Zupa Ogórkowa
If you grew up in a Polish household, you’ve probably tasted Zupa Ogórkowa – Polish Dill Pickle Soup. Maybe you didn’t always appreciate it as a kid (“Soup made of pickles? Seriously, Babcia?”), but now… now you dream of that tangy, creamy, comfort-in-a-bowl magic.
This is the soup that showed up when you were sick, when it was snowing sideways, or when Grandma was feeling generous with her home-cucumbers fermented in brine. It’s the taste of childhood, of simpler times, and of someone yelling “Chcesz dolewkę zupy?”
Let’s bring it back – no jar of store-bought dill pickles required (but yes, we’ll allow it if you’re not making your own in a ceramic pot in the basement).
Ingredients:
- 2 medium carrot, grated
- 1 parsley root, grated
- a chunk of celery root (celeriac), grated
- 1 small piece of leek (white part), halved lengthwise and sliced into half-moons
- 4–5 medium potatoes, peeled and chopped
- 6 cups (1.5 L) broth (vegetable or chicken)
- a small bunch of fresh parsley – whole (you’ll remove it later)
- 1½ cups grated fermented dill pickles (not sweet pickles!)
- 1 to 2 cup pickle brine (adjust to taste)
- Salt and pepper – added at the end only
- Sweet cream or sour cream, for serving
- Fresh dill, chopped
Here is a short video on how I make Polish Dill Pickle Soup Zupa Ogórkowa:
Instructions:
- Prep the veggies. Grate the carrot, parsley root, and celery root. Slice the leek lengthwise, then cut into thin half-moons.
- Build the base. In a large pot, add the broth. Toss in the grated veggies, sliced leek, potatoes, and the whole bunch of parsley. (Don’t chop it – it’s just there for flavor.)
- Simmer. Cook until the potatoes are tender. This usually takes about 15–20 minutes.
- Add the pickles. Once the potatoes are done, stir in the grated pickles and pour in the brine. Start with ½ cup and taste – add more if you like it nice and sour.
- Season carefully. Only now should you add salt and pepper. The brine is salty, so taste before you season.
- Final touch. Remove the parsley bunch before serving.
- Serve hot, with a generous spoonful of sweet cream (or sour cream) and a sprinkle of fresh dill.
Serving Suggestion:
Pair with rye bread, a thick pair of wool socks, and a story about how “back in the day, winters were really cold.”
Notes from Babcia’s Kitchen:
- Always grate your pickles by hand. Food processors are for city people.
- Don’t boil the pickles too long – they’ll loose all the nutrition value.
- Add cream at the table, not to the pot – it keeps the soup nice and fresh longer.
- Want it more sour? Add more brine.
- Got homemade fermented pickles? Gold star!
- Vegetarian version? Use veggie broth and skip the cream (or use plant-based).
- Want Babcia to be proud? Serve with a side of Schabowy the size of your head.
Polish Dill Pickle Soup Zupa Ogórkowa is one of those dishes that smells like home. It’s humble, comforting, and just a little weird – like most of our childhood memories. So go ahead, make a big pot, and remember: in Polish kitchens, there’s always room for another bowl.
Smacznego!
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Polish food recipes, sentimental Polish cuisine, only tried and true recipes, Polish American.
