30 Minute Meals · Recipes · Soups and Stews · Vegan/Vegetarian

Polish Pickle Soup (Zupa Ogorkowa) {Vegetarian}

pickle soup

Attention pickle lovers – you MUST try Pickle Soup!!

I am 50% Polish and 50% Filipino. Probably haven’t heard of that one before, huh? My unique heritage could explain why I love so many different types of food (or maybe I just like to eat good food?) Every time I visit my family in Wisconsin I have to indulge in the local European cuisine. The same goes with my Filipino family in California… lumpia and pancit all the way. Today, my Polish heritage won out.

The process of pickling has been used to preserve foods for decades. In Poland and other parts of Eastern Europe, pickled baby cucumbers in hot broth was the winter counterpart to the summer offering of cold cucumber soup. Fun fact for the day. So pickle soup might sound weird to us, but it’s a big dish in Eastern Europe.

When I first tried this soup, one spoonful in and BLAMMO!!! I was hooked. This recipe may not have started in my family, but I will pass it on to my friends and family! It’s so stinkin’ good!

Because soup is very easy to make, you have no excuse NOT to make this. My recipe uses a cream base where others use a tomato base. You could also make this soup vegetarian by using vegetable broth instead of chicken broth. This is a good base recipe to work off of. I add carrots and celery to the broth when I have them on hand too. It’s a poor man’s soup, so anything goes really! Make it your own, just don’t forget the pickles!

Polish Dill Pickle Soup (Zupa Ogorkowa)

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yields: 6 servings

Polish Dill Pickle Soup (Zupa Ogorkowa)


  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, diced
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 8 cups low-sodium chicken or vegetable stock
  • 3-4 dill pickles (about 1 cup), finely chopped
  • 1/2 cup liquid from pickle jar
  • 2 large russet potatoes (about a pound), peeled and cut into 1/2-inch cubes
  • 2 large carrots, peeled and diced
  • 1 rib celery, diced
  • 1 cup sour cream
  • 1 tablespoon dill
  • 1 tablespoon Old Bay seasoning
  • salt and pepper, to taste


  1. Add olive oil and melt butter in a large stock pot over medium heat. Saute onion and garlic until translucent, about 2 minutes. Add the flour and stir the thick mixture constantly for 2 minutes.
  2. Add broth, potatoes and veggies. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Test and add salt and pepper, to taste.
  3. In a small bowl, temper sour cream mixture with a little hot soup and whisk together. Pour the sour cream into the hot soup, whisking until combined. Reduce heat to low and simmer until slightly thickened, about 3 minutes. Add dill, old bay, pickle liquid and pickles. Adjust seasoning if necessary. The soup can be left chunky or pureed to a velvety consistency. Serve immediately with your favorite crusty bread or croutons.

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