This all season Polish Dill Pickle Soup (Ogorkowa Zupa) 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!
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 (some to start with), stir, cover and bring to the boil then simmer for about 50 minutes (until the potatoes are soft). Add the herbs towards the end of cooking (if using). Remove from the heat, add the butter, more water/pickle brine, if needed, stir and serve. See Notes below for making this soup using chicken.
You will need Polish dill pickles in brine (NOT in vinegar) to make this soup. They are available to buy from Polish delicatessens.
Add a little the dill pickle brine to start with. Add more towards the end of cooking, if needed.
If you would like to make this soup with meat I would suggest using a couple of chicken thighs, one chicken leg or about 3 chicken drumsticks (without the skin). Simply add the chicken into the pot along with the onion and leek. Then add all the other ingredients as per instructions. Do not use chicken breast as the meat will be very dry after an hour of cooking.
Seasoning: You may not need to add any salt to this soup, but be generous with the pepper.
Garnish with parsley/dill or serve as it is, with a slice of bread.