From the Belly Bloom Kitchen – Zupa Ogorkowa (Pickle Soup)

I can remember just two short weeks after my son was born, my mother-in-law handing him to me so I could nurse him and her saying ‘Okay, now i’ll make you your pickle soup’. My heart did a flip. Excited! What a wonderful woman! It’s the kind of stuff that is so good you lick the bowl. Especially when you’re sleep deprived and too caught up in baby coo’s and learning to breastfeed to make yourself lunch.

My husband and his family are from a small town in Poland called Nysa and there (like many places in Poland) pickle soup, or ‘Zupa Ogorkowa’ is a favorite of pregnant and postpartum women and now it is not only my favorite dish on earth, it’s also one of my favorite meals to prepare for new mama’s (and new dad’s too).

‘Smacznego’ as they say in Polish or ‘Good Eats’!

Makes 6 Servings


6 cups water

3 chicken bouillon cubes

2 medium carrots, chopped

1 bay leaf

10 black peppercorns

1/2 tsp salt

3 medium potatoes, peeled and chopped

4 medium dill pickles

1 tbsp all purpose flour

1/2 cup sour cream

Place water and bouillon cubes in large saucepan and bring to a boil over medium heat. Add carrots, bay leaf, peppercorns and salt. Reduce heat to medium-low. Cook, uncovered for 20 minutes. Add potatoes and cook until tender. In a small bowl, combine flour and sour cream until smooth. Stir one cup of broth into sour cream mixture and return to soup. Simmer for 5 minutes (do not boil). Serve hot. You can add dill pickle juice to taste if you like.


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