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, creamy and kids love it too. Perfect for lunch or dinner, especially in cold winter weather.
Dill Pickle Soup
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, 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
Just like with Borscht, Lithuania, Russia and Ukraine have their own version of this savory soup.
I guess Eastern European are really into pickles, because the amount of recipes using this popular condiment is insane. (Russian Beet Salad With Pickles, anyone?)
If you’re following Low Carb or Ketogenic diet, try the following substitutions to make this soup compliant:
potatoes ⇒ replace with cauliflower or celery root
flour ⇒ simply omit it
carrots ⇒ omit them or replace with bell pepper
Best Dill Pickle Soup Recipe
My favorite part about this recipe and I think you’ll appreciate it too is that this 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 his favorite Green Borscht), 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.
What does Dill Pickle Soup taste like?
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 bowl.
1. 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.
2. Sauté the veggies
Melt butter in large non-stick pan and over medium heat. Add onion and carrot an sauté for 7 minutes. Add dill pickles and cook for 3 more minutes.
3. Cook potatoes and vegetables together
Add broth to a large stockpot and bring to a boil. Add potatoes, reduce heat to medium low and cook 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 soup from the heat and serve immediately.
What kind of Dill Pickles should I use?
For this creamy and briny 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, like these (I don’t recommend using food containers with plastic lids because they contain toxic chemicals).
You’ll also like these famous soups featuring dill 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
- In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.* (Note 1)
- 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.
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.