Zupa Ogórkowa: Polish Creamy Dill Pickle Soup

Polish Creamy Dill Pickle Soup

Barbara Rolek

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
282 Calories
14g Fat
34g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 282
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 35%
Cholesterol 33mg 11%
Sodium 1518mg 66%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 14%
Protein 6g
Calcium 129mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Polish creamy dill pickle soup or zupa ogórkowa (ZOO-pah oh-goorr-KOH-vah) is the winter counterpart to the summer offering of cold cucumber soup.

In Poland and other parts of Eastern Europe, before refrigeration, pickling was a common way of preserving fruits, vegetables, meats, and eggs. Here, pickled baby cucumbers, what we call just plain pickles, in hot broth is the base for this delicious soup. 

Some versions use a tomato or ketchup base but this more widely known variation uses sour cream and, if you substitute vegetable stock for the chicken stock, it is completely vegetarian.

Today, thanks to refrigeration and the availability of year-round produce, this soup can be enjoyed in winter or summer.


  • 2 tablespoons butter
  • 1 medium onion (halved and sliced)
  • 4 cups chicken broth (or vegetable)
  • 4 large garlic dill pickles (about 3 cups chopped)
  • 2/3 cup pickle juice (or water)
  • 4 large potatoes (peeled and cut into 1/2-inch cubes)
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • Optional: sugar (to taste)
  • Garnish: fresh dill (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Melt butter in a large pot. Sauté onion until translucent, about 3 minutes.

  3. Add broth, pickles, pickle juice, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender—about 20 minutes.

  4. Blend flour with sour cream.​

  5. Temper the sour cream mixture by whisking in a little hot soup.

  6. Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened.

  7. Adjust seasoning with salt and pepper, and optional sugar.

  8. At this point, the soup can be left chunky or puréed to the velvety consistency of vichyssoise.

  9. Serve in heated bowls garnished with optional chopped fresh dill and accompanied by hearty rye bread.


Pickle Soup as Hangover Cure

Eastern European hangover cures often center around salty foods to replenish the salts lost through dehydration, a side effect of excessive drinking. This pickle soup is a good contender as is Russian rassolnik, or kidney-pickle soup.