Ogórkowa Polish dill pickle soup

Polish Dill Pickle Soup

Polish name: Zupa ogórkowa Also known as: hot cucumber soup, pickled cucumber soup

Course Appetizer
Cuisine Polish
Total Time 1 hour
Servings 6


  • 7 oz cucumbers in brine 200g, Polish 'ogórki kiszone'
  • 0.5 cup leftover "juice" from the cucumbers 100ml, Polish 'sok z ogórków'
  • 4 cups water 950ml
  • 1 medium carrot
  • 1 parsley root
  • 1 celery root small/chunk of a larger root
  • 1 leek
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 0.5 cup cream 18%, around 100ml
  • 1 tbsp dill chopped
  • salt to taste
  • pepper to taste


  1. Boil a vegetable stock out of veggies listed and strain. 

  2. Peel the cucumbers, grate and braise for 5 minutes on a spoon of butter. Place the cucumbers into the broth, pour the cucumber juice and bring to a boil.

  3. Season the soup with cream mixed with flour, salt and peeper. Before serving, sprinkle with dill.