If you’ve never tried Polish Dill Pickle Soup—Zupa Ogórkowa—you’re in for a cozy, tangy surprise. This comforting soup is a beloved staple in Polish kitchens, and one I grew up eating regularly. As a home cook who was raised in Poland and has been making this soup for years, I can confidently say: this version tastes just like the one my grandma used to simmer on the stove. It’s traditional, satisfying, and deeply nostalgic—just the way Polish food should be.
Zupa ogórkowa is a Polish classic and a childhood favorite. Polish people love their soups, such as this Mushroom Noodle Soup, this bright and summery Chłodnik (Cold Beet Soup) or Rosół - the super flavorful and healing clear chicken noodle soup.
Much like my Polish-inspired Dill Pickle Egg Salad, the beloved Dill Pickle Soup combines the tanginess of sour dill pickles with the richness of sweet cream, creating a unique flavor experience. It is both sweet and sour, rich, super comforting and just very unique. The base is both brothy and creamy but it's the sour pickles and pickle brine that adds an extra layer of savory delight. It's the perfect soup for any pickle lover!
Polish cooks almost always start pickle soup with homemade stock made with chicken or beef bones, meat and vegetables but I found that really good store bought stock or broth also works well and cuts down the cooking time considerably.
Check out my Polish inspired recipes for other culinary ideas from my home country, such as Mizeria (creamy cucumber salad) or the best kotlety mielone (ground meat patties)!
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A note on dill pickles
The traditional recipe uses Polish pickles in brine and sweet cream (NOT sour) cream.
Brined pickles (ogórki kiszone or kwaszone) are naturally fermented in a brine made with water, salt, garlic and dill weed. There is no vinegar involved in making these pickles.
If you have access to Polish or Eastern European deli, you may be able to find a jar of ogórki kiszone. They come both canned in jars and refrigerated in a plastic container or a plastic bag. If you're commited to the traditional recipe, you can also buy original Polish cucumbers in brine online. Half-sour pickles also work!
However, you can still make delicious dill pickle soup using the more common (in the US at least) dill pickles in vinegar. Any jarred dill pickles will work such as these whole kosher dills. I'd stay away from any pickles that taste sweet. You want savory, tangy pickles that taste of garlic and dill.
Ingredients and substitutions
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Dill Pickles: Use your favorite dill pickles for this recipe. While traditional Polish pickle soup uses brined sour pickles, regular dill pickles made with vinegar will work just as well.
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Potatoes: Yukon gold potatoes are recommended for their shape and waxy texture, but you can opt for white, red, or Russet potatoes based on your preference.
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Broth: homemade or good quality store bought chicken broth or vegetable stock will all work. My favorite brands are Pacific Foods and Imagine.
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Veggies: fresh carrot, onion, leek (optional) and garlic add flavor and nutrition.
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Fresh Dill: If fresh dill is unavailable, you can easily swap it for 2 teaspoons of dried dill weed. Dill tends to be hard to get (at least in Maine) so when I see a big bunch at my local supermarket, I buy one or two, chop it up and freeze it in a zip lock bag for future use. Polish cuisine runs on dill!
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Cream: light or heavy cream is what works best. If you want to cut down on calories, use half and half.
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Pickle Brine: The optional addition of dill pickle juice enhances the soup's tanginess. Add as little or as much as you want.
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Spices: salt, black pepper, whole allspice and dried bay leaf (for authentic Polish flavors)
How to make Polish Dill Pickle Soup
- Saute Aromatics: In a dutch oven or a large stock pot melt butter in oil, then add diced onion, cooking until softened. Add diced carrot, cook for 3 more minutes, and finally, add minced garlic, cooking until fragrant (Images 1-4).
- Potato and Broth Mix: Add diced potatoes and broth, bringing it to a boil. Partially cover and cook for 10 minutes (Image 5).
- Pickles and Brine: Cook grated or diced pickles in butter until most of the liquid evaporates. Then add pickles and pickle brine (if using), cooking for an additional 10 minutes (Image 6).
- Creamy Finish: Check potato doneness, and if soft, stir in cream and chopped dill. Season with salt and pepper, adjusting to taste (Images 7 & 8).
- Optional Blend: For a creamier consistency, blend 2 cups of the soup and reintroduce the puree.
Serving suggestions
Pair this traditional Polish soup with crusty bread, a side salad, or enjoy it on its own for a satisfying meal.
Because pickle soup is a lighter kind of soup on its own, it makes a great appetizer! Follow it with Meatballs and Cabbage, Pork Kebabs (made with red peppers, onions and bacon) or Chicken Breast Stuffed with Spinach and Feta.
Storage and freezing tips
Dill pickle soup can be stored in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze in containers or ziplock bags for up to 2 months. Ensure the soup is completely cooled before refrigerating or freezing.
To reheat from frozen, thaw in the fridge overnight, then trasfer to a saucepan and warm up until heated through.
Note on freezing: though this soup can be stored frozen, keep in mind that soups with potatoes and cream may lose some texture and silkiness after thawing.
More expert tips
- Use good quality ingredients: this is important as the flavor of your stock and pickles will greatly affect how this soup tastes.
- Dice or shredded pickled: this is a matter of preference. Shredded pickles are more traditional. Sauté the shredded pickles in butter before adding them to the soup for deeper flavor.
- Parboil the potatoes: the sourness of pickles can prevent potatoes from going soft, which is why I recommend cooking the potatoes with veggies and broth for 10 minutes before adding the pickles and pickle brine.
- Make it chunky or creamy: the beauty of this soup is that you can serve it as is, brothy and chunky, OR blend some of it to add texture and brininess. I have also pureed it completely and it is also delicious this way, especially with a hard boiled egg added on top.
- Adjust salt at the end: Due to variations in pickles and broth, taste the soup at the end and add additional salt, if needed.
Recipe FAQs
Definitely! Just use vegetable broth.
Add a quartered hard boiled egg or some cooked chicken meat to the soup to increase the amount of protein.
Yes you can! If you like thicker, creamier soup, puree it with an immersion blender before adding cream and dill.
Technically yes but personally, I wouldn't. It only takes about 30 minutes to cook it on the stove and you can control the textures and softness of vegetables better this way. If you don't have access to a stove, you could use your Instant Pot's sauté function to cook this soup.
More Polish recipes
Recipe
Easy Dill Pickle Soup
Ingredients
- 5 oz dill pickles 4 large or 6 small ones, diced small or grated. See Note.
- 1 yellow onion medium, diced small
- 1 medium carrot peeled and diced small
- ½ leek white part only, sliced (optional)
- 2 tablespoon butter divided
- 1 lb potatoes Yukon gold or white, diced
- 2 garlic cloves minced
- 5 cups chicken or vegetable broth homemade or storebought
- ½ cup light cream or heavy whipping cream
- 2 tablespoon fresh dill chopped
- ½ cup pickle brine optional
- salt and pepper to taste
- 4 whole allspice
- 2 bay leaves
Instructions
- Melt butter in 1 tablespoon oil in a Dutch oven or a soup pot on low medium heat.
- Add diced onion and cook, stirring often, until softened, about 3-5 minutes.
- Add diced carrot and leek (if using) and cook 3 more minutes, stiring.
- Finally, add minced garlic and cook until fragrant, about 1 minute.
- Add diced potatoes, broth, allspice and bay leaves, and bring to a boil.
- Partially cover the pot and cook for 10 minutes.
- While the soup is boiling, melt 1 tablespoon of butter in a skillet and add grated pickles. Cook until all of the liquid evaporates (5-10 mins), stirring often. Now the pickles and pickle brine to the soup and cook 10 more minutes.
- Check potatoes for doneness. Once tender, stir in cream and chopped dill. Remove bay leaves and allspice.
- Taste and season with salt and pepper, if needed. You can also add a little more pickle brine, if you prefer brinier soup.
Video
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Magda says
Thank you for posting a recipe for REAL zupa ogórkowa!
Liz says
We LOVED this dill pickle soup!!! I added chicken and it made such a delicious, easy dinner. Thanks for the terrific recipe!
Sandy says
This dill pickle soup tastes like home. Cozy, delicious, and definitely one my grandma would make. Simply amazing.
Amy says
I LOVE this! I'ma huge fan of dill pickles, so I knew I had to try this. It's a new favorite.
Stella says
This dill pickle soup is creamy, tangy, and full of bold flavor. It’s a cozy, comforting dish with a unique twist, combining savory broth, tender veggies, and that signature pickle kick.
Mia says
This was a first for me, I absolutely loved it!