Dill Pickle Soup is my all-time favorite soup recipe for busy weeknights. It requires merely 30 minutes of your time and provides you with a hearty and satisfying bite. This easy soup is savory and creamy and kids love it too. Perfect for lunch or dinner, especially in cold winter weather.
Also try my Vegan Pickle Soup. Same great taste made without dairy.
There are many reasons why people love dill pickles. They are briny, a little bit sweet, juicy and of course, crunchy. When eaten in moderation, dill pickles can be healthy too.,
Apart from all the above, I love dill pickles because they make an excellent pickle soup that came to us straight from Poland. In addition to delicious Sauerkraut soup, these recipes are one of the best Polish soups you could ever make.
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Just like with Borscht, countries such as Lithuania, Russia, and Ukraine have their own version of this savory soup.
I guess Eastern Europeans are really into pickles, because the amount of recipes using this popular condiment is insane. Russin Beet Salad With Pickles, anyone?
My husband is not much of a soup person (unless it's his favorite Green Borscht), but I love making this Polish Pickle Soup for myself and kids for lunch.
Whenever we're running errands or spending our morning on a playground and lunch time is approaching, I often refer to this soup recipe. Just 30 minutes and the soup is done.
And since it's loaded with delicious dill pickles and it's creamy and thick, my children always devour this soup with a great appetite.
Here's Why This Recipe Works
- simplicity. The soup is made with really simple ingredients that everyone have in their pantry. I bet you have them too;
- fast preparation time. You only need 30 minutes from start to finish to make this amazing soup. Perhaps, you did a meal prep days earlier and you already have veggies chopped, then it'll take you even faster;
- savory bite. Soup is always comforting and satisfying, but when you add pickles and pickle juice, it instantly gets transformed into a flavor powerhouse that you'll want to eat at any time of the year
Ingredients
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Zuppa Ogórkowa is an amazingly yummy and comforting soup that features several key ingredients:
- onion and carrot. Yellow or white onions work best.
- potatoes. You can make this Dill Soup with russet potatoes, yellow or red potatoes
- pickle slices. When you choose dill pickles, make sure they don't contain much vinegar. You can read my specific recommendations below
- a bit of a pickle brine. You can get this from your pickle jar.
- sour cream
- fresh dill
- Combine flour and sour cream
In a small bowl add all purpose flour, sour cream and broth. I used homemade vegetable broth and it's always on a lighter side. Give everything a whisk and set aside.
- Sauté the veggies
Melt butter in large non-stick pan and over medium heat. Add onion and carrot and sauté for 7 minutes stirring occasionally.
Add dill pickles and cook for 3 more minutes.
- Cook potatoes and vegetables together
Add vegetable broth to a large stockpot and bring to a boil. Add potatoes, reduce the heat to medium-low, and simmer for 10 minutes.
Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture and cook for another 5 minutes or until potatoes are tender when poked with a knife. Remove Polish soup from the heat and serve immediately. You can also garnish with fresh dill for even more dill flavor.
Cook's Tip
If you don't have sour cream, you can use a regular heavy cream and then mix it with some flour. In this case, you might also increase the amount of pickle brine. Just don't add too much. A little goes a long way.
Frequently Asked Question
This soup has a mild acidic taste. It's also slightly thick and creamy. Thanks to the soup's unusual combination of ingredients, I feel like it's a wonderful recipe for colder months.
It will keep you warm, cozy and satisfied.
Simply speaking it's an ultimate comfort food in a bowl.
For this creamy and briny soup I recommend using salty and not sweet dill pickles. If you have a Polish grocery store in the area, get their Polish pickles, and if not - this is what I use.
One of my readers also recommended Bubbies kosher dill pickles found in a refrigerated section of most grocery stores.
A word of advice: for this recipe I don't recommend Trader Joe's dill pickles. They are too vinegary and might ruin the taste of the soup.
Pickle soup is easy to make keto or low carb. Replace the potatoes with chopped cauliflower or celery root. Flour - replace with coconut flour or simply omit it. As for the carrots - you can either omit them or replace with bell pepper.
Serving Suggestions
Polish Cucumber Soup add-ons
If you'd like a more heartier version of this Polish soup, here's what you can add:
- ham
- hot dog links
- Kielbasa
- small meatballs, like my Ikea-style meatballs
- seared ground beef
- fried bacon crumbles
Also, if you want to add some heat, feel free to add a small pinch of Cayenne pepper. ⅛ to ¼ teaspoons should be enough.
Storage Suggestion
This Pickle soup is best when consumed on the same day. However, if you have leftovers, it will last for 1 more day in the refrigerator.
You can also freeze the soup. To ensure maximum freshness, I recommend storing the soup in the airtight freezer-friendly bags.
Properly stored, the soup will last in a freezer for up to 6 months.
To thaw, simply transfer the soup into a pot and simmer for 5 to 10 minutes.
Similar Recipes
Recipe
Dill Pickle Soup
Video
Ingredients
- 2 tablespoon unsalted butter
- 1 medium onion finely minced
- 1 large carrot grated on large holes of box grater
- 1 c dill pickles cut in half lengthwise and then thinly sliced
- 5 c vegetable broth or chicken broth if you want
- 3 medium potato peeled and cubed
- 4 ½ tablespoon sour cream
- 1 ½ tablespoon flour
- 4-5 tablespoon pickle juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoon fresh dill chopped
Instructions
- In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
- Heat butter in large non-stick pan (avoid Teflon pans) over medium heat.
- Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.
- Meanwhile, add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
- Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.
- Remove from the heat, and serve immediately garnished with fresh dill.
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Katy says
Oh my goodness this soup is amazing. I added a couple stalks of diced celery and a teaspoon granulated garlic. Otherwise I went by the recipe exactly. This is my new favorite soup
Iryna Bychkiv says
Katy, thank you so much for your comment and 5-star rating! I'm so happy you enjoyed this soup recipe!
Mike says
THIS WAS A TOTAL HIT. I did make my broth as per the directions on the box, with chicken bouillon cubes. Because of that, I did not add any extra salt, but did 1 extra tbs of pickle brine. I used Yukon Gold Potatoes chopped into 1/2 inch cubes so they soften very well and a whole sweet onion. This recipe is spot on and full of flavour. First time I tried to make a dill pickle soup and it is better than any I have ordered in a restaurant. THANK YOU!
Iryna Bychkiv says
Mike, thank you so much for your kind words and 5 star rating! I'm very happy you enjoyed this soup recipe!
Sandra G says
Way too much onion. Use half the amount. Also the potato’s need a lot longer to soften, simmer for longer.
A says
awful website design, delivering a pop-up when I try to print the recipe
Kat says
Amazing soup! My 5 year olds most requested soup! A total hit we all love it!
Iryna Bychkiv says
Kat, thank you so much for your comment and for 5-star rating! I'm so happy you and your little one enjoyed this soup recipe!
Elizabeth says
Your link to the pickles you use is not working. Can you share what brand they are?
Iryna Bychkiv says
Elizabeth, unfortunately, I can no longer find the product I used to recommend in the post. You can try Bubbies Kosher Dill Pickles, or the ones by Simple Truth by Kroger brand.
Elizabeth says
I made this tonight, I enjoyed it! I'll share some with my daughter and a friend. Next time I'll cut my potatoes and pickles smaller than I did. Otherwise, no changes. Definitely will make a gain.
Iryna Bychkiv says
Elizabeth, thank you so much for your comment! I'm happy you enjoyed this soup recipe!
Anita says
Very nice pickle soup base.
As with any soup you can add/subtract to fit it into your family’s taste palette. Glad I found the recipe in English, lol.
Iryna Bychkiv says
Anita, thank you for your comment and 5-star rating! I'm so happy you enjoyed this soup recipe!
Cynthia says
Delicious soup! I made it today and can’t wait for my husband to try it. Thank you!
Iryna Bychkiv says
Cynthia, thank you for your comment and 5-star rating! I'm happy you enjoyed this soup recipe!
FRED R BROCKMAN says
Do you have a recipe for using a slow cooker?
Iryna Bychkiv says
Sorry, at this moment I don't. I will consider working on a slow cooker version.
Chelsea says
This soup is incredibly bland... I had to add a lot of salt, an extra bullion cube, extra dill, and some cheese to give it any kind of flavour. Even the dill flavour with this recipe is barely even there, and before j added any extras it tasted like slightly pickled water.... super dissapointed considering the rave reviews you have.
Karin says
Thanks for a great recipe! What are the best kind of potatoes to use?
Iryna Bychkiv says
Hi Karin! You can use any kind of potatoes, yellow or red are all good.