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.
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 dill pickles
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.
- Omit Step 1 and start by sauteeing the vegetables (right in your soup pot).
- 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.
- 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)
- Polish Zurek Soup Recipe
Why not check out ALL my Polish recipes including more soups!
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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Recipe
Polish Dill Pickle Soup (Ogorkowa Zupa)
Equipment
- Large pot
- Box grater or food processor
- Large pan
Ingredients
- 8.82 ounces (250 g) dill pickles about 4-5 medium pickles, coarsely grated
- ½ cup (120 ml) dill pickle brine
- 2 chicken thighs skinless, with or without bone
- 1 medium onion finely chopped
- 1 medium carrot peeled, coarsely grated
- 1.4 ounces (40 g) celeriac/celery root small piece, as in photo, peeled, coarsely grated
- 3 medium potatoes peeled, cubed
- 1 bay leaf
- 2 allspice berries
- 1 tablespoon butter optional
- 3⅓ cups (800 ml) water approximately
- 3 tablespoons sour cream 18% or similar, at room temperature
- 2 tablespoons parsley finely chopped
- Pepper to taste
Instructions
- 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).
- 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.
- To the pot add the vegetable mixture as well as cubed potatoes, stir, cover, bring to the boil again then lower the heat and simmer for 15 minutes.
- 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.
- Remove the 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.
- 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!
Notes
- You will need Polish dill pickles in 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 (see post for details). If making your own chicken or vegetarian broth add half the recommended salt.
- I do not recommend using chicken breast as the meat will be very dry after 45 minutes of cooking.
- Garnish with fresh parsley or dill and serve with fresh bread.
- Refrigerate for up to 4 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Kaitensatsuma says
It's such a pain in the ass to find Brined pickles outside of the North East 😅
Monika says
You'll get them in a Polish shop! good luck:)
Frances says
My neighborhood Polish deli Tuesday soup special is Ogórkowa. Now with this recipe I can mąkę it anytime and not have to wait for a Tuesday! Delicious!!!
Monika says
Glad to hear it! Hope you enjoy the recipe:)
petra08 says
I have never heard of a dill pickle soup before but it sounds so good and I love reading new recipes! Happy Fiesta Friday 🙂
Monika says
Thank you Petra, it is really tasty and easy to make too! Happy FF:)
Billy says
This looks so interesting and delicious! I have never had a soup with dill pickles in it and I definitely want to make this for the family the next time I head to the grocery store. I've been trying to branch out when it comes to soups and entrees. Thank you for sharing!
Monika says
Thanks Billy, glad you like it, just make sure you get the right dill pickles (in natural brine, not vinegar). Thanks for stopping by!
Nico @ yumsome says
Since being back in Britain, if I'm feeling homesick for Slavic lands, I just go to my local Polish supermarket, and spend a bit of time perusing the shelves, and listening to people chatting! And then I buy a block of fresh chałwa, a huge bunch of dill, some sauerkraut, veggies, and beans, then come home and make soup!
Not with chałwa though, ha ha!
I'm about to go there now to buy some dill pickles to make this awesome looking soup! Thanks so much for sharing! xx
Monika says
Thanks Nico, there are so many international shops everywhere now there is virtually nothing we can't get here, which is great! I hope you like the soup, do let me know how it turns out:)
monika says
ANytime a non-Polak hears about pickle soup, they are weirded out..and everytime a non-POlak tries pickle soup...they wish they'd been Polish the entire time 😉
Najlepsza zupa! Sprobuje Pani przepis - ciekawy czy lepszy od przepisu mojej Babci i mojej Mamy.
<3
Monika says
Hope you like it, smacznego:)
Corina Blum says
I lived in Poland for a couple of years when I was teaching English and I loved the sourness that you get in some Polish soups but I never had a clue how to recreate it. I didn't use to do much cooking at the time but would love to have a go at it now and bring back some memories. Thanks for sharing with #CookOnceEatTwice
Monika says
I remember you mentioned you've spent some time in Poland. Glad to hear you liked the food, yes, there are a lot of sour recipes as Polish people love pickling:) most recipes are actually really easy to make, you just have to have the right ingredients - good thing there are Polish shops everywhere!
joskitchenlarder says
It's a blast from the past for me Monika! 🙂 I still very vividly remember my grandma's ogorkowa, it was the best and sadly I haven't had it for years now. Your version looks and sounds delicious!
Monika says
I know how you feel Jo, I also haven't had it in a long time, but it's great to go back to old flavours once in a while:)