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Vegetarian, European

Polish Cucumber Soup (Zupa Ogórkowa) with Rye Bread

Zupa ogórkowa is a Polish soup made with potatoes, carrots, and grated pickles, finished with cream. It serves 4, takes 45 minutes, is very easy to make, and costs about €1.30 per person. The key to getting it right is the pickle brine, which gives the soup its signature tang.

Tonight, a surprising and addictive Polish soup, zupa ogórkowa, made with vegetable broth, grated pickles, and cream.

Polish Cucumber Soup (Zupa Ogórkowa) with Rye Bread
Total time
45 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Zupa ogórkowa surprises you from the first spoonful. The mild, familiar vegetable broth gets a lift from grated pickles and their brine, bringing an unexpected tangy kick. Cream smooths everything out without dulling it, and fresh dill adds that distinctly Polish finish. It's nothing like a standard vegetable soup, the flavor is sharper, bolder, almost addictive once you get used to it.

This is a great soup for a weeknight when you want something different without much effort. It works well for a quiet dinner for two or for curious adults, since the tangy flavor can catch kids off guard. Served with rye bread on the side, it becomes a full meal you can pull together from what's already in your pantry.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 500 g
  • Carrots 2
  • Celery root 0.3
  • Dill 1 bunch

Pantry

  • Vegetable brothoften in the pantry 1.2 l
  • Picklesoften in the pantry 6
  • Pickle brineoften in the pantry 10 cl
  • Flouroften in the pantry 1 tbsp
  • Bay leavesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl

Bakery

  • Rye bread 6 slices

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Peel and dice the potatoes, carrots, and celery root.

    Keep the dice small so the soup cooks quickly.

  2. Add the vegetables to the hot broth with the bay leaves and let them cook. 20 min

    Simmer gently so the vegetables stay intact.

  3. Grate the pickles on a coarse grater and add them to the soup with their brine, then let simmer a few more minutes. 5 min

    Don't overcook the pickles, they'd lose their punch.

  4. Whisk the flour into the cream with a ladle of hot broth, then pour into the soup while whisking. 3 min

    This step keeps the cream from curdling against the soup's acidity.

  5. Add the chopped dill, adjust the salt and pepper, and serve with the rye bread.

    Taste before salting, the pickles and broth are already salty.

Our tips to get it right

  • Pick firm, salty pickles rather than sweet ones, they grate more easily and keep some bite in the soup.
  • Add the pickle brine gradually and taste as you go, acidity varies a lot from one brand to another.
  • If the soup tastes too tangy, stir in another spoonful of cream rather than water, so you don't dilute the flavor.

The variations

  • Swap the celery root for parsnip if you don't have any on hand, the flavor stays close.
  • For a richer version, add some smoked bacon bits cooked separately and sprinkled on top before serving.
  • For a faster version, use jarred pickles and premade broth, the soup will be ready in 25 minutes.
  • For kids, cut the pickle brine by half and add a bit more cream to balance it out.

What to serve it with

  • Toasted rye bread
  • A simple green salad
  • Black tea or herbal tea

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze well because of the cream, which can separate once thawed. Reheat gently over low heat, stirring, without letting it boil.

Questions about this dish

Can I use fresh cucumbers instead of pickles?

No, it's the vinegar pickles and their brine that give zupa ogórkowa its signature tang. Fresh cucumbers won't provide the same acidity and would change the whole character of the soup.

How do I keep the cream from curdling in the soup?

Always whisk the cream with the flour and a ladle of hot broth before adding it to the soup. This step protects the cream from the heat shock and the pickles' acidity.

Can I make this soup ahead of time?

Yes, you can prepare the vegetable base a day ahead and add the pickles, their brine, and the cream mixture just before serving. This keeps the soup's tang fresh and lively.

What bread works if I don't have rye?

A whole wheat or dense country loaf works well too. The key is a firm crumb that holds up against the broth.

How long does it take to make a zupa ogórkowa, a Polish cucumber soup, with rye bread?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a zupa ogórkowa, a Polish cucumber soup, with rye bread?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a zupa ogórkowa, a Polish cucumber soup, with rye bread cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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