Authentic Polish Pickle Soup (Zupa Orgorkowa) Recipe -
Authentic Polish Pickle Soup (Zupa Orgorkowa) Recipe
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Authentic Polish Pickle Soup (Zupa Orgorkowa)

Recipe by  

"We are from Poland and this is a taste of home. It is not sour at all and tastes great with little bacon sandwiches."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 25 mins

    1 hr 45 mins


  1. Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.
  2. Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.
  3. Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.
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Reviews More Reviews

Mar 02, 2014

I am assuming the directions call for cooking the pickles separately is because the pickles themselves are not intended to go in the finished product but the directions were not real clear there so I didn't know? I am a huge fan of the Dill Pickle Soup recipe from this site and I chose to keep the pickles in my soup so I just threw them in with the veggies in the last 15 minutes of cooking which saved me a step. I also chose to throw in some chopped potatoes at that time because I was wanting to stretch the pot out. My only complaint is that the sour cream mixture starts separating once the soup is not being stirred and sits for a minute or two. That gives it an unappealing look even though the taste is delicious. For my leftovers I added a dash of Hungarian Paprika just to change it up a little and that worked nicely in there as well. As written this is a good tasting soup but I do think the addition of potatoes added to the overall end result.

Feb 08, 2013

I was seeking a recipe for sauerkraut soup (was treated to a bowl while traveling in Hungary) and came across this recipe. Easy to make and the flavors really transported me back to central Europe. I did substitute rinsed sauerkraut for the cabbage (I didn't have cabbage on hand) and added a handful of egg noodles a few minutes before serving. Delicious.


5 Ratings

Aug 21, 2013

I added my own twist to this soup. I used sauerkraut rather than cabbage. Added dill weed and dill seeds and used cilantra instead of parsley. Cornstarch & water was used for thickening the soup, then 1/2 cup sour cream. The soup ended up very tasty and dilly. Topped it off with pickle, sour cream and smoky paprika. Very delicious!

Sep 08, 2012

so0o0o0o0 yum!


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  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 10.5 g
  • 3%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 425 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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