Authentic Zupa Ogórkowa

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Authentic Zupa Ogórkowa

  • Prep time: 15 minutes

  • Cook time: 30 minutes

  • Servings: 6

Ingredients

  • 6-8 cups Chicken or vegetable broth

  • 1.5 lbs Yukon Gold potatoes, peeled and cubed

  • 2 cups Fermented brined pickles (not vinegar-based!), grated

  • ½ cup Pickle brine (from the jar)

  • 2 Large carrots, grated

  • 1 Parsnip or small piece of celery root, grated

  • 1 Yellow onion, finely diced

  • 2 tbsp Butter

  • ½ cup Sour cream (room temperature)

  • 1 tbsp All-purpose flour (optional, for thickening)

  • Fresh dill, chopped (lots of it!)

  • Salt & Black Pepper to taste

Instructions

  1. Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the onion, carrots, and parsnip. Sauté for 5–7 minutes until softened.

  2. Simmer the Base: Pour in the broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are fork-tender.

  3. Prepare the Pickles: While the potatoes cook, sauté the grated pickles in a small pan with a teaspoon of butter for 3–5 minutes. This mellows the “raw” fermented bite and deepens the flavor.

  4. Combine: Once the potatoes are soft, add the grated pickles and the pickle brine to the pot. Simmer for another 5–10 minutes.

    • Note: Never add pickles before the potatoes are cooked, or the acid will keep the potatoes hard!

  5. Temper the Cream: In a small bowl, whisk the sour cream with the flour (if using). Add a few ladles of the hot soup to the cream, whisking constantly to “temper” it so it doesn’t curdle.

  6. Finish: Pour the tempered cream back into the pot. Stir well and season with salt and pepper. Stir in the fresh dill right before serving.

💡 Notes & Tips

  • The Right Pickles: You must use “Polskie Ogórki Kiszone” (naturally fermented in brine). Do not use “Bread and Butter” or standard vinegar-based dill pickles; the flavor will be off.

  • The Grate Factor: Grating the vegetables (carrots, parsnips, and pickles) ensures you get a bit of everything in every spoonful and gives the soup a beautiful texture.

  • Consistency: If you prefer a thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the cream.

📊 Nutritional Info (Per Serving)

Estimate based on standard ingredients:

  • Calories: 210 kcal

  • Protein: 5g

  • Fat: 9g

  • Carbohydrates: 28g

  • Fiber: 4g

  • Sodium: 950mg (High, due to the pickles!)

✨ Benefits

  • Probiotic-Adjacent: While boiling kills live bacteria, the fermented brine still contains lactic acid which is great for digestion.

  • Vitamin C: Carrots, potatoes, and dill provide a solid boost to the immune system.

  • The “Hangover Cure”: In Poland, this soup is legendary for rehydrating the body and replenishing electrolytes.

❓ Common Q&A

Q: Can I make this vegan? A: Easily! Swap the chicken broth for veggie broth, use vegan butter/oil, and replace the sour cream with a cashew-based cream or full-fat coconut milk (though the flavor profile will change slightly).

Q: Why are my potatoes still hard? A: You likely added the pickles or brine too early. The acid in the brine prevents the starch in potatoes from breaking down. Always wait until the potatoes are soft before adding the “sour” elements.

Q: How long does it stay fresh? A: This soup is actually better the next day. It keeps well in the fridge for up to 4 days.

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