📍 Where this dish comes from: Warsaw · Old Town (Stare Miasto)
Discover the history of this region →
Discover the history of this region →
Zupa ogórkowa is a genuine comfort soup in Poland, its sour, briny character coming directly from dill pickles rather than any exotic ingredient. It’s an easy, everyday dish that comes together quickly and keeps well for leftovers.
What You’ll Need
Servings: 6 servings
Calories: 230kcal
Ingredients
- 4 large dill pickles grated or finely diced, plus 1/2 cup pickle brine
- 6 cups chicken or vegetable broth
- 1 carrot diced
- 1 celery root or 2 celery stalks diced
- 1 onion diced
- 2 tbsp butter
- 1/2 cup sour cream
- 2 tbsp chopped dill
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrot, and celery root, cooking 8–10 minutes until softened.
- Add broth and bring to a simmer. Cook 15 minutes until the vegetables are tender.
- Stir in grated pickles and pickle brine, simmering 5 more minutes.
- Reduce heat to low and whisk in sour cream until smooth — do not let it boil after adding the cream.
- Season with salt and pepper, adjusting sourness with more brine if desired.
- Top with fresh dill and serve hot.
Nutrition
Serving: 1serving | Calories: 230kcal | Protein: 10g | Fat: 17g | Fiber: 2g
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Health Benefits
- Fermented pickles provide beneficial probiotic compounds that support gut health.
- A quick, vegetable-forward soup that’s easy to adapt to what’s on hand.
- Carrot and celery root add fiber and a range of micronutrients.