Ogorkowa (Ogórkowa)


Adjust Servings:
400 g Chicken Thighs or Drumsticks
2 pcs Potatoes peeled and diced
2 pcs Carrot peeled
100 g Celeriac peeled and chopped
1 pcs onion peeled and finely chopped
300 g dill pickles in brine
a pinch allspice
a few pepercorns
3 pcs Bay leaves
1 tablespoon Salt
1 tablespoon fresh dill
3 tablespoons sour cream
1 tablespoon All purpose Flour

Ogorkowa (Ogórkowa)


The great thing about ogorkowa is that it’s extremely easy and affordable to make.

  • 60
  • Serves 6
  • Easy



What is Ogorkowa Soup?

Ogorkowa soup is a popular sour pickle soup in Poland. Its main ingredient, pickled cucumbers, gives the dish that strong and tangy flavour. It is said to be the simplest version of other Slavic pickle-based soups such as Russia’s traditional rassolnik dish, which is made of beef, barley, and (you guessed it) pickles.

The great thing about this soup is that it’s extremely easy and affordable to make. There’s no need for fancy ingredients — everything you need is probably in your kitchen right now. All you need are your chopping skills.

How to Pronounce

This Polish pickle soup’s authentic name is zupa ogórkowa, which is pronounced as zoo-pah aw-goor-kaw-vah. Say it again. Zoo-pah aw-goor-kaw-vah.

Zupa translates to “soup” in Polish, while ogorkowa means “cucumber.” The dish was named after its main ingredient, pickled cucumbers or kiszone ogorki.

Ogorkowa Recipe Origin

Polish meals often begin with soup as a starter. This Polish pickled cucumber soup was considered as a “leftover” soup since it contained pickled vegetables that needed to be used before they went bad. Traditional ogorkowa would use a broth made from leftover bones.

Unlike other Polish soups, it doesn’t have any legends attached to it. Since pickled soups can be found across the globe, the recipe for ogorkowa is likely a Polish variant of the soup. Although it is strikingly similar to Russia’s solyanka, ogorkowa is a simpler version of the dish. Unlike solyanka, a pickle-based soup that includes several types of meat like beef, ham, and sausage, it gets its flavour from its broth and vegetables.

Zupa Ogorkowa is an uncomplicated soup with layers of flavour. I can definitely see myself cooking it for friends when they come over for dinner — it’s a great way to experience international cuisine from the comfort of home.

I got this ogorkowa recipe a few years ago when I was in Poland. At the same time, I got bigos recipe as well.




First, add the chicken thighs, carrots, celeriac, potatoes, and onion into a pot filled with approx. 2 l of water. Season with salt, peppercorns, allspice, and bay leaves. Let it boil for around half an hour.


While it is cooking, slice up fresh dill and shred pickles with a box grater.


Once the chicken meat is cooked, remove it from the pot. Take out the carrots and celeriac as well, and chop everything into small cubes. Then, return the chicken meat and diced vegetable into the pot.


Throw in the shredded pickles and bring to a boil for about 10 min. you can add more pickles if you want, but I don’t like to sour.


To thicken the broth, whisk together sour cream and flour. Pour the mixture into the soup, let it boil for a few minutes, and then top it off with fresh dill. The soup should taste slightly sour because of the pickles.

Ivan Majhen

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