Best 8 Polish Pickle Soup Recipes

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Polish pickle soup, also known as ogórkowa, is a classic Polish soup that embodies the essence of Polish cuisine. This flavorful and hearty soup is a symphony of flavors and textures, featuring a delicate balance of sour, sweet, and savory notes. The main ingredient, naturally, is pickles, which are used to create a tangy and slightly sour base. The soup is further enriched with an array of vegetables, including potatoes, carrots, celery, and parsnips, which add a medley of textures and essential nutrients. The addition of diced ham or sausage lends a smoky and meaty flavor, creating a harmonious blend of flavors. Dill is the quintessential herb used in Polish pickle soup, imparting a fresh and aromatic touch that complements the sourness of the pickles. This beloved soup is a staple in Polish households and is often served as a starter or a light main course, accompanied by a slice of crusty bread or dumplings.

In this comprehensive article, we present a collection of Polish pickle soup recipes that cater to various dietary needs and preferences. Our classic Polish pickle soup recipe stays true to the traditional preparation, using a combination of dill pickles, ham, and a medley of vegetables. For those seeking a vegetarian option, we offer a delightful recipe that swaps ham for mushrooms, creating a savory and satisfying soup. Our vegan Polish pickle soup takes it a step further, using plant-based ingredients to create a rich and flavorful soup that is sure to impress. Additionally, we have included a slow-cooker Polish pickle soup recipe for those who prefer a hands-off approach. This convenient method allows the flavors to meld and deepen, resulting in a comforting and heartwarming soup.

Here are our top 8 tried and tested recipes!

POLISH PICKLE SOUP



Polish Pickle Soup image

After discovering that this dill pickle soup was totally a thing at the Polish Village Cafe in Hamtramck, my wife and her sister, who are obsessed with their Polish heritage, decided to make this a part of our repertoire. It sounds crazy but it works, and most people we introduce to it, love it.

Provided by JonahLuck

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 17

4 tablespoons butter
4 medium potatoes, diced
1 pound carrots, sliced
1 ½ cups finely chopped dill pickles
½ cup all-purpose flour
3 tablespoons dill pickle juice
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon onion salt
1 tablespoon white sugar
1 ½ teaspoons dried dill weed
1 teaspoon curry powder
½ teaspoon ground white pepper
9 cups chicken broth
2 cups warm milk
2 bay leaves
salt to taste

Steps:

  • Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
  • Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.
  • Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.

Nutrition Facts : Calories 207 calories, Carbohydrate 30.6 g, Cholesterol 22.5 mg, Fat 7.1 g, Fiber 3.8 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 2022.1 mg, Sugar 7.9 g

POLISH DILL PICKLE SOUP



Polish Dill Pickle Soup image

Memories! An other dish my Momma made! Yes jar pickles are used! Very Inexpensive for when times are hard! Instant flour http://www.ochef.com/21.htm

Provided by Rita1652

Categories     Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

6 cups chicken stock or 6 cups beef stock
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons instant flour
1 cup milk
1 egg
2 tablespoons soft butter
chopped fresh dill
sour cream
salt and pepper

Steps:

  • In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
  • Combine flour and milk, add to broth, bring to a boil and remove from heat.
  • Combine egg and butter and stir into broth.
  • Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.

Nutrition Facts : Calories 78.5, Fat 3.8, SaturatedFat 2.2, Cholesterol 28.1, Sodium 514.1, Carbohydrate 9.1, Fiber 1.4, Sugar 1, Protein 2.5

ZOSIA'S POLISH DILL PICKLE SOUP



Zosia's Polish Dill Pickle Soup image

This Dill Pickle Soup tastes just like the one they serve at the Polish Village Cafe in Hamtramck, MI, a long time Polish city next to Detroit. If you ever get a chance, stop into eat there. If you grew up Polish, it feels like you're eating in Grandma's basement. Enjoy!

Provided by brian48195

Categories     Polish

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

8 cups chicken broth
2 chicken bouillon cubes
2 medium carrots, coarsely grated
2 cups potatoes, peeled and cubed
1 cup celery, thinly sliced
5 polish dill pickles, coarsely grated (from the jar)
1/2 cup milk
2 tablespoons flour
1 egg
5 tablespoons sour cream
salt and pepper
1/2 teaspoon fresh parsley, finely chopped (optional)
1/2 teaspoon fresh dill, finely chopped (optional)

Steps:

  • In a large saucepan or soup pot with cover, combine chicken broth (or stock), bouillon, carrots, potatoes and celery.
  • Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes).
  • Do not over cook. Add pickles and continue cooking about 15 minutes.
  • In a small bowl, beat milk and flour til smooth and stir in a small amount of the hot soup (to temper) and add to soup.
  • Bring to the boil and cook til slightly thickened.
  • Remove from heat.
  • In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup.
  • Add to soup and stir til smooth.
  • Keep soup warm but DO NOT BOIL (the soup will curdle).
  • Salt and pepper to taste
  • Garnish with parsley and dill (optional).

POLISH DILL PICKLE SOUP



Polish Dill Pickle Soup image

Serve with your favorite hamburger. This soup tastes best chilled, the next day.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 7

Number Of Ingredients 8

1 pound beef neck bones
1 cup mixed vegetables
2 cups diced dill pickles
2 quarts water
2 cups diced potatoes
3 tablespoons all-purpose flour
1 cup milk
salt to taste

Steps:

  • In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes.
  • Add potatoes; cook until soft, about 20 minutes.
  • Remove neck bones. Increase heat to medium-high. Combine flour and milk in a small bowl, and gradually stir into soup. Continue stirring until mixture boils. Season to taste with salt.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 16.7 g, Cholesterol 2.8 mg, Fat 1 g, Fiber 2.5 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 559.9 mg, Sugar 2.5 g

POLISH DILL PICKLE SOUP



Polish Dill Pickle Soup image

My Mom in Law found this recipe in a local newspaper and asked me to make it. It's very tasty. We served it with toasted seedless rye bread. If you like dill pickles you will love it.

Provided by Diane Behlmer

Categories     Other Main Dishes

Time 1h20m

Number Of Ingredients 11

1 lb fresh kielbasa
1 Tbsp bacon fat or butter
1 small onion chopped
3/4 c dill pickle juice
to taste salt and pepper
2 yukon potatoes cubed
2 c julian carrots
1/2 c sour cream
2 Tbsp flour
1 c chopped dill pickles
1 tsp dried dill

Steps:

  • 1. Place kielbasa in soup pot. Cover with 1 inches of water. Bring to a boil. Lower heat and simmer 1/2 hour.
  • 2. Remove kielbasa from pan saving liquid. Slice kielbasa to desired thickness and set aside.
  • 3. In a separate skillet heat the bacon fat or butter and saute the onion till soft. Add that to the reserved juice in the kielbasa pot.
  • 4. To the kielbasa pot add 1cup water, pickle juice, salt and pepper. Bring to boil. Add potatoes and carrots. Cook uncovered for 20 minutes.
  • 5. Combine sour cream and flour in a medium bowl, then slowly stir in 1/2 cup of the broth until smooth.
  • 6. Whisk that mixture back in the sauce pan. Bring just to a boil then remove from heat.
  • 7. Stir in the chopped pickles, kielbasa and dill.
  • 8. Simmer 5 minutes.

DILL PICKLE SOUP (POLISH)



Dill Pickle Soup (Polish) image

So is anyone familiar with George Thorogood's song called "I Drink Alone" well I should call this, "I Soup Alone" cause my husband HATES pickles so it's just me & bowl of pickle soup. LOL. Well, for me this is a delicious "love every spoonful" soup with thinly sliced potatoes, shredded pickles pickle juice & a few seasonings....

Provided by Kimberly Biegacki

Categories     Other Soups

Time 50m

Number Of Ingredients 17

6 c vegetable or chicken broth
4 large claussen cold packed dill pickles, shredded
3/4 c pickle juice, from the pickle jar
4-6 small small, thinly sliced potates
3 Tbsp wondra or corn starch
1/2 c milk
1/2 c heavy cream
1 medium egg
2 Tbsp soft butter
2 Tbsp dill, dried
1 Tbsp minced dried onions
1 - 2 tsp cayenne, optional
1 - 2 Tbsp lemon juice
GARNISH
chopped fresh dill
sour cream
pepper

Steps:

  • 1. In a large saucepan or soup pot with cover, combine stock, grated pickles, pickle juice & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 1o-15 minutes).
  • 2. Combine flour and milk, add to broth, bring to a boil and remove from heat. I added the butter to the soup and tempered the egg into some separated broth and then back into the soup. (These are the main products I added to this recipe and also some heavy cream.)
  • 3. This is more of a brothy soup, so I ladled out some of the potatoes and dill pickle from the bottom and then added 2 more scoops of broth on top. This is what the soup looks like with just the first ladle.
  • 4. This is a bowl of dill pickle soup with garnishment and is ready to it.
  • 5. This recipe makes 2 quarts plus my 2 small bowls that I ate.

POLISH PICKLE SOUP! OR POLISH CHILI !



Polish Pickle Soup! or Polish Chili ! image

I had a few requests for this recipe... You can add or delete items and you can play with meats and seasonings... Many people eat this without any meat. It is easy to make and enjoy! You can substitute the sour cream with canned tomatoes (amount doesn't really matter), and you can add Polish Sausage cut up instead of the bacon...

Provided by Colleen Sowa

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 18

SOUP
1/3 c butter
2 large green onions (chopped small)
1 large onion (chopped large)
6 large potatoes (peeled, cut in 1-inch cubes or smaller)
5 c chicken broth
4 c diil pickles (cut into slices or cubes) (about 4-5 pickles)
1 c pickle juice
1 tsp each: garlic powder, ground black pepper
1 tsp each: sugar (optional), fresh dill (chopped fine) (save some dill to garnish - optional)
1 1/2 c sour cream
OPTIONAL THICKENER
1/2 c water or broth
2 -3 Tbsp corn starch
OPTIONAL SOUP INGREDIENTS
1/2 c crispy bacon crumbled large
1 - 2 c ham (cubed)
carrots, red bell pepper, green bell pepper, zucchini

Steps:

  • 1. Saute the onions in the butter about 4 minutes over medium heat until translucent (be sure not to burn!).
  • 2. .
  • 3. Add potatoes and half the broth. Cook 10 minutes. Add remaining broth, pickles, pickle juice, sugar and seasonings.
  • 4. Use Garlic Dill Pickles..... This photo is my home canned Garlic Dill Pickles with red peppers..... both are good.
  • 5. Cook 10 minutes with the lid on the pot. Remove lid, take out 1/2 cup of broth, slowly stir the broth into a bowl with the sour cream. Slowly add sour cream mixture into soup pot stirring constantly. If you want the soup thicker, add together the optional cornstarch and water in a bowl or a cup. When well mixed, slowly add to the soup pot (stirring constantly). When thickened, remove from heat. Stir in the optional bacon or ham and serve. At this time you can garnish with a sprig of fresh dill (optional)
  • 6. .

AUTHENTIC POLISH PICKLE SOUP (ZUPA ORGORKOWA)



Authentic Polish Pickle Soup (Zupa Orgorkowa) image

We are from Poland and this is a taste of home. It is not sour at all and tastes great with little bacon sandwiches.

Provided by baginska

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h45m

Yield 6

Number Of Ingredients 15

2 chicken leg quarters, skin removed
5 cups water, or as needed to cover
½ small head green cabbage, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
1 onion, sliced
2 bay leaves
3 tablespoons chopped fresh parsley
1 clove garlic, minced
1 pinch ground thyme
1 pinch dried marjoram
salt and ground black pepper to taste
4 small dill pickles, thinly sliced
1 tablespoon all-purpose flour
¼ cup sour cream

Steps:

  • Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.
  • Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.
  • Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 206.4 calories, Carbohydrate 10.5 g, Cholesterol 67 mg, Fat 11.4 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 3.9 g, Sodium 424.6 mg, Sugar 4.2 g

Tips:

  • Choose the right cucumbers: For the best pickle soup, use pickling cucumbers. They are smaller, have thinner skins, and are less bitter than regular cucumbers.
  • Soak the cucumbers: Soaking the cucumbers in salt water helps to remove some of the bitterness and also helps to firm them up.
  • Use a variety of vegetables: In addition to cucumbers, you can also add other vegetables to your pickle soup, such as carrots, celery, onions, and potatoes.
  • Don't overcook the vegetables: The vegetables in pickle soup should be cooked until they are tender but still have a little bit of crunch.
  • Season to taste: Pickle soup should be flavorful but not too sour. Add salt, pepper, and dill to taste.
  • Serve with sour cream and bread: Pickle soup is traditionally served with sour cream and bread. The sour cream helps to balance out the sourness of the soup, and the bread helps to soak up the broth.

Conclusion:

Pickle soup is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. So next time you have a craving for something sour and savory, give pickle soup a try.

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