Polish Dill Pickle Soup, known locally as Zupa Ogórkowa, is a celebrated staple in Polish kitchens. Drawing on age-old tradition, this soup harmonizes the bright tang of pickled cucumbers with creamy broth and fresh herbs. More than a dish, Zupa Ogórkowa is a journey into Polish comfort food—simple, nourishing, and deeply satisfying.
The Essence of Dill Pickle Soup
At its heart, dill pickle soup showcases the unique flavor of brined cucumbers. The result is a delicate balance of sour and savory, punctuated by dill, garlic, and aromatic vegetables. Unlike the dishes most people associate with pickles, this soup offers warmth and creaminess that soothe on chilly nights.
You may notice Polish dill pickle soup in family gatherings, cozy restaurants, or even as a first course at weddings. Each cook puts a personal stamp on the recipe, but the fundamentals always shine through.
Ingredients for Zupa Ogórkowa
Knowing which ingredients to use—and why—will elevate your soup from good to unforgettable. Here’s what makes up a classic recipe:
| Ingredient | Purpose | Notes |
|---|---|---|
| Butter | Richness, forming a roux base | Use unsalted if you prefer |
| All-purpose flour | Thickens the soup and creates body | Can substitute gluten-free |
| Chicken broth | Depth and savory undertone | Veggie broth works, too |
| Dill pickles | Iconic sour flavor, texture | Choose a quality brand |
| Pickle brine | Intensifies tangy notes | |
| Onion | Sweetness, aromatic base | Yellow or white |
| Carrot | Gentle earthiness, color | Optional, but traditional |
| Celery | Subtle flavor, balance | Optional |
| Garlic | Complexity, aroma | Fresh is best |
| Potato | Soft texture, mild balance for the pickle’s tang | Yukon Gold or Russet |
| Bay leaf | Herbaceous note | Remove before serving |
| Dried or fresh dill | Brings out the pickled flavors | Sprinkle extra on top |
| Milk or cream | Creaminess and binds the flavors | Add at the end |
| Black or white pepper | Gentle heat and depth | Season to taste |
| Worcestershire sauce | Savory boost (optional) | A splash does wonders |
Quantities (serves 4-6 people):
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 6 cups chicken or vegetable broth
- 1 cup dill pickles, coarsely chopped
- ½ cup pickle brine
- 1 small onion, diced
- 1 large carrot, peeled and diced (optional)
- 1 stalk celery, diced (optional)
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- ¾ cup milk (or half-and-half for extra creaminess)
- ¼ teaspoon black or white pepper
- 1 teaspoon Worcestershire sauce (optional)
- Salt to taste
Method: Building Flavor Step by Step
1. Prepare the Vegetables
Start by prepping your ingredients. Dice potatoes into half-inch cubes, chop onions, carrots, celery, and cut the pickles—leaving them a bit chunky yields a satisfying bite. Fresh dill can be rough-chopped or finely snipped.
2. Sauté the Base
In a large soup pot, melt butter over medium heat. Add onions, carrots, and celery. Cook, stirring frequently, until onions turn translucent and vegetables begin to soften—about 5 minutes. Drop in the minced garlic and cook for another minute, letting the aroma fill your kitchen.
3. Create the Roux
Sprinkle the flour over the sautéed vegetables and stir well. Let it cook for 2 minutes. The mixture should be thick and lightly golden. This step is key; it thickens the soup and locks in savory notes.
4. Broth & Potatoes
Gradually whisk in the chicken broth, breaking up any lumps. Stir in potatoes and bay leaf. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook until the potatoes are fork-tender—about 12 minutes.
5. Add Pickle and Dill
Toss in chopped dill pickles and pour in the brine. Add dried or fresh dill and pepper. Simmer another 5 minutes. Taste and adjust the salt—pickles are salty, so hold back and season at the end.
6. Milk for Creaminess
Turn the heat down low. Slowly stir in milk or cream, letting it gently warm without boiling. This binds the flavors and gives Zupa Ogórkowa its signature smoothness.
7. Final Touches
Remove the bay leaf. For extra depth, mix in a teaspoon of Worcestershire sauce. Taste, and adjust the seasoning one last time before serving.
Serving Polish Dill Pickle Soup
Zupa Ogórkowa shines as a meal on its own or as part of a spread. In Poland, you’ll often see it dished up with hearty rye bread or buttery rolls. Sometimes it’s garnished with chopped chives, extra fresh dill, or a dollop of sour cream.
You can serve it as a first course, or pair it with these options:
- Crusty bread or soft Polish rolls
- Potato pancakes (placki ziemniaczane)
- Simple garden salad with vinaigrette
- Grilled sausages
- Sliced smoked cheese
Try ladling the soup into pre-warmed bowls to keep it hot at the table.
Expert Tips and Customizations
Personalizing your Zupa Ogórkowa is easy once you understand the basics. Here are ideas for modifying the classic recipe:
Add More Vegetables
For a heartier take, sauté diced carrots, leeks, or parsnips along with the base vegetables.
Swap the Protein
Chicken or smoked sausage can transform this soup into a meal. Shred leftover roast chicken and add just before serving, or fry slices of kielbasa and stir in at the end.
Adjust the Texture
Prefer a smooth soup? Puree half of the batch using an immersion blender right in the pot. For a chunky version, keep the potatoes in larger dice and avoid pureeing.
Lower the Salt
If you’re watching sodium, substitute low-sodium broth and use unsalted butter. Onion powder offers flavor without the salt in onion salt.
Make it Vegan
Switch to olive oil or vegan butter, vegetable broth, and oat or cashew milk. The result stays creamy and rich, but without dairy.
Storage and Reheating
Dill pickle soup tastes freshest on the day it’s made, but storing leftovers is simple.
To Refrigerate:
Cool the soup to room temperature, then cover and refrigerate in an airtight container for up to 24 hours.
To Freeze:
Let the soup cool completely. Ladle into freezer-safe bags or containers, removing excess air. Lay flat for easy storage. The soup can be kept for up to 6 months. Note: When reheating from frozen, the texture may change a bit, but a good stir restores consistency.
To Reheat:
Thaw overnight in the fridge if frozen. Warm gently in a saucepan over medium-low heat, stirring often. Avoid boiling if you want to keep the soup creamy.
Frequently Asked Questions
Which pickles are best for Zupa Ogórkowa?
Traditional Polish pickles are fermented with garlic and dill, not vinegar. Seek out brined or barrel-style dill pickles for authentic flavor.
Can I make it gluten-free?
Absolutely—substitute the flour with cornstarch or a gluten-free flour blend when making your roux.
Is it sour?
The soup is tangy, but not sharp. Adding milk or cream softens the briny edge.
Can I use leftover juice from homemade pickles?
Yes. If you make your own pickles, the brine adds depth and a distinct character to the soup.
Bringing It All Together
Polish Dill Pickle Soup is a celebration of comfort and character. With its creamy texture and briny depth, Zupa Ogórkowa bridges the gap between home cooking and culinary adventure. Whether you’re new to Polish cuisine or seeking an old favorite, this soup delivers flavor, nutrition, and a taste of tradition to your table.
Invite your family, break out your favorite bread, and savor a bowl packed with the bold, invigorating flavors of Poland.
Polish Dill Pickle Soup (Zupa Ogórkowa)
Dill pickle soup, or zupa ogórkowa, is Polish comfort food. It is creamy. It is tangy. It is savory. This soup will warm you up from the inside out.
Ingredients
- 2 tablespoons white sugar
- 2 teaspoons minced garlic
- 2 large bay leaves
- 1 tablespoon Worcestershire sauce
- 4 teaspoons onion salt
- 1/2 teaspoon white pepper
- 1/2 cup finely chopped dill pickles
- 1/2 cup all-purpose flour
- 2 tablespoons dill pickle juice
- 7 cups chicken broth
- 1 teaspoon curry powder
- 2 tablespoons butter
- 2 cups warm milk
- 1 teaspoon dill weed
Instructions
- Add the butter to a large stockpot. Set the heat to medium. Give the butter time to melt. Once it melts, add the flour. Whisk constantly for about 1 to 2 minutes.
- Once the flour and butter mixture turns pale beige, add the chicken broth. Whisk continuously for 2 to 3 minutes. Continue until the mixture thickens and is smooth.
- Add all of the other ingredients EXCEPT the milk. Increase the heat to medium-high. Bring the mixture to a boil. Stir occasionally.
- Once the mixture starts boiling, reduce the heat to medium-low. Simmer for 5 minutes. Frequently whisk during simmering. After 5 minutes, remove the soup from the heat source. Add the milk. Whisk constantly and vigorously until incorporated.
- Remove the bay leaves. Transfer the soup to serving bowls. Add desired garnishes if desired. Enjoy!
