Sour Cucumber Soup (Zupa Ogorkowa)
Submitted by ukindtcrows
Sour cucumber soup (zupa ogorkowa): a tangy Polish classic of grated pickled cucumbers and potatoes in a creamy, dill-pickle-sour broth. Cozy, frugal, and built on pantry staples.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minZupa ogorkowa is a beloved Polish soup that turns a jar of pickles into something genuinely crave-worthy. Grated sour pickled cucumbers are the star, lending a bright, tangy punch you don’t get from any other soup.
The method is simple and frugal. Potatoes simmer in stock until soft while the grated cucumbers soften in butter, then everything comes together, sharpened with a splash of pickle juice until it’s pleasantly sour. That brininess is the whole point, so taste and adjust as you go.
A sour cream and flour mixture stirred in at the end makes it creamy and silky. Just don’t let it boil afterward, or the sour cream can curdle and split.
Kitchen Tips
- Taste and add pickle juice until it’s properly sour; that tang is the soul of the soup.
- Stir the sour cream and flour in gently and don’t boil after, or it will curdle.
- Grate the pickles coarsely so they soften into the soup rather than sitting in chunks.
Variations
- Use chicken or vegetable stock depending on what you have.
- Add cooked rice or barley to make it heartier.
- Finish with fresh dill for a brighter, more herbal soup.
Ingredients
Directions
Heat the stock in saucepan. Add the diced potatoes and boil until soft.
Meanwhile, peel the pickled cucumbers (or not if using jarred pickles) and grate coarsely.
Heat butter in a skillet, add the cucumber and cook to soften for several minutes then add to the stock and potatoes.
Taste and add pickle juice if needed, the soup should be nicely sour.
In a small bowl mix together the sour cream and flour then stir into the soup.
Taste, adjust seasoning and serve straight away, do not let the soup boil after adding the sour cream.
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