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Traditional Polish Dill Pickle Soup

Dill Pickle Soup

Course: Soup
Cuisine: Polish
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Calories: 317kcal
Author: Edyta
Dill Pickle Soup - traditional Polish Recipe aka Zupa Ogorkowa. The most popular Polish soup of them all. For some, it may sound strange, but if most Polish kids love it, then there must be something to it.
Print Recipe


  • 1/2 baby pork ribs
  • 8 cups stock or water
  • 4 carrots , chopped
  • 2 parsnips small, chopped
  • 2 leeks small, chopped
  • 2 celery stalks , chopped
  • 4 potatoes medium, chopped
  • 3-4 pickles large, shredded
  • 2 bay leaves
  • 5 allspice berries
  • 3 springs parsley
  • 1 tablespoon dill chopped
  • 1/2 tablespoon butter (for vegan version use oil)
  • 1/4 cup sour cream or heavy cream (optional)
  • 1 tablespoon flour (optional)
  • 1 cube of chicken or vegetable bullion (optional, you can just use salt and pepper)
  • Salt and pepper for taste
  • Water from cucumbers in brine (this can be used to adjust taste of the soup)


  • In a soup pot place baby ribs and cover with water or stock
  • Add leeks, parsnips cut in a half (you will want to remove them once the soup is cooked)
  • Add chopped carrots, celery and potatoes
  • Add parsley springs, bay leaves, allspice
  • Cover and cook until meat is cooked and veggies are soft
  • You can add some salt and pepper at this point but be prepared to finish seasoning once the pickles are added to the soup
  • In a separate sauce pan melt the butter and add shredded pickles
  • Cook for about 5 minutes
  • Add as much water to only slightly cover the pickles and cook for another 15 minutes
  • Once everything is cooked and soft, add pickles to the broth
  • At this point you should adjust seasoning with salt, pepper and optionally with water from the cucumbers brine
  • You may want to remove parsnip and leeks so they are not getting in your way
  • In a cap add cream and optionally flour (I skipped flour for my version) and mix together
  • Start adding a little bit of soup into this cap and mix well
  • Repeat this until you almost have the whole cap of soup with cream mixture
  • Then just pour it into the soup and mix well
  • Add dill and serve immediately


Because the soup is sour you don't want the cream to separate. That's why it is important to add a little hot soup to the cup with cream and mix it a little bit at the time. This will work well and your cream will not get separated.


Calories: 317kcal | Carbohydrates: 31g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 1267mg | Potassium: 1051mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6160IU | Vitamin C: 24.2mg | Calcium: 110mg | Iron: 5.1mg