Polish Dill Pickle Soup (Zupa Ogorkowa)

This authentic Polish dill pickle soup is made using cucumbers pickled in a seasoned brine (vinegar free). It's simple to put together and can be made with or without meat.

Dill pickle soup ('zupa ogorkowa') is one of the most popular traditional soups in Poland. The star of this soup are pickled cucumbers, which give this dish its distinctive sour flavour. It's delicious, nutritious, cheap and easy to make!

Dill pickle soup ingredients

• Dill pickles and brine: more details below.
• Chicken: I used 2 chicken thighs, but you can use 1 large chicken leg or 3-4 drumsticks.
• Potatoes: Russet or any all-rounders (if you are in the UK).
• Carrot.
• Onion.
• Celery root/celeriac: not the same thing as celery and I do not recommend making this swap.
• Butter: used for sauteing the vegetables.
• Bay leaf.
• Allspice berries.
• Parsley.
• Sour cream: 18% or similar.
• Sea salt and pepper to taste.

NOTE: Another vegetable that's usually added to pickle soup is parsley root, which I omitted in this recipe as it can be hard to find. It's not the same as more popular parsnip (they look similar). If, however, you manage to get it (in a Polish shop, for example) you can use 1 very small parsley root and grate alongside the other vegetables (and omit the fresh parsley at the end).

What type of dill pickles to use 

Pickled cucumbers are the star of this dill pickle soup so you need to make sure you buy the right kind.  There are really 2 types of pickled cucumbers - some are pickled in vinegar while others in natural brine.  This soup is made using the latter - read the label carefully and ensure there is NO VINEGAR in the product.

Cucumbers pickled in natural brine taste quite different from those pickled in vinegar. They taste of dill, garlic and tend to be quite salty. They are also sour but not vinegary (you can even drink the brine). While both types of pickles are delicious, authentic Polish pickle soup is made using dill pickles in brine. 

The dill pickle brine consists mainly of water, dill, garlic and salt and ideally should be additives free.  Despite its simplicity it is full of flavour (if you like sour food you will love this product!).  

Where to buy them

Depending on where you live you might come across Pickled Gherkins, Dill Pickles or Pickled Cucumbers, but they all may contain vinegar so to avoid confusion it is best to get 'ogόrki kiszone' from your nearest Polish delicatessen.  They are usually sold in paper/plastic bags (rather than jars) or from barrels.

How to prepare them

To make this fermented cucumber soup the pickles can either be coarsely grated (as I have done), diced or cut into thin slices. Use the method that suits you.

They are a ready-to-eat product so in order to preserve their delicious, tangy flavour dill pickles (along with the brine) should be added into the soup toward the end of cooking.

Is pickle soup healthy

Yes, it is! After all it's just a few vegetables, skinless chicken meat and water. Plus the dill pickles, of course.

I was unable to find an English-language site with nutrition information for cucumbers pickled in natural brine (there were plenty for vinegar pickled cucumbers). There are several Polish-language sites, however, according to which fermented dill pickles (in brine) are low in calories, high in fibre, vitamins (including K) and minerals such as magnesium and others.

Step-by-step recipe instructions

1.Place the chicken in a large pot, add the bay leaf and allspice berries and enough water to cover the chicken completely (approx. ½ pot). Cover, bring to the boil then lower the heat and simmer for 20 minutes. Skim the white residue off the top (this will form at the start of cooking).

2. In the meantime prepare the vegetables. In a large pan melt the butter, add the chopped onion, grated carrot, celery root and a pinch of salt and cook over a low-medium heat for about 5 minutes stirring often. This will help release more flavour from the vegetables.

3. Add the vegetable mixture as well as cubed potatoes into the pot, stir, cover, bring to the boil again then lower the heat and simmer for 15 minutes.

4. Add the grated dill pickles, brine, parsley and a little water (if the soup seems too thick). Stir, bring to the boil then simmer for about 8 minutes.

5. Remove your pickled cucumber soup from the heat. Carefully remove the chicken from the pot and place on a large plate. Separate the meat from the bone and return the chicken to the pot.

6. In a bowl combine the sour cream with 1-2 tablespoons of the soup (do this gradually so the mixture doesn't curdle) then slowly stir into the soup. Add pepper (and salt, if needed) to taste and serve!

Serving suggestions

Polish dill pickle soup is best served with bread (pumpernickel, rye or wholemeal) or simply on its own. You can add freshly chopped dill or more parsley if desired.

How to make Polish ogorkowa soup using chicken soup

If you've made a large pot of Polish chicken soup you can easily (and quickly!) turn it into dill pickle soup.

1. Omit Step 1 and start by sauteeing the vegetables (right in your soup pot).
2. Add about 480 ml/ 2 cups of the chicken broth and potatoes, cover, bring to the boil then lower the heat and simmer for 15 minutes.
3. Add 1-2 more cups of the broth along with the grated dill pickles, brine and parsley and finish the soup as in Step 6. You can also add the chicken from the broth into this soup.

Do I have to use chicken

No, you don't! You can use any dark meat, on the bone is best (ribs are a good option) or make this soup vegetarian.

How to make it vegetarian

Polish ogorkowa pickle soup is really versatile and can be easily made without meat. Simply follow the steps above for making this soup using chicken broth (substituting vegetarian broth).

Top tips and FAQs

• You will need Polish dill pickles in natural brine (NOT in vinegar) to make this soup. They are available to buy from Polish delicatessens.
• Adjust the amount of pickle brine to your taste.
• You may not need to add any salt (both the pickles and brine are quite salty).
• If using ready-made broth to make this soup ensure it's low in sodium. If making your own chicken or vegetarian broth add half the recommended salt.
• Refrigerate your pickle cucumber soup for up to 4 days.
• Freeze for up to 3 months.

What else can you do with dill pickles

In Poland fermented pickled cucumbers are often added to salads (thinly sliced or grated) or served as a condiment with meat dishes.  They also add a refreshing twist to fish, can be used in sandwiches, burgers, beet salad or potato salad and many other dishes.

Allergy advice

Dill pickles in brine should be gluten free but always read the label before making a purchase.

Related recipes

• Polish Sauerkraut Soup Recipe (Kapusniak)
• Polish Sorrel Soup (Zupa Szczawiowa)
• Vegetarian Borscht Soup (with Beans)
• Polish Chicken Barley Soup (Krupnik)

Why not check out ALL my Polish recipes!

Keep in touch!

If you make this dill pickle soup recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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