Traditional Polish Dill Pickle Potato Soup: A Tangy, Comforting Classic
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There’s nothing quite like a steaming bowl of soup to bring warmth and comfort to the table, especially when the recipe is steeped in heritage. Polish Dill Pickle Potato Soup (Zupa Ogórkowa) is one of those dishes that instantly transports you to a cozy Eastern European kitchen, where the air is filled with the aroma of simmering broth, fresh herbs, and tangy pickles.
If you’ve never tried pickle soup before, you might be raising an eyebrow. But trust me—this isn’t your typical sour dish. Instead, it’s a beautifully balanced bowl: creamy potatoes, earthy carrots, and sweet onion form the base, while dill pickles and their brine infuse the broth with a tangy punch. Finished with sour cream and fresh dill, this soup is hearty, refreshing, and unlike anything else you’ve tasted.
Why Polish Dill Pickle Potato Soup So Special
In Polish cuisine, pickles are more than a condiment—they’re a tradition. Families often pickle cucumbers at home, using time-honored recipes passed down through generations. Soups made with pickles, known as zupy ogórkowe, highlight the country’s love for resourceful cooking, where preserved ingredients bring brightness and depth to winter meals.
What makes this soup beloved is its contrast of flavors: rich and starchy potatoes softened in broth meet the lively acidity of pickles, then everything gets rounded out with creamy sour cream and fresh herbs. It’s a dish that feels rustic and familiar, yet excitingly different with each spoonful.
Ingredients You’ll Need
Base Aromatics
- Olive oil (2 tbsp) – For sautéing and building depth of flavor.
- 1 large onion, finely diced – Sweet, aromatic backbone.
- 2 large carrots, finely diced – Adds color and natural sweetness.
- 2 garlic cloves, thinly sliced – A subtle but essential flavor lift.
Starchy Element
- 1½ lbs russet potatoes, cubed – Creamy and hearty, the soul of the soup.
The Star Flavor
- 5 medium dill pickles, finely diced – Briny, tangy, and bold.
- 1 cup pickle juice – Adds authentic punch (adjust to taste).
Liquid & Creaminess
- 4 cups vegetable broth – Light base to carry all the flavors.
- 1 cup sour cream – Brings richness and a silky finish.
Finishing Touch
- 1 bunch fresh dill, chopped – Bright, fresh, and quintessentially Polish.
- Salt & black pepper – To taste.
Step-by-Step Cooking Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and garlic. Season with salt and pepper. Sauté for 4–5 minutes until softened and fragrant.
Step 2: Add Potatoes & Pickles
Stir in the diced potatoes and chopped pickles. Let them sizzle for 1–2 minutes to release flavor into the oil.
Step 3: Build the Broth
Pour in the vegetable broth and pickle juice. Bring to a boil over high heat, then immediately reduce to a simmer. Cook uncovered for 20–25 minutes, until the potatoes are fork-tender.
Step 4: Thicken Naturally
For a creamier texture, gently mash a few potatoes against the side of the pot. This thickens the soup without flour or cream.
Step 5: Finish with Cream & Herbs
Stir in sour cream and chopped dill. Taste and adjust with more salt, pepper, or pickle juice depending on your preference.
Step 6: Serve & Enjoy
Ladle into bowls, garnish with extra dill if desired, and serve with rustic bread.
Tips & Variations
Homemade Pickles – Use naturally fermented pickles for authentic flavor; avoid sweet varieties.
Protein Boost – Add smoked sausage or bacon for a heartier, meatier soup.
Creamy Upgrade – Swap part of the sour cream for heavy cream if you want a silkier finish.
Adjust Tanginess – Start with less pickle juice and add more to taste.
Make-Ahead Friendly – This soup tastes even better the next day as the flavors meld.
Nutritional Benefits (Per Serving, Approx.)
- Calories: 290 kcal
- Protein: 5g
- Carbohydrates: 33g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 950mg
- Fiber: 4g
- Sugar: 5g
Despite its creamy richness, this soup is relatively light, making it an ideal comfort food that doesn’t feel too heavy.
How to Serve Polish Dill Pickle Potato Soup
With rye bread or sourdough for dunking.
Alongside smoked kielbasa for a traditional Polish touch.
Paired with a crisp pilsner or light white wine to balance the tang.
Garnished with a dollop of extra sour cream for extra indulgence.
Your Polish Dill Pickle Potato Soup can also be paired with
This tangy, creamy soup is hearty and comforting, and the right accompaniments make it even more satisfying. Beyond rye bread and kielbasa, here are more delicious ways to serve it:
With a Fresh Salad
Pair with a Delicious Quick Easy Broccoli Salad with Feta & Toasted Almonds. The crunch of broccoli and nutty almonds adds freshness and texture that balance the creaminess of the soup.
With a Cozy Side Dish
Serve alongside Potato Game with Caprese Twice-Baked Potatoes. The cheesy, herby filling complements the soup’s tang while doubling down on comforting potato goodness.
With a Refreshing Drink
Enjoy with Sparkling Blackberry Basil Cocktail. The fruity sparkle refreshes your palate between bites and brightens the savory-sour profile of the soup.
With a Warm Bread Treat
Add a slice of Fluffy Breakfast Bread . Soft and warm, it’s perfect for soaking up the broth and adds a lightly sweet contrast.
With Dessert for a Sweet Finish
End with Baked Cinnamon Apple Crisp (Gluten-Free & Refined Sugar-Free). Its warm spices and fruity sweetness balance the tangy brine notes of the soup, creating a cozy, complete meal.
These pairings give your Polish Dill Pickle Potato Soup layers of contrast—fresh, hearty, refreshing, and sweet—so it feels perfect for casual weeknights, traditional meals, or even gatherings.
Storage & Make-Ahead Guide
- Refrigerate – Store leftovers in the fridge for up to 4 days.
- Freeze – Freeze for up to 2 months. For best results, add sour cream fresh when reheating.
- Reheat – Warm gently over low heat to prevent curdling the sour cream.
In Poland, soups are more than just appetizers—they are the centerpiece of many meals. Dill Pickle Soup is especially popular during colder months, when hearty, tangy, and creamy flavors sustain long days. Families often gather around a big pot, dipping bread into steaming bowls, sharing laughter and tradition.
This dish is a reminder of how resourceful cooking can transform humble pantry staples—like potatoes and pickles—into something extraordinary.
Dietary
- Vegetarian-Friendly – Already vegetarian if you use vegetable broth.
- Vegan Option – Swap sour cream for a plant-based version.
- Gluten-Free – Naturally gluten-free when served without bread.
- Low-Sodium – Reduce pickle juice and use low-sodium broth.
Traditional Polish Dill Pickle & Potato Soup
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 large carrots, finely diced
- 2 small garlic cloves, thinly sliced
- 1½ pounds russet potatoes, peeled and cut into small cubes
- 5 medium dill pickles (3½–4 inches long each), finely diced
- 4 cups vegetable broth
- 1 cup pickle juice
- 1 cup sour cream
- 1 bunch fresh dill, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté aromatics – In a large Dutch oven or soup pot, heat olive oil over medium heat. Add onion, carrots, and garlic. Season with salt and pepper and cook for 4–5 minutes until softened and fragrant.
- Add potatoes and pickles – Stir in diced potatoes and pickles. Cook for 1–2 minutes until potatoes begin to sizzle.
- Simmer the soup – Pour in broth and pickle juice. Bring to a boil over high heat, then immediately reduce to medium-low. Simmer uncovered for 20–25 minutes, or until potatoes are fork-tender.
- Thicken naturally – Mash a few potatoes gently against the side of the pot to add body to the soup.
- Finish with cream & herbs – Stir in sour cream and fresh dill. Taste and adjust seasonings before serving.
Notes
Pro Tips & Variations
- Use homemade dill pickles for the best flavor; avoid sweet pickles.
- For a heartier version, add cooked sausage or bacon.
- Substitute part of the sour cream with heavy cream for a silkier finish.
- Adjust the tanginess by adding more or less pickle juice to taste.
- This soup reheats well—flavors deepen the next day.
FAQ: Common Questions
1. Can I use bread-and-butter pickles?
No—those are too sweet. Stick to dill pickles.
2. How do I prevent the sour cream from curdling?
Temper it first: mix a little hot soup into the sour cream, then stir back into the pot.
3. Can I make it creamier?
Yes, blend part of the soup before adding dill for a smooth texture.
4. Is this soup served hot or cold?
Traditionally hot, though some versions can be enjoyed warm in summer.
5. What kind of dill works best?
Fresh dill is essential—avoid dried for authentic flavor.
Traditional Polish Dill Pickle & Potato Soup is a dish that surprises and delights with every spoonful. It’s tangy yet creamy, rustic yet refined, comforting yet refreshing. Whether you’re exploring Polish cuisine for the first time or revisiting a childhood favorite, this soup is proof that simple ingredients—when combined with tradition—can create something extraordinary.
Serve it to family and friends, and watch their faces light up with curiosity and joy. After all, who wouldn’t want to say they’ve tried pickle soup—and loved it?
