Pickle Soup

pickle soup

Pickle soup is a hearty treat originating from Eastern Europe. Known in Polish as Zupa Ogórkowa, it is a unique and flavourful dish. It typically involves simmering broth (chicken or vegetable), with grated or diced pickles, carrots, potatoes, and onions. Spices such as dill, bay leaves, and peppercorns are added for flavour.

Often, a roux made from flour and butter is stirred in to thicken the soup, and it's finished with sour cream for a creamy texture. Adjustments can be made for personal taste, such as adding garlic or using different types of broth. This soup is a hearty and comforting dish, reflecting the culinary traditions of Eastern Europe.

For the Pickles

  • Cucumber
  • Sylt Dill & Mustard Pickling Vinegar

For the Soup

  • Water or chicken/vegetable stock
  • Potatoes, peeled and diced
  • Carrots, diced
  • Celery, diced
  • Onion, chopped
  • Sour cream
  • Flour (optional, for thickening)
  • Fresh dill
  • Parsley (to serve)
  • Salt, and pepper for seasoning


For the pickles

If you have some pickles already made that’s great but if you are starting a fresh batch follow these simplified steps:

  1. Prepare the Jars: Start with sterilised jars and lids.
  2. Prepare the Pickles: Wash the cucumbers.
  3. Fill Jars: Place the cucumbers tightly in jars and cover with the pickling liquid.
  4. Seal Jars: Close the jars tightly.
  5. Leave to Steep: Leave the jars in a dark place to marinade and infuse. We’d ideally say for a few days but at least overnight.

For the Pickle Soup

With your pickles ready here's what you do :

  • Start by sautéing onions, carrots, and celery in a pot.
  • Add water or broth and bring to a boil.
  • Add potatoes and cook until tender.
  • Incorporate diced pickles and a generous amount of pickle juice for tanginess.
  • For a thicker soup, mix some flour with sour cream and stir into the soup.
  • Season with dill, salt, and pepper.
  • Simmer until all vegetables are tender and flavours meld.

Adjust the pickle juice and seasonings according to taste. Serve hot, garnished with fresh dill. This recipe is versatile, allowing adjustments to suit personal preferences or dietary needs.

Mix It Up 

Want to customise it? Garnish with a dollop of sour cream and a sprinkle of chopped parsley and dill on top of the soup – and if you want a real treat add some crispy bacon too.