Name: Creamy Dill Pickle Soup (Zupa Ogórkowa) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Polish
Ingredients: 4 medium-sized potatoes, peeled and diced (Approximately 600g); 1 medium onion, chopped (Approximately 150g); 3 cups vegetable broth (Approximately 750ml); 1 cup dill pickles, diced (Approximately 180g); 1 cup heavy cream (Approximately 240ml); 2 tablespoons olive oil; 1 tablespoon fresh dill, chopped (Alternatively, use 1 teaspoon dried dill); Salt, to taste; Pepper, to taste

Jump to Recipe

If you are craving something comforting yet uniquely tangy, look no further than this delicious Creamy Dill Pickle Soup (Zupa Ogórkowa). This classic Eastern European dish combines the humble potato with the bright, briny kick of dill pickles, all enveloped in a luscious, creamy broth. Every spoonful is a perfect harmony of creamy texture, fresh herbs, and a subtle, invigorating sourness that will warm your soul and excite your taste buds. It’s an absolute must-try for anyone who loves bold flavors presented in a cozy bowl.

Creamy Dill Pickle Soup (Zupa Ogórkowa) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this soup lies in its simplicity, with each ingredient playing a crucial role in building the final flavor and texture. The fresh vegetables and herbs create a vibrant base, while the creamy finish brings everything together in a smooth, indulgent way.

Potatoes (4 medium-sized, peeled and diced): The hearty foundation that provides comforting thickness and body to the soup.
Onion (1 medium, chopped): Adds subtle sweetness and depth when sautéed to perfection.
Vegetable broth (3 cups): The flavorful liquid that ties all the ingredients together with a savory warmth.
Dill pickles (1 cup, diced): The star ingredient introducing a tangy zest and delightful crunch.
Heavy cream (1 cup): Gives the soup its signature creamy texture and rich taste.
Olive oil (2 tablespoons): Used to gently sauté the onions, enhancing their natural sweetness.
Fresh dill (1 tablespoon, chopped): Infuses the soup with fresh herbal brightness; dried dill works in a pinch too.
Salt and pepper (to taste): Essential seasonings that balance and enhance every bite.

How to Make Creamy Dill Pickle Soup (Zupa Ogórkowa)

Step 1: Sauté the onions

Begin by heating olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes. This step unlocks the onion’s natural sweetness, laying a flavorful foundation for the soup.

Step 2: Cook the potatoes

Next, toss in the diced potatoes and give them a good stir to coat them in the oil and onions. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the pot to a boil, then reduce the heat to a gentle simmer. Let it cook for about 15 minutes until the potatoes are tender enough to pierce easily with a fork.

Step 3: Add pickles and dill

When the potatoes are perfectly cooked, stir in your diced dill pickles and fresh dill. These two ingredients elevate the soup’s character with their lively acidity and herbaceous notes. Let everything simmer together for an additional 5 minutes to intensify the flavors.

Step 4: Blend to perfection

For that signature creamy texture, use an immersion blender to carefully puree the soup right in the pot until you reach your preferred consistency—whether that’s silky smooth or a little bit chunky. If you don’t have an immersion blender, transfer the soup in batches to a standing blender, blend, then return it to the pot.

Step 5: Stir in the cream

Lower the heat and gently stir in the heavy cream, allowing the soup to become luxuriously rich without boiling it. Heating it through for about 5 minutes here ensures everything is well combined and perfectly warm.

Step 6: Season and serve

Finally, season your Creamy Dill Pickle Soup (Zupa Ogórkowa) with salt and pepper to taste. Don’t be shy to adjust the seasoning now that all ingredients have melded together. Serve the soup piping hot, optionally garnished with a little extra fresh dill for a beautiful, fresh finish.

How to Serve Creamy Dill Pickle Soup (Zupa Ogórkowa)

Garnishes

The simplest garnishes can add so much to your bowl of soup. A sprinkle of fresh dill is classic and visually appealing. You might also like a dollop of sour cream for extra creaminess or some crispy croutons for a little crunch. A few thin slices of dill pickle on top can really emphasize that tangy zest.

Side Dishes

To complement the tangy and creamy flavors, hearty rye bread or a crusty baguette work wonderfully for dipping. For a heartier meal, try serving alongside a fresh cucumber salad or roasted sausage. The soup’s vibrant acidity cuts through richer sides beautifully.

Creative Ways to Present

For a fun twist, serve your Creamy Dill Pickle Soup (Zupa Ogórkowa) in mini bread bowls or shot glasses as part of an appetizer spread. You can also add a swirl of pesto or a pinch of smoked paprika on top to bring a modern touch, making it a conversation starter when entertaining guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Creamy Dill Pickle Soup (Zupa Ogórkowa) to an airtight container and store it in the refrigerator. It keeps well for up to 3 days, allowing you to enjoy its tangy creaminess later without any fuss.

Freezing

This soup freezes beautifully. Pour it into freezer-safe containers or bags, leaving some space for expansion. It can be kept frozen for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. If it appears too thick after reheating, simply add a splash of vegetable broth or water to loosen it up. Never bring back to a boil to preserve the soup’s creamy texture.

FAQs

Can I use pickled cucumbers instead of dill pickles?

Yes, you can use various types of pickled cucumbers, but dill pickles are preferred because their bright herbaceous tang balances the creaminess perfectly. Other varieties might alter the flavor slightly, often making it sweeter or spicier.

Is it possible to make this soup vegan?

Absolutely! Simply substitute the heavy cream with coconut cream or any plant-based cream alternative, and ensure your vegetable broth contains no animal products. This swaps in just as much creaminess with a delightful twist.

How thick should the soup be?

The texture is very much personal preference. Some love it thick and almost stew-like, while others prefer a smoother, thinner consistency. Use your blender to adjust until it’s just right for you.

Can I prepare this soup without a blender?

While blending is key to achieving the classic creamy texture, you can mash the potatoes with a potato masher for a more rustic version. The soup will still taste fantastic but with a chunkier mouthfeel.

What is the origin of Creamy Dill Pickle Soup (Zupa Ogórkowa)?

This soup is a beloved staple of Polish cuisine, traditionally made with sour pickled cucumbers and fresh dill. Its distinctive flavor speaks to the regional love for preserved vegetables and hearty, comforting meals.

Final Thoughts

Embracing the unique and irresistible tang of Creamy Dill Pickle Soup (Zupa Ogórkowa) is like indulging in a warm hug that excites your palate. Whether you’re new to this Polish classic or revisiting an old favorite, this recipe is so easy to make and so rewarding in taste that you’ll want to keep it in your regular rotation. Give it a try, share it with friends, and enjoy every creamy, dill-infused spoonful!

Creamy Dill Pickle Soup (Zupa Ogórkowa) Recipe

★★★★★

4.8 from 13 reviews

Author: Ethan
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Creamy Dill Pickle Soup (Zupa Ogórkowa) is a comforting Polish-inspired dish featuring tender potatoes simmered in vegetable broth with tangy dill pickles, blended into a smooth and creamy soup finished with fresh dill and rich heavy cream. This soup offers a delightful balance of creamy texture and zesty pickle flavor, perfect for a warming meal.

Ingredients

Scale

Main Ingredients

4 medium-sized potatoes, peeled and diced (Approximately 600g)
1 medium onion, chopped (Approximately 150g)
3 cups vegetable broth (Approximately 750ml)
1 cup dill pickles, diced (Approximately 180g)
1 cup heavy cream (Approximately 240ml)

Seasonings and Oils

2 tablespoons olive oil
1 tablespoon fresh dill, chopped (Alternatively, use 1 teaspoon dried dill)
Salt, to taste
Pepper, to taste

Instructions

Sauté Onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes, allowing the onion to soften and develop sweetness.
Cook Potatoes: Add the diced potatoes to the pot and stir well to coat them with the oil and onions. Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring to a boil, then reduce the heat to a simmer. Cook for about 15 minutes or until the potatoes are tender when pierced with a fork.
Add Pickles and Dill: Once the potatoes are tender, stir in the diced dill pickles and fresh dill. Let the mixture simmer gently for another 5 minutes to meld the flavors together.
Blend Soup: Use an immersion blender to blend the soup to your preferred consistency, either smooth or slightly chunky. If you do not have an immersion blender, carefully ladle the soup into a regular blender, blend until smooth, and then return it to the pot.
Add Cream: Lower the heat to low and stir in the heavy cream. Allow the soup to heat through gently for about 5 minutes, making sure it does not boil to prevent curdling.
Season: Season the soup with salt and pepper according to your taste preferences, stirring well to combine all flavors.
Serve: Serve the soup hot, garnished with extra fresh dill if desired for an added burst of color and herbaceous flavor.

Notes

You can substitute heavy cream with sour cream for a tangier taste or a lighter option, but add it off heat to prevent curdling.
Use fresh dill whenever possible for the best flavor; dried dill works in a pinch.
If you prefer a chunkier soup, blend only half of the soup and mix it back in.
Adjust the amount of dill pickles according to how tangy you want the soup.
This soup freezes well, but cream may separate after thawing; reheat gently and stir to recombine.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Simmering and Blending
Cuisine: Polish