Dill Pickle Soup is my all-time favorite soup recipe for busy weekdays. It requires merely 30 minutes of your time and provides you with a hearty and satisfying bite. It’s savory, creamy and kids love it too. Perfect for lunch or dinner.
Dill Pickle Soup
There’re 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, my reason of why I love dill pickles is that they make an excellent soup – Dill Pickle Soup that came to us from Poland.
Zuppa Ogórkowa is an amazingly yummy and comforting soup that features several key ingredients:
- sautéed onion and carrot
- dill pickles
- a bit of a pickle juice
- sour cream mixed with flour
If you’re following Low Carb or Ketogenic diet, you can try the following substitutions:
potatoes ⇒ replace with cauliflower or celery root
flour ⇒ simply omit it
Dill Pickle Soup Recipe
My favorite part about this recipe and I think you’ll appreciate it too is that Dill Pickle Potato Soup is made quickly and using simple ingredients. In fact, these ingredients are probably already sitting in your pantry.
Since my husband is not much of a soup person (unless it’s Green Borscht), I love making this Polish Pickle Soup for myself and kids for lunch. And since, it’s loaded with dill pickles and it’s creamy and thick, they always devour this soup with a great appetite.
What kind of Dill Pickles should I use?
For this creamy soup I recommend using salty and not sweet dill pickles. If you have Polish grocery store in the area, get their Polish pickles, and if not – this is what I use.
A few words 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.
What to serve with Dill Pickle Soup?
Polish Cucumber Soup add-ons
If you’d like a more heartier version of this soup, here’s what you can add:
How long is this soup good for?
This soup is best when consumed on the same day. However, if you have leftovers, it will last for 1 more day in the refrigerator. To ensure maximum freshness, I recommend storing the soup in the airtight containers (I like these ones).
You’ll also like these famous soups featuring dil pickles
Dill Pickle Soup
- 2 tbsp butter
- 1 medium onion finely minced
- 1 large carrot grated on large holes of box grater
- 1 c dill pickles sliced horizontally and then halved
- 5 c vegetable broth or chicken broth if you want
- 3 medium potato peeled and cubed
- 4 1/2 tbsp sour cream
- 1 1/2 tbsp flour
- 4-5 tbsp pickle juice
- 1 tsp salt
- 1/4 tsp pepper
- 4 tbsp dill chopped
- 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.
- At the same time, heat butter in large non-stick pan 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.
- While vegetables are cooking, in a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.* (Note 1)
- 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.
If you don’t have a good stock pot in your kitchen, now is the time. This affordable stock pot has 20 quart capacity, durable, with handles that stay cool during cooking. It’s perfect for homemade soups and stews and for when you want to double or triple the recipe to put in your freezer. This Cook N Home Stock Pot has the best reviews and is under $40.