If you have a soft spot for tangy, comforting dishes that warm you from the inside out, you are going to fall in love with this Dill Pickle Soup (Polish Zuppa Ogórkowa) Recipe. This traditional Polish favorite brings together the bright, briny notes of dill pickles with hearty potatoes and a silky sour cream base. Every spoonful offers a unique balance of flavors that feel both nostalgic and refreshingly different. Whether you’re new to Polish cuisine or looking to add a new favorite to your soup rotation, this recipe is a delicious way to enjoy something truly special and soul-satisfying.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to making this soup shine. Each one plays a key role: the vegetables bring sweetness and texture, the pickles and juice deliver that signature tang, and the sour cream adds a velvety richness that rounds everything out beautifully.
- 2 tablespoons unsalted butter: Perfect for gently sautéing the vegetables to bring out their natural sweetness.
- 1 medium onion, finely minced: Adds depth and savory warmth to the base of the soup.
- 1 large carrot, grated: Provides a subtle sweetness and lovely color that brightens the dish.
- 1 cup dill pickles, sliced: The star ingredient, offering that deliciously tangy crunch in every bite.
- 5 cups vegetable or chicken broth: Forms the flavorful liquid foundation that brings all the flavors together.
- 3 medium potatoes, peeled and cubed: Adds heartiness and a creamy texture when cooked soft.
- 4 ½ tablespoons sour cream: Gives the soup its signature creamy and slightly tart finish.
- 1 ½ tablespoons flour: Works as a subtle thickener when combined with the sour cream.
- 4-5 tablespoons pickle juice: Intensifies the pickle flavor and adds a beautiful tangy punch.
- 1 teaspoon salt: Balances and enhances the overall flavor of the soup.
- ¼ teaspoon black pepper: Adds a gentle hint of spice to complement the pickle brine.
- 4 tablespoons fresh dill, chopped: Fresh dill is essential for authentic flavor and an herbaceous note.
How to Make Dill Pickle Soup (Polish Zuppa Ogórkowa) Recipe
Step 1: Whisk the Sour Cream Mixture
Begin by combining the sour cream, flour, and about 3 tablespoons of pickle juice in a medium bowl. Whisk until the mixture is smooth and pourable, resembling buttermilk. This step is crucial to avoid lumps when adding it to the hot soup later—if it’s too thick, gently loosen it with a bit more pickle juice or broth.
Step 2: Sauté Your Vegetables
Heat the unsalted butter over medium heat in a large non-stick pan, making sure to avoid Teflon pans for best results. Toss in the finely minced onion and grated carrot, cooking gently for about 7 minutes until soft and fragrant. Stir in the sliced dill pickles and continue cooking for another 3 minutes to blend the flavors and deepen the pickle aroma.
Step 3: Cook the Potatoes in Broth
While the vegetables soften, bring your vegetable or chicken broth to a boil in a large stockpot. Add the peeled and cubed potatoes, reduce the heat to medium-low, and let them simmer for about 10 minutes or until they’re tender when tested with a knife. This step ensures the potatoes will melt into the soup’s luscious texture.
Step 4: Combine and Simmer
Next, stir the sautéed vegetables into the pot with the potatoes. Add the salt, black pepper, and the sour cream mixture you whisked earlier. Carefully mix everything together and cook for another 5 minutes, letting the flavors meld and the soup thicken slightly. You’re almost there!
Step 5: Finish with Fresh Dill and Serve
Remove the soup from heat and stir in the freshly chopped dill for that unmistakable fresh herbal note. Ladle it into bowls and serve immediately for the best experience. The dill adds a burst of color and a bright, aromatic lift that makes this soup truly unforgettable.
How to Serve Dill Pickle Soup (Polish Zuppa Ogórkowa) Recipe
Garnishes
Final touches make all the difference! Fresh dill sprinkled on top is a must for color and flavor, but you can also add a small dollop of sour cream or a sprinkle of crispy bacon bits for extra indulgence. A dash of cracked black pepper right before serving adds a nice spice finish.
Side Dishes
This soup pairs beautifully with rustic rye bread or a crusty baguette to soak up the flavorful broth. A light salad with fresh greens and a vinegar-based dressing complements the richness of the soup perfectly. For a heartier meal, serve it alongside pierogi or kielbasa for an authentic Polish feast.
Creative Ways to Present
If you want to impress guests or bring some fun to family dinner, serve this soup in mini bread bowls or cute individual crocks. Garnishing with edible flowers like dill blossoms can add a whimsical touch. For a contemporary twist, drizzle a bit of homemade chili oil on top to add a surprising kick.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. This Dill Pickle Soup (Polish Zuppa Ogórkowa) Recipe tastes best on the day it’s made, but it will hold well for up to one day after without losing its vibrant flavors.
Freezing
You can freeze the soup to enjoy later by transferring it into freezer-friendly airtight bags or containers. This method best preserves the tangy and creamy elements of the soup. Properly stored, it will keep in the freezer for up to six months, making it perfect for meal prep or busy days.
Reheating
When ready to enjoy again, thaw the soup in the fridge overnight. Reheat gently on the stovetop over low to medium heat, stirring occasionally, until warmed through. Simmering for 5 to 10 minutes helps the flavors come alive again without breaking the cream base or overcooking the potatoes.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth adds a lovely depth and richness, but vegetable broth works just as well for a lighter, vegetarian-friendly version of this Dill Pickle Soup (Polish Zuppa Ogórkowa) Recipe.
What kind of pickles should I use?
Traditional dill pickles are ideal because their tangy, slightly sour flavor defines this soup. Avoid sweet pickles as they will change the balance of flavors.
Is it possible to make this soup vegan?
Yes! You can substitute the butter with olive oil, use a plant-based sour cream alternative, and stick with vegetable broth to create a vegan-friendly version of this refreshing dill pickle soup.
Can I adjust the tartness if I don’t like it too sour?
Definitely. Adjust the amount of pickle juice slowly—start with less and add more to taste. Keep in mind adding too little might reduce the soup’s signature tang, but you can always find your perfect balance.
Why does the soup sometimes turn lumpy when adding the sour cream mixture?
This usually happens if the sour cream, flour, and pickle juice mixture is too thick. Make sure it’s whisked until smooth and quite liquidy, almost like buttermilk. If too thick, thin it with a little more pickle juice or broth before adding to the hot soup.
Final Thoughts
This Dill Pickle Soup (Polish Zuppa Ogórkowa) Recipe is a wonderful discovery that combines simple ingredients into a dish bursting with warmth, tang, and comfort. It’s perfect for when you want to treat yourself to something unique yet deeply satisfying. I truly encourage you to give this a try—it’s one of those recipes that feels like a cozy hug in a bowl, perfect for sharing with friends and family.
Print
Dill Pickle Soup (Polish Zuppa Ogórkowa) Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
Description
Dill Pickle Soup, known as Polish Zuppa Ogórkowa, is a comforting and tangy traditional Polish soup made with dill pickles, potatoes, vegetables, and a creamy sour cream base. This hearty and flavorful soup balances the briny zest of pickles with fresh dill and tender potatoes, making it a perfect dish for chilly days or when craving a unique and savory flavor experience.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely minced
- 1 large carrot, grated on large holes of box grater
- 1 cup dill pickles, cut in half lengthwise and then thinly sliced
- 5 cups vegetable broth or chicken broth
- 3 medium potatoes, peeled and cubed
Cream Mixture
- 4 ½ tablespoons sour cream
- 1 ½ tablespoons flour
- 4–5 tablespoons pickle juice
Seasonings and Garnish
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons fresh dill, chopped
Instructions
- Prepare the Cream Mixture: In a medium bowl, whisk together the sour cream, flour, and 3 tablespoons of dill pickle juice until the mixture becomes quite liquid, resembling buttermilk. This prevents lumps when added to the soup. Add extra pickle juice or vegetable broth if needed to achieve the right consistency.
- Sauté Vegetables: Heat butter in a large non-stick pan over medium heat (avoid Teflon pans). Add the minced onion and grated carrot, cooking until they begin to soften, about 7 minutes. Stir in the sliced dill pickles and cook for an additional 3 minutes to blend the flavors.
- Cook Potatoes: In a large stockpot, bring the broth to a boil. Once boiling, add the peeled and cubed potatoes. Reduce heat to medium-low and simmer for 10 minutes until the potatoes start to become tender.
- Combine Ingredients: Stir the sautéed vegetables, salt, black pepper, and the prepared sour cream and flour mixture into the pot with the potatoes. Cook together for another 5 minutes or until the potatoes are fully tender when tested with a knife.
- Serve and Garnish: Remove the soup from heat and serve immediately, garnished generously with fresh chopped dill for a bright, herbal finish.
Notes
- Mixing the sour cream, flour, and pickle juice into a liquid consistency is crucial to prevent lumps in the soup. Adding more liquid may be necessary.
- Adjust the amount of pickle juice to taste to increase the brininess; add one tablespoon at a time.
- Eat the soup fresh on the day it is made for best flavor and texture.
- Leftovers can be stored in the refrigerator for up to 1 day.
- The soup freezes well for up to 6 months in airtight freezer-friendly bags.
- To defrost, transfer the soup to a pot and simmer for 5 to 10 minutes until heated through.
