Polish Dill Pickle Soup (Zupa Ogórkowa) Recipe on Food52 (2024)

​​Welcome to Plus One, a column by Food Editor Emily Ziemski where those small-but-mighty additions that instantly upgrade whatever’s on the table—ingredients, sauces, toppings—are the star of the show. Today, a zesty soup for changing seasons.

My Polish family loves pickles. Dill pickles, kosher spears, bread and butter chips, pickled beets; you pickle it, we eat it. Generally speaking, Polish pickles tend to be more spiced and dill-heavy than non-Polish pickles. Briny upon first bite, the crunchy snap fades into a pleasant sourness that works as a palate cleanser for pierogi or between courses of golumpki (stuffed cabbage).

The pickle represents endless possibilities. A classic side pickle, wrapped in a segment of parchment, is the perfect finish to a deli sandwich. A slice of pickle, sandwiched between bun and meat, is the ultimate tangy, refreshing foil to a burger. A pickle wrapped in cheese, filmed for a TikTok, is pure internet chaos. Today’s recipe certainly isn’t a viral internet sensation, but it’s sensational in its own way. Warm, slightly creamy, and super herbaceous, Polish Dill Pickle Soup is the ideal between-season food.

As a New England kid living in New York City, I miss the prolonged spring slowly melting into summer, and for me, this soup captures that. Creamy, but not overwhelmingly rich; filling, but not too heavy. The leeks and pickles capture the bright promise that spring has in store, and the potatoes and carrots give us the heft we need to push through the last few cold days. Blending half of the soup until smooth provides a silky base for the remaining whole bits. Serve this warm with hunks of crispy bread, or cold as a funky little soup starter.

Note: I use dairy-free sour cream for my version of this; feel free to do the same! —Emily Ziemski

Directions

1. In a large Dutch oven or stock pot, heat olive oil over medium-high until shimmering. Add the onion and sauté for 3 to 4 minutes, until softened and translucent. Add the carrots, celery, leek, horseradish, and garlic. Season with salt and pepper. Cook for 8 to 10 minutes, stirring occasionally, until slightly softened and browned. Add the stock and bring to a boil.
2. Add the potatoes and pickles. Reduce the heat to medium-low and simmer for 30 to 40 minutes, until the potatoes and vegetables are fork-tender.
3. In a medium heatproof bowl, combine the sour cream, flour, and 1 cup of warmed broth (from the pot), whisking to combine so the sour cream doesn't curdle from the heat when added to the soup.
4. Transfer half of the vegetables and 1 cup of broth (from the pot) to a blender; blend until smooth. Return blended mixture to the Dutch oven or pot along with the sour cream mixture. Add the brine, then stir to combine. Serve the soup warm and garnish with dill and more sour cream, if desired.

Recipe by: Emily Ziemski