What kind of pickles should I use?

Always use naturally fermented dill pickles made in salt brine. These have the traditional flavor needed for authentic Polish dill pickle soup.

Can I use regular vinegar pickles?

Yes, but the flavor will be much sharper and less traditional. If vinegar pickles are your only option, use less pickle brine and taste the soup often while seasoning.

Can I make this soup vegetarian?

Absolutely. Simply replace the chicken broth with vegetable broth. The soup will still be rich, creamy, and full of flavor.

Why did my sour cream curdle?

The soup was probably too hot when the sour cream was added. Always temper the sour cream with hot soup first, then stir it into the pot after removing the soup from the heat.

Does dill pickle soup taste strongly like pickles?

Not at all. The cooking process softens the pickle flavor, creating a creamy soup with a gentle tang rather than an overpowering pickle taste.

Polish Dill Pickle Soup (Zupa Ogórkowa) – Authentic Creamy Dill Pickle Soup Recipe

Name: Polish Dill Pickle Soup (Zupa Ogórkowa) – Authentic Creamy Dill Pickle Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Polish
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 1 medium onion, finely chopped; 2 medium carrots, peeled and grated; 1 parsnip, peeled and diced (optional); 1 celery stalk, diced; 7 cups (1.7 L) chicken or vegetable broth; 3 large potatoes (about 600 g), peeled and diced; 4 to 5 medium fermented dill pickles, grated (about 1 to 1½ cups); ½ cup (120 ml) pickle brine, plus extra to taste; 3 garlic cloves, minced; 1 teaspoon dried marjoram; ½ cup (120 g) sour cream; 2 tablespoons fresh dill, chopped; Salt and black pepper, to taste

Description

A creamy, comforting Polish soup made with fermented dill pickles, potatoes, vegetables, fresh dill, and sour cream. This traditional family recipe is rich, hearty, and perfectly balanced with a delicious tangy flavor.

Ingredients

Units Scale

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, finely chopped
2 medium carrots, peeled and grated
1 parsnip, peeled and diced (optional)
1 celery stalk, diced
7 cups (1.7 L) chicken or vegetable broth
3 large potatoes (about 600 g), peeled and diced
4 to 5 medium fermented dill pickles, grated (about 1 to 1 1/2 cups)
1/2 cup (120 ml) pickle brine, plus extra to taste
3 garlic cloves, minced
1 teaspoon dried marjoram
1/2 cup (120 g) sour cream
2 tablespoons fresh dill, chopped
Salt and black pepper, to taste

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Instructions

Heat the butter and olive oil in a large soup pot over medium heat. Add the onion, carrots, celery, and parsnip. Cook for about 5 to 7 minutes until the vegetables are soft and the onion is translucent.
Pour in the broth and bring it to a gentle boil. Add the diced potatoes, reduce the heat, and simmer for about 15 minutes until the potatoes are fork tender.
Stir in the grated fermented pickles, pickle brine, garlic, and marjoram. Simmer for another 10 minutes so the flavors blend together.
Place the sour cream into a small bowl. Slowly whisk in one or two ladles of hot soup until smooth.
Remove the soup from the heat and slowly stir in the tempered sour cream.
Add the chopped fresh dill and stir gently.
Taste the soup and adjust the seasoning with additional pickle brine, salt, or pepper if needed.
Serve hot with fresh rye bread and garnish with extra dill and sour cream.

Notes

Always use naturally fermented dill pickles instead of vinegar pickles for the most authentic flavor.
Grating the pickles helps them blend smoothly into the broth.
Temper the sour cream before adding it to prevent curdling.
Taste the soup before serving and adjust the sourness with additional pickle brine if needed.
This soup tastes even better the next day after the flavors have had time to develop.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Lunch
Method: Boiling
Cuisine: Polish

Nutrition

Calories: 160
Sugar: 4 g
Sodium: 780 mg
Fat: 8 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 5 g