-bought broths simply because they’re not available in stores, and the cooking culture in Poland is that you make many things from scratch!
The traditional Polish pickle soup typically uses a broth made from meat, usually chicken or beef. The type of meat used can vary depending on personal preference. Still, many recipes call for chicken broth or a combination of chicken and beef broth.
Of course, you can also make a vegetarian option using vegetable stock and even a vegan option (instead of sour cream, you can use cashew cream).
You can also use store-bought chicken or vegetable broth to make things easier, and the soup will be very delicious!
Ingredients Typically Used in Polish Pickle Soup
Pickles (Ogórki Kiszone):
- Pickles are the star ingredient of this soup, lending it its distinctive tangy flavor. These pickles are typically cucumbers that have been fermented in a brine solution, resulting in a sour and slightly salty taste.
- They add a refreshing acidity to the soup, balancing the richness of the broth and other ingredients.
Potatoes (Ziemniaki):
- Potatoes are a staple in Polish cuisine and provide a hearty base for the soup.
- They contribute to the soup’s thickness and texture, adding a comforting and filling element to the dish.
Carrots (Marchew):
- Carrots bring sweetness and earthiness to the soup, complementing the tanginess of the pickles.
- They add vibrant color and a subtle sweetness to the broth, enhancing its overall flavor profile.
Onions (Cebula):
- Onions provide a savory depth to the soup, serving as a flavorful foundation for the other ingredients.
- When sautéed, they release a rich aroma and sweet caramelized flavor, adding complexity to the broth.
Sour Cream (Śmietana):
- Sour cream is often stirred into the soup towards the end of cooking, adding richness and creaminess.
- It helps mellow the acidity of the pickles and creates a velvety texture, resulting in a luscious and satisfying mouthfeel.
- For vegans, use creamy cashew sauce.
Fresh Dill (Koper):
- Fresh dill is used both as a seasoning and garnish in Polish Pickle Soup.
- Its bright, herbaceous flavor adds a burst of freshness to the soup, complementing the tanginess of the pickles and enhancing the overall aroma.
Additional Ingredients (optional)
- Depending on personal preferences and regional variations, other ingredients such as sausage, mushrooms, or even barley may be added to the soup.
Substitutions
- For Vegans or people with dairy allergies use Cashew Cream instead of sour cream.
How to Make Zupa Orgókowa
- Grate jar of Bubbies pickles (the best!) in the food processor or use big holes of a box grater. Save the pickle juice for later.
- Small dice: carrots, parsley root, onion, celery root (celeriac).
- Dice potatoes in small chunks.
- Dice the onion. Heat olive oil in a big pot on medium-high heat; add the onion. Cook over medium-low heat for about 5 minutes, and add minced garlic at the end. Then add 2 tbsp of butter and let it melt (optional).
- Add diced vegetables and, potatoes, and chicken stock, covering the ingredients. Add dried basil, onion powder, and black pepper. Cook it until vegetables are soft for 1-1.5 hours.
- Transfer sour cream into a small bowl and add a couple of tablespoons of soup, stirring after every added tablespoon. Repeat the process until all sour cream is added. Add the sour cream mixture (tempered cream) to the soup and stir it.
- Add chopped dill and stir it.
- Take the pot off the heat, add grated pickles with your saved pickle brine/juice, and stir it.
Equipment
- Large Pot
- Cutting Board and Knife
- Wooden Spoon or Ladle.
- Measuring Cups and Spoons
- Food Processor
- Small Bowl: You’ll need a small bowl to temper the sour cream before adding it to the soup. This bowl should be large enough to hold a ladleful of hot soup and sour cream.
- Soup Bowls
Optional Equipment:
Immersion Blender: If you prefer a smoother soup texture, you can use an immersion blender to partially blend the soup once the vegetables are cooked. This will help thicken the broth and create a creamier consistency
How to Store
To store Polish Pickle Soup, first, allow it to cool completely at room temperature. Once cooled, transfer the soup to an airtight container or individual serving containers if preferred. Refrigerate the soup promptly and store it in the refrigerator for up to 5 days.
When ready to serve, reheat the soup gently on the stovetop over low to medium heat, stirring occasionally to ensure even heating. You may need to add a splash of water or broth to thin out the soup if it has thickened during storage.
Reheat it very gently; it should not come to a full boil because you will lose the probiotic from pickles, and the cream can curdle.
Avoid freezing Polish Pickle Soup, as the texture of the potatoes and sour cream may become grainy or mushy upon thawing. It’s best enjoyed fresh or within a few days of preparation for optimal taste and texture.
How to Serve It
This comforting soup is best to eat with a warm, fresh piece of good crusty bread! Serve with a dollop of sour cream.
Notes
- For this recipe, the best pickle to use is Bubbies pickles. You can find them in the health food store.
- Make sure to add the juice gradually and taste the soup as you go to prevent it from being too sour!
Enjoy this favorite Polish soup!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog
More Polish Recipies
Creamy Polish Dill Pickle Soup (Zupa Ogorkowa)
Ingredients
- 1 jar Pickles From Bubbies company
- 2 lbs Potatoes Large dice
- 3 Carrots Small dice
- 1 Parsnip Smal dice
- 1 Celeriac Small dice (optionsl)
- 1 Onion Small dice
- 8 cups Veggie Stock Add more if needed
- 2 tbsp Onion Granulated
- 2 tbsp Basil Dried
- 2 tbsp Olive oil
- 1 cup Sourcream
- 3 tbsp Fresh dill and for garnish
- Black pepper to taste
- 2 tbsp Butter optional
Instructions
- Grate jar of Bubbies pickles (the best!) in the food processor or use big holes of a box grater. Save the pickle juice for later.Small dice: carrots, parsley root, onion, celery root (celeriac).Dice potatoes in small chunks.Dice the onion. Heat olive oil in a big pot on medium-high heat; add the onion. Cook over medium-low heat for about 5 minutes, and add minced garlic at the end. Then add 2 tbsp of butter and let it melt (optional).Add diced vegetables and, potatoes, and chicken stock, covering the ingredients. Add dried basil, onion powder, and black pepper. Cook it until vegetables are soft for 1-1.5 hours. Transfer sour cream into a small bowl and add a couple of tablespoons of soup, stirring after every added tablespoon. Repeat the process until all sour cream is added. Add the sour cream mixture (tempered cream) to the soup and stir it.Add chopped dill and stir it.Take the pot off the heat, add grated pickles with your saved pickle brine/juice, and stir it. Serve with dollp of souyrceram and fresh dill.
