Authentic Polish Pickle Soup (Zupa Orgorkowa)

Authentic Polish Pickle Soup (Zupa Orgorkowa)

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baginska 1

"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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1 h 45 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  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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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...

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 Euro...

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 s...

so0o0o0o0 yum!

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