Description

This Creamy Dill Pickle Soup, or Zupa Ogórkowa, is a traditional Polish soup packed with tangy pickles, hearty potatoes, and a rich, creamy broth. It’s the perfect balance of comforting, sour, and savory flavors, making it a favorite for cold weather or whenever you crave something unique and satisfying!

Ingredients

Units Scale

4 cups chicken or vegetable broth
4 medium russet potatoes, peeled and diced
1 medium carrot, shredded
1 small onion, finely chopped
1 1/2 cups dill pickles, grated
1/2 cup pickle juice (from the jar)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (optional)
1 cup heavy cream or sour cream
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

1 teaspoon fresh dill, chopped (plus more for garnish

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Instructions

Cook the Vegetables – In a large pot, bring broth to a boil. Add potatoes, carrots, and onion. Reduce heat and simmer for 15 minutes, or until potatoes are tender.
Add the Pickles – Stir in the grated pickles and pickle juice. Simmer for another 5 minutes.
Make the Roux – In a small pan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly golden. Slowly whisk in ½ cup of hot soup broth to form a smooth paste.
Thicken the Soup – Stir the roux back into the soup and mix well. Let simmer for 5 more minutes to thicken.
Make It Creamy – In a bowl, mix heavy cream (or sour cream) with a ladle of hot soup to temper it. Slowly stir it back into the pot.

Season & Serve – Add salt, pepper, thyme, and fresh dill. Simmer for another 2–3 minutes, then serve hot, garnished with extra fresh dill.

Notes

For a lighter version, use Greek yogurt instead of cream.
For extra protein, add shredded chicken or diced ham.
If you love extra tang, stir in more pickle juice to taste!

Serve with crusty bread or rye toast for a traditional Polish experience.