This savory and creamy Polish Dill Pickle Soup is perfect for any meal. Hearty and filling, it’s a great dish to serve with some meaty appetizers or sandwiches.
Zupa ogórkowa is one of the most popular Polish soups – along with Zurek, Tomato, Potato and Vegetable (Polish version of Minestrone).
Recipe Pointers For Polish Dill Pickle Soup
- In some variations of this soup, you can use tomato paste if you don’t like sour cream.
- Only buy brined pickles that don’t have vinegar in them, because vinegar makes the pickles sweeter, but we need sour pickles for the soup.
- You can also use other meat or pork broth for the bouillon.
- To make the soup meatier, add smoked bacon or kielbasa sausage slices to it.
- If you don’t want to use carrots, use chopped bell peppers.
- Add chopped and sauteed onions if you like.
- Serve with mashed potatoes, toasted bread, or ham or bacon sandwiches.
FAQs about Polish Cucumber Soup
Zupa Ogorkowa is pronounced zu-pah oh-gorr-ko-wa or zoo-pah oh-goorr-koh-vah.
The main difference in these soups is the ingredients. The Polish zupa ogorkowa is made using pickled cucumbers and potatoes, and can also include carrots, celery, garlic, sour cream, egg yolks, salt, and pepper. The Russian rassolnik is made using pickled cucumbers, pearl barley, and kidneys of beef or pork. Both these soups are popular cures for hangovers.
You can replace the potatoes with cauliflower.
To thicken the soup more, add more potatoes to the broth or add 2 tablespoons of cornflour.
Because it contains cream, this dill pickle soup can only be stored in the refrigerator for 3 to 4 days. Reheat before serving.
If you want to, you can freeze the dill pickle soup before adding the sour cream and it will last for 3 to 4 months. Once you’ve added the sour cream, it’s important to finish the soup within a week.
- Boulion ingredients (you can add a chicken leg or just do veggies - up to you)
- 1/2 of big celery
- 1 carrot
- 1 lbs of pickled cucumbers
- 1/3 cup of sour cream
- 3 potatoes
- 1 tablespoon of salt
- 1 tablespoon of pepper
- 2 laurel leaves
- 1 tablespoon of dill
- Put all your carrot and celery apart from pickles in a pot with about 5 big cups of water and spices. If you're using a cubed instant stock concentrate instead of fresh chicken leg add it in this step too. Bring to boil and cook for about 45 minutes.
- Grate your pickles in the meantime (you can use the excess water from them to the soup). Peel and chop your potatoes into small cubes (before cooking them).
- Once your stock is prepared remove the carrot and celery and finely chop them in small cubes as well.
- Put potatoes and pickles back in the pot and cook for an additional 10 minutes. Then add your sour cream and the rest of the veggies you removed earlier (this is important because if you don't remove them you'll have mush in your soup).
- Serve with mashed potatoes on the side.
Dill is optional, but in my family we always added dill to this soup.