Creamy Polish Dill Pickle Soup – With or Without Chicken
If you love pickles, you have to try this Polish Pickle Soup, or Zupa Ogórkowa. 🥒
This is one of those comforting homemade soups that is simple, hearty and full of flavor. The main ingredient is grated Polish-style fermented cucumbers, which give the soup its characteristic pleasantly sour and tangy taste.
I make this soup in two versions — with chicken or without meat. Both are delicious, so you can easily choose whichever version suits you.
The vegetables are finely grated, the potatoes are cut into small cubes, and everything is finished with a little cream and fresh dill.
It’s the kind of soup that tastes like home. ❤️
Why You’ll Love This Pickle Soup
- Traditional Polish comfort food
- Can be made with or without chicken
- Plenty of vegetables
- Naturally tangy and flavorful
- Easy one-pot soup
- Perfect for cold days
- Fresh dill adds the perfect finishing touch
- Great way to use homemade pickles
Ingredients
For the Soup
- 500 g fermented dill pickles (sour pickles), finely grated
- 2 medium carrots, finely grated
- 2 medium parsley roots, finely grated
- 1 piece of celeriac, approximately 5 × 5 cm, finely grated
- 5 medium potatoes, peeled and cut into small cubes
- 1 teaspoon butter
- Water, enough to cover the vegetables
- Salt, to taste
- Black pepper, to taste
- Fresh dill, to taste
- 7% cooking cream, to taste
Optional – Chicken Version
- 1 chicken breast, cut into small cubes
For the vegetarian version, simply leave out the chicken.
How to Make Polish Pickle Soup
Step 1 – Prepare the Pickles
Peel the fermented cucumbers if desired and grate them using the small holes of a box grater.
Set aside.
Step 2 – Sauté the Pickles
Heat 1 teaspoon of butter in a large pot.
Add the grated pickles and gently sauté them for a few minutes.
This brings out their flavor and gives the soup a lovely depth.
Step 3 – Add the Vegetables
Finely grate:
- carrots
- parsley roots
- celeriac
Add them to the pot with the pickles.
If you’re making the chicken version, add the chicken breast cut into small cubes at this stage.
Pour in enough water to cover the ingredients.
Bring everything to a boil.
Step 4 – Add the Potatoes
Peel the potatoes and cut them into small cubes.
Add them to the pot.
Bring the soup back to a boil and cook over medium-low heat until the vegetables, potatoes and chicken are completely cooked through and tender.
This usually takes around 20–30 minutes, depending on the size of the potato cubes and chicken pieces.
Step 5 – Season the Soup
Once everything is tender, turn off the heat.
Season the soup to taste with:
- salt
- black pepper
- fresh dill
Remember that fermented pickles are already salty, so taste the soup before adding much salt.
Step 6 – Add the Cream
Add 7% cooking cream to taste.
I like to add just enough to make the soup slightly creamy while still keeping that delicious sour pickle flavor.
Stir well.
If you are worried about the cream splitting, you can first mix a little hot soup into the cream and then pour it back into the pot while stirring.
Serve
Serve the soup hot with plenty of fresh dill.
It can be enjoyed on its own as a light meal or served with a slice of good bread.
And honestly, it often tastes even better the next day. 😊
Tips for the Best Polish Pickle Soup
Use fermented pickles
For the authentic flavor, use fermented dill pickles, not sweet pickles or vinegar-pickled cucumbers.
Grate the vegetables finely
Finely grated carrots, parsley root and celeriac almost melt into the soup and create a lovely texture.
Don’t add too much salt at first
The pickles already contain salt, so always taste the soup before seasoning.
Add the cream at the end
Adding the cream after cooking keeps the soup smooth and gives it a gentle creamy finish.
Want more sourness?
If you like your pickle soup extra tangy, you can add a little of the pickle brine at the end.
Start with a small amount and adjust to your taste.
Chicken or No Chicken?
This recipe works beautifully both ways.
With chicken
Add one chicken breast, cut into small cubes. It makes the soup more filling and turns it into a hearty meal.
Without chicken
Simply leave the chicken out. The potatoes and vegetables make the soup satisfying on their own.
I honestly like both versions — it just depends on what I’m in the mood for.
What Is Polish Pickle Soup?
Zupa Ogórkowa, or Polish Pickle Soup, is a traditional Polish soup made with fermented cucumbers, potatoes and root vegetables.
The grated fermented pickles give the soup its characteristic sour flavor, while cream and fresh dill create a comforting, creamy finish.
It’s a very popular homemade Polish soup and one of those recipes that reminds many people of family cooking and childhood.
Frequently Asked Questions
Can I use vinegar pickles?
For the best traditional flavor, I recommend fermented cucumbers. Vinegar pickles have a different flavor and won’t give you quite the same result.
Can I make this soup without chicken?
Absolutely. This is exactly how I make the second version of the recipe.
Can I use a different type of cream?
Yes. I use 7% cooking cream, but a slightly higher-fat cream can also be used. Add it gradually until you reach the creaminess you like.
Can I add pickle brine?
Yes! If you like your soup more sour, add a little pickle brine at the end.
Can I freeze Polish pickle soup?
I would recommend freezing it without the cream if possible. Add fresh cream after reheating, as dairy can sometimes change texture after freezing.
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