Fermented Dill Pickle Soup | Zupa Ogórkowa

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This pickle soup is tart, sour and delicious with fermented (salt-brined) pickles that help boost gut-health by providing a rich probiotic base. 

Fermented Dill pickle soup


If you’re into your pickles, this soup will tickle your fancy – it’s bold, and sour and incredibly moreish. A little rustic, steeped in hundreds of years of tradition, it’s a recipe my Great Grandmother used to make and one that has been passed on in the family for generations.

One word of advice when it comes to the type of pickles to use. Avoid cucumbers pickled with sugar and vinegar. And don’t be fooled by labels – Polskie Ogorki are not the right ones either… just check the ingredients list. You will find a recipe for homemade dill pickles in my cookbook. As far as store-bought ones go, Krakus and Baska Jon make brined pickles available from many grocers. I’ve found that Eskal’s canned dill dickles, pickled with salt, some garlic, pepper and dill, while containing a firming agent and not BPA-free cans) have a good flavour and are most commonly available.

And with that combo of flavours, what’s not to love?

Fermented Dill pickle soup


Dill pickle soup | zupa ogórkowa
Recipe type: soup, pickle soup, winter soup, dill pickle soup, probiotic soup
Cuisine: Polish, Eastern European
Prep time: 
Cook time: 
Total time: 
Serves: 4
The secret to the soup is in the pickles! Find ones that are pickled with salt only, such as the Eskal brand's Dill Pickles. Cucumbers pickled with vinegar and added sugar are not suitable for this recipe. Serve with some lightly grilled croutons or hard boiled eggs if you wish. For a vegetarian version, use chicken-style or vegetable stock.
For the stock base:
  • 4 cups chicken stock
  • 3 small potatoes, peeled and diced
  • 1 small carrot, peeled and diced
  • 1 small parsnip, peeled and diced
  • 1 stick celery, diced
  • 1 bay leaf
  • 3 seeds all spice
For the dill pickle soup:
  • 4-5 dill pickles, grated finely or processed to rough pulp in a food processor
  • 3 tbsp sour cream, at room temperature
  • salt and pepper to taste
To make the stock base:
  1. Place stock, diced potatoes, carrot, parsnip and celery in a large stockpot. Add bay leaf and all spice. Bring to a boil and simmer for about 15 minutes, or until the potatoes are almost cooked.
To make the dill pickle soup:
  1. Once the potatoes are soft, turn off the heat and add grated dill pickles to the mix. Transfer 2 ladlefuls (about 1 cup) of soup into a bowl. Add sour cream (at room temperature) to the same and mix to combine. Pour the sour cream mixture back into the pot, stir through a few times.
To serve:
  1. Divide soup between 4 bowls and serve on its own or with some croutons or hard boiled eggs.


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22 Responses to Fermented Dill Pickle Soup | Zupa Ogórkowa

  1. Reblogged this on UNIQUE GREETING CAKES and commented:
    Selling greeting cakes and they are delicious!

  2. Pickles are my fave! I have never seen something like this. Thank you!

  3. Too cool. I love running across something I hadn’t seen! Looks delicious.

  4. I’ve not heard of this soup before so loved seeing it here. It sounds delicious and doesn’t look at all heavy.

  5. I have never seen nor tried this. The closest I’ve had is a Russian cold soup, okroshka, made with cucumber, yogurt etc. This sounds awesome

  6. Oh wow such an interesting recipe. Love dill pickles, grew up on them, but have never ever used them in cooking. This is a must try soup!

  7. I love this soup! You’re right, the kind of pickles you use/brine makes a huge difference.

    In Russian cooking, this is very much a hangover-friendly soup too haha 🙂

  8. I agree very cool recipe and creative!

  9. Courtney says:

    Love, love, love the idea of a dill pickle soup – especially one that’s been handed down for generations!

  10. I love dill pickles but never though of making a soup out of them. What a great idea!

  11. shez says:

    I love a good old family recipe and this is one of the most unique ones I’ve seen. (And according to the comments, hangover friendly too? Amazing.)

  12. Gaby says:

    Pickles turned soup, crazy stuff! Sounds tasty though 🙂

  13. I’ve never had a soup that has pickles! That is so cool. I am already loving it from the pictures and recipe.

  14. This is really interesting! I’d love to give it a go some time if I can find the right pickles.

  15. Sissi says:

    I love cucumber soup! Somehow I associate it with warm weather, so I will wait a bit before making it.

  16. Ooooo yum! My grandma is Polish and used to make pickled cucumbers…but she has not made them for so long now:(

  17. Teresa Lakomy says:

    Made this last night, without parsnips because they did not have any in our local Coles. Served it lukewarm—it is hot in Brisbane! My Polish husband and I both loved it—–it is delicious!! Thanks so much for the recipe.



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