Polish Pickled Cucumber Soup on Vegetable Broth Recipe
Pickled cucumber soup (zupa ogórkowa) is a classic of Polish canteens and home kitchens – slightly sour, warming and very rustic. In this version it’s cooked on vegetable broth, so it’s perfect for people who don’t eat meat. You can think of it as a light vegetable soup with the addition of pickled cucumbers, which give it its characteristic flavour.
Pickled cucumber soup on vegetable broth combines the familiar canteen flavour with a lighter, plant-based version that vegetarians can enjoy without worry. The sourness of the pickled cucumbers cuts through the mild vegetable stock, creating a warming yet fresh soup with a very distinctive aroma. Thanks to the creamy texture from the potatoes and optional cream, it’s filling but not heavy.
Chef's tips
Add the pickled cucumbers only once the vegetables are tender – if you sour the broth too early, the potatoes may not cook through properly. If you use cream, temper it with hot soup in a separate bowl so it doesn’t curdle in the pot. It’s worth letting the soup stand for 15–20 minutes after cooking, as the cucumber flavour rounds out nicely in that time.
How to serve
Serve the cucumber soup with a slice of rye bread or pan-toasted croutons, sprinkled with fresh dill. For a quick weekday lunch at home it pairs well with a simple sandwich with cottage cheese or egg spread. To drink, water with lemon or apple compote works well, especially if you’re serving it to children after school.
Ingredients
- pickled cucumbers about 5–6 medium pieces - 300 g
- potatoes 4–5 medium - 400 g
- carrot medium - 2 pieces
- parsley root small - 1 piece
- celeriac a piece - 80 g
- leek (white part) small - 1 piece
- vegetable stock homemade or from a cube - 1.5 l
- cream - 150 ml
- bay leaf - 2 pieces
- allspice - 4 grains
- butter for sautéing the cucumbers - 1 tablespoon
- fresh dill chopped - 2 tablespoons
- salt to taste
- pepper to taste
- brine from pickled cucumbers optional, for seasoning - 50 ml
Preparation
- Peel the potatoes and cut into medium dice. Peel the carrot, parsley root and celeriac and cut into small dice or thin half-slices.
- Clean the leek, cut it lengthwise, rinse thoroughly between the layers, then slice into thin half-slices.
- In a large pot bring the vegetable stock to a boil with the bay leaves and allspice.
- Add the carrot, parsley root, celeriac and leek to the boiling stock. Cook over medium heat for about 10 minutes.
- Add the potatoes and cook for another 10–12 minutes, until the vegetables are tender but not falling apart.
- Meanwhile, grate the pickled cucumbers on a coarse grater. If they are very sour, you can squeeze out some of the juice, but don’t pour it away – it will be useful for seasoning.
- Melt the butter in a small pan. Add the grated cucumbers and fry for 3–4 minutes over medium heat, stirring, until they soften slightly and some of the juice evaporates.
- Add the sautéed cucumbers to the pot with the soup. Simmer everything together for another 5–7 minutes over low heat.
- Pour the cream into a mug, add a few tablespoons of hot soup and mix thoroughly to temper it so it doesn’t curdle.
- Take the pot off the heat. Pour the tempered cream into the soup, stirring. If you want the soup to be more sour, gradually add some of the cucumber brine, tasting after each addition.
- Season with salt and pepper to taste. Finally, add the chopped dill and gently stir.
- Serve the soup hot, preferably after a short 10–15 minute rest under a lid so the flavours can meld.
Storage
Store the soup in the fridge for up to 2–3 days. Reheat gently, without vigorous boiling, so the cream doesn’t split. The flavour usually deepens by the next day, so it’s great to take in a thermos to work or school.
