Authentic Polish Dill Pickle Soup (Zupa Ogórkowa)
Traditional Polish dill pickle soup is made using vinegar-free, brined dill pickles/gherkins for a distinctive sour flavour. It's nutritious, easy to make and deliciously addictive!
Servings 5 servings
Calories 127kcal
Equipment
- Large pot
- Box grater or food processor
- Large pan
Ingredients
- 4 Polish dill pickles medium sized, coarsely grated
- 2-3 tablespoons dill pickle brine add to taste
- 2 chicken thighs skinless, alternatively chicken wings/drumsticks
- 1 medium onion finely chopped
- ⅓ small leek finely chopped
- 1 medium carrot peeled, coarsely grated
- 3 tablespoons celery root/celeriac peeled, coarsely grated
- 2 medium potatoes peeled, cubed
- 1 bay leaf
- 2 allspice berries
- 1 tablespoon vegetable oil and butter each
- 4½ cups chicken/vegetable stock regular or low-sodium
- 3 tablespoons parsley finely chopped
- 3 tablespoons sour cream or light cream, at room temperature
- Pepper to taste
Instructions
- Cook stock: Place the chicken in a large pot, add the bay leaf and allspice berries and most of the stock. Cover, bring to the boil then lower the heat and simmer for 20 minutes. Skim the white residue off the top (this will form at the start of cooking).
- Sautee vegetables: In the meantime prepare the vegetables. In a large pan melt the butter with oil, add the onion and leek and cook gently for 3 minutes stirring often. Add grated carrot, celery root and continue cooking over a medium heat for about 4 minutes stirring often (this will help release more flavour from the vegetables). Remove from the heat.
- Cook soup: To the soup pot add the vegetable mixture and cubed potatoes. Stir, cover, bring to the boil again then lower the heat and simmer for 15 minutes.
- Add dill pickles: Add the grated dill pickles, brine water (a small amount at first) and a little more stock if needed (if the soup seems too thick). Stir, add pepper to taste then cover and simmer for 8-10 minutes. Remove from the heat.
- Shred chicken: Carefully remove the chicken from the pot and place on a large plate/cutting board. Separate the meat from the bone, shred the meat and return to the pot. Stir in the parsley, add a little more brine or stock, if required, and adjust the seasoning as needed.
Notes
- Use traditional Polish dill pickles in natural brine ('ogόrki kiszone'), not in vinegar. They are available to buy from Polish stores.
- Adjust the amount of pickle brine to your taste.
- You may not need to add any salt, but be generous with pepper.
- Use either regular or low sodium stock. If making your own chicken or vegetarian stock add a little less salt than the recommended amount.
- Refrigerate your Polish pickled cucumber soup for up to 4 days.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 9g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 1333mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2921IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 1mg