‘Ogórkowa’ is a delicious soup soured with grated dill pickles and pickle juice.
The soup is full of aromas of dill, garlic and horseradish. All of these flavours are coming directly from sour cucumbers, slowly fermented in brine.
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
Carrots, potatoes and parsley roots turn this Dill Pickle Soup into a hearty, comforting meal. Fresh cream balances the sour pickles perfectly. It’s a very Polish flavour, which may taste a bit exotic to the modern, western tastebuds. But if you enjoy sour dishes, you’ll love this soup.
For more flavours like this, try some of these recipes:
Do you need any special ingredients to make this Polish Dill Pickle Soup?
Most of the ingredients for this Dill Pickle Soup are easily available in any supermarket.
All, but one: soured Polish-style dill pickles in brine, what we call ‘Kiszone’ (pronon.: kish-oneh). Make sure they’re fermented naturally, without any vinegar. That’s key, vinegar will spoil your soup.
Of course the best cukes are homemade! Here’s an easy recipe for Polish Dill Pickles.
🇵🇱 In Poland, ‘Kiszone’ pickles are sold everywhere where food is sold. But personally I recommend heading to a farmer’s market.
🌍 Internationally, ask at a Polish or an European Deli. When buying pickles in a jar, read the label carefully – we don’t want any vinegar in there.
What should you serve with this Dill Pickle Soup?
This Dill Pickle Soup is served as an appetizer/starter, before the main course.
To make it more hearty and filling, this recipe includes potatoes. Some homecooks add rice or egg noodles instead.
Can you make this Polish Dill Pickle Soup another way?
You can cook ‘Ogórkowa’ on a different type of meat, for example on pork ribs or poultry (chicken, turkey, duck etc.)
You can also cook this Dill Pickle soup using a slow cooker / Crock-Pot:
- Wash the vegetables, peel them, cut into chunks. If the meat is in a larger piece, cut it into chunks as well. Grate dill pickles and place everything in the pot. Add spices and pour in the water – but not as much as it’s mentioned in the recipe, it won’t evaporate.
- Pour only as much water as you want to turn into soup. Cook for 6 hours on “High”. Add cream and garnish with dill before serving.
What diets is this Dill Pickle Soup suitable for?
The soup itself is gluten-free, just skip any additional noodles or dumplings.
If you skip the potatoes, Dill Pickle Soup will become suitable for a low-carb / ketogenic diet as well.
How long can you keep ‘Ogórkowa’ Soup in the fridge?
Once served, Dill Pickle Soup should be eaten within 3 hours.
If you allow any leftovers to cool, refrigerate the soup in a container (with a lid!). You can keep leftovers of ‘Ogórkowa’ in the fridge for up to 3 days.
Can I freeze this Dill Pickle Soup?
Yes you can! This ‘Ogórkowa’ Soup can be frozen, but remember to freeze it as soon as it cools.
Use a freezer-friendly bag or container with a lid. Remember to stick a label on, detailing the contents and the freezing date.
How do I reheat this Dill Pickle Soup?
From chilled: Pour the soup into a microwave-friendly container, cover loosely with a lid. Heat for 4 to 6 minutes until piping hot.
Alternatively, pour the soup into a pot. Heat it up on the stove on a medium heat, until hot throughout (8 to 10 minutes is usually enough).
From frozen: Allow to thaw. Then reheat in a microwave – firstly covered, for 3 to 5 minutes. Stir and continue microwaving for another 5 minutes until hot.
You can also reheat ‘Ogórkowa’ on the stove. 10 minutes on a medium heat should be enough.
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