For a richer flavor, use homemade chicken stock. Alternatively, good-quality store-bought stock is a fine substitute. Adjust the amount of pickle brine to taste, depending on how tangy you like your soup. If you prefer a smoother soup, you can use an immersion blender to partially blend the vegetables before adding the sour cream. Serve hot with a dollop of extra sour cream and a sprinkle of fresh dill for an extra touch of flavor and presentation.
Authentic Polish Pickle Soup (Zupa Orgorkowa)
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PREP TIME20 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME1 hrs 45 mins
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SERVING6 People
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VIEWS39
Transport yourself to a cozy Polish kitchen with this authentic pickle soup! Zupa Ogórkowa is a comforting and surprisingly nuanced soup, boasting a delightful tanginess balanced by savory vegetables and creamy richness. This is not an overly sour experience, but a harmonious blend of flavors that will warm you from the inside out. Perfect with crusty bread or mini bacon sandwiches for dipping!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol67 mg
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Fiber3 g
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Protein16 g
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Saturated Fat4 g
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Sodium425 mg
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Sugar4 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
In a large, heavy-bottomed pot or Dutch oven, combine the chicken leg quarters, chicken stock (or water), cabbage, carrots, celery, onion, parsley, bay leaves, garlic, thyme, marjoram, salt, and pepper. (5 minutes)
02
Step
1 hrs 15 mins
Bring the mixture to a gentle simmer over medium heat. Reduce heat to low, cover, and cook for approximately 1 hour, or until the chicken is cooked through and falling off the bone. (60 minutes)
03
Step
5 mins
Remove the chicken from the pot and set aside to cool slightly. Once cool enough to handle, shred the chicken meat and discard the skin and bones. (10 minutes)
04
StepWhile the chicken is cooling, ladle about 1 cup of the soup broth into a separate saucepan. Add the sliced dill pickles and their brine to the saucepan. Simmer over medium-low heat for 15 minutes to allow the pickle flavor to infuse the broth. (15 minutes)
05
StepReturn the shredded chicken to the main pot of soup. Pour the pickle-infused broth into the soup. (2 minutes)
06
StepIn a small bowl, whisk together the sour cream and flour (or cornstarch) until smooth. This prevents the sour cream from curdling in the hot soup. (2 minutes)
07
StepGradually whisk the sour cream mixture into the soup, stirring constantly to incorporate it fully. (3 minutes)
08
StepBring the soup to a gentle boil, stirring occasionally, until it thickens slightly, about 5 minutes. Be careful not to over-boil, as this can cause the sour cream to separate. (5 minutes)
09
StepTaste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving. (2 minutes)
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Monroe Bauchzboncak
Jun 26, 2025Made this last night and it was a hit! Will definitely be making it again.
Elisha Thiel
Mar 17, 2025I was skeptical about pickle soup, but this recipe changed my mind!
Brett Bayer
Mar 13, 2025So easy to make and perfect for a chilly evening.
Jammie Murray
Feb 4, 2025The thyme and marjoram really make this soup special.