This vegetarian, all season Polish Vegetarian Dill Pickle Soup (Zupa Ogorkowa) is a tangy, flavourful, hearty dish made using cucumbers pickled in seasoned brine (vinegar free). It’s simple, easy to make and tastes fantastic the next day too!
POLISH VEGETARIAN DILL PICKLE SOUP (ZUPA OGORKOWA)
This is a very popular soup in Poland, typically made with meat, but in this post I will show you how to make a vegetarian version of it. This recipe is essentially a basic root vegetables soup with added pickled cucumbers. It’s simple, cheap and easy to make!
The pickled cucumbers are the star of this 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 seasoned natural brine. This soup is made using the latter – read the label carefully and ensure there is NO VINEGAR in the product.
Depending on where you live you might come across Pickled Gherkins or Dill Pickles but these may contain vinegar so to avoid confusion it is best to get ‘ogόrki kiszone’ from your nearest Polish delicatessen. The ones I got looked like this:
The brine consists of a few spices, salt and water and it’s additives free. Despite its simplicity it is full of flavour (if you like sour food you will love this product!). It’s amazing how much flavour there is in a simple little pickle – the brine is absolutely delicious and I ended up adding a whole cupful to the soup (along with 6 pickles).
Polish dill pickle soup is often thickened with flour and served with sour cream but this recipe doesn’t require either, in my opinion. So this dill pickle soup recipe can be enjoyed gluten free as well as dairy free and vegan.
It’s best to season this easy dill pickle soup only with pepper as it’s cooking and perhaps add a bit of salt (if any) once it’s cooked. The brine and pickles are quite salty so you may not need to add any.
Related Soup Recipe:
- 6 dill pickles ogorki kiszone, coarsely grated
- 1 onion finely chopped
- 1 small leek finely chopped
- 1 medium carrot peeled, coarsely grated
- 100 g celeriac peeled, coarsely grated
- 3 large potatoes peeled, cubed
- 1 bay leaf
- 1 vegetarian stock cube
- 3 tablespoons good vegetable oil
- 3.5 cups hot water
- 1 cup dill pickle brine
- 1 tablespoon butter or non-dairy spread
- Pepper to taste
In a large pot heat up the oil, add the bay leaf, onion and leek, stir and cook over a medium heat for 3-4 minutes until soft.
Add the celeriac, carrot, potatoes and dill pickles, stir and continue cooking for 5 more minutes, stirring occasionally.
Season with pepper, add the stock cube, water and pickle brine, stir, cover and simmer for about 50 minutes (until the potatoes are soft). Remove from the heat, add the butter, stir and serve.
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Recipe Link Parties
I am bringing my Polish Vegetarian Dill Pickle Soup (Zupa Ogorkowa) to #CookBlogShare. This week’s host is Jacqui@Recipes Made Easy. Also sharing with Cook Once Eat Twice. Fiesta Friday. The co-hosts are: Petra @ Love Food Eat and Zeba @ Food For The Soul.