Zupa Ogórkowa (Polish Pickle Soup)
Why this recipe works
- Rounded tang: The dill pickles bring the soup’s signature sourness, while potatoes, stock and cream soften the acidity.
- Savoury base: Onion, carrot, celeriac, bay leaves and peppercorns create a fuller stock before the pickles are added.
- Smooth finish: Double cream stirred in at the end gives the broth a richer body without making it heavy.
- Straightforward method: The recipe relies on simple chopping, grating and simmering, with no specialist technique required.
Get the most out of this recipe
Authenticity notes
- Polish home-style soup: Zupa ogórkowa is a familiar Polish soup built around sour dill pickles, potatoes and root vegetables.
- Pickles matter: Use dill pickles with a pronounced sour-savoury flavour rather than sweet pickles, which would change the character of the soup.
- Cream variations: Some versions use sour cream or crème fraîche for a sharper finish; double cream gives a softer, rounder result.
Ingredient notes
- Grate the pickles coarsely: Coarse grating spreads the pickle flavour through the broth while keeping a little texture.
- Balance the tang: Taste after the pickles have simmered; the cream will mellow the sharpness, so adjust only once the soup is nearly finished.
- Season at the end: Pickles and stock vary in saltiness, so avoid heavy seasoning until the soup has fully come together.
Common mistakes
- Adding pickles too early: Let the potatoes become tender before adding the pickles; acidity can slow softening and leave the potatoes firmer than intended.
- Boiling after adding cream: Keep the heat low once the double cream goes in, as boiling can cause the soup to split.
- Over-seasoning too soon: The pickles bring their own salt and acidity, so final seasoning is best done just before serving.
Make-ahead tips
- Make ahead: The soup can be cooled quickly and refrigerated in a sealed container for up to 3 days.
- Reheat gently: Warm in a saucepan over a low heat, stirring often, until piping hot; avoid a hard boil to protect the creamy texture.
- Flavour develops: The savoury pickle flavour settles as the soup rests, making leftovers especially well balanced the next day.
Equipment you'll need
Ingredients
Instructions
- Melt the butter in a large pot over a medium heat. Peel and finely chop the onion, then cook for 5 minutes until softened but not browned.
- Peel the carrot and celeriac, then grate them on the coarse side of a grater. Add to the pot and cook for 4 to 5 minutes, stirring, until the vegetables start to soften.
- Add the chicken stock, bay leaves and peppercorns. Bring to a gentle simmer.
- Scrub the potatoes, then cut into bite-sized pieces. Add to the pot and simmer for 12 to 15 minutes, until the potatoes are tender.
- Coarsely grate the dill pickles, then stir them into the soup. Simmer for 8 to 10 minutes so the flavour mellows and the soup turns gently tangy.
- Lower the heat and stir in the double cream. Warm for 2 to 3 minutes without boiling, then remove the bay leaves and ladle into bowls.
- Finely chop the fresh dill and scatter over each serving. Serve hot.
Recipe notes
Tips
- For a smoother, thicker soup, mash a few potato pieces against the side of the pot before adding the dill pickles.
- Keep the heat low after adding the double cream; boiling can cause it to split and dull the tang.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the soup is simmered thoroughly and served piping hot.
Substitutions
- Replace double cream with crème fraîche for a sharper tang; add it off the heat and warm gently.
- Replace new potatoes with russet potato for a starchier, thicker base.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container. Reheat gently in a saucepan over a low heat until piping hot, stirring often; avoid boiling to prevent the cream splitting.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (20min active)
- Difficulty: Easy
- Cuisine: Polish
-
Allergens:
Celery Milk
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