With Polish heritage, I can tell you that dill pickle soup, or zupa ogórkowa, is a must-try— pure comfort in a bowl.
This dill pickle soup recipe is easy to make-a creamy base is filled with dill pickles, potatoes, and other vegetables for a cozy, comforting meal in just one pot.
This will become a surprising new family favorite.
- Flavor: Warm and comforting, this soup is creamy and mildly tangy.
- Difficulty: It’s as easy as it is delicious!
- Ingredient note: This recipe is best made with Polish-style pickles (ogorki kiszone) with a low-vinegar pickle brine.
- Recommended tools: This recipe requires a bit of chopping. I use this chopper, which saves tons of time (I use it almost every day).
- Budget tip: This recipe is budget-friendly. If you have a local Europen market/deli, they often have Polish pickles at a good price.
Ingredient Tips For Dill Pickle Soup
- Pickles: While any pickles will work in this recipe, the best ones are Polish-style pickles (ogorki kiszone) which have low-vinegar pickle brine. Look in the specialty section of the supermarket or a local European market, or check the labels on dill pickles and look for a low-vinegar variety.
- Broth: Chicken broth adds flavor and salt.
- Veggies: Onions, celery, and carrots are budget-friendly staples that are usually on hand.
- Potatoes: I prefer a waxy thin skinned potato (Yukon gold/red) in this recipe. If using russets, be sure to peel them first.
- Dill: I use dried dill for the soup and recommend fresh dill for garnish if possible. It adds the best pop of flavor.
How to Make Dill Pickle Soup
- Sauté onion, celery, and carrot with flour.
- Prep potatoes (full recipe below).
- Add broth, potatoes, pickles, and dill, and cook.
- Mash soup to desired consistency and stir in sour cream. Garnish.
Storing Leftovers
Store leftover dill pickle soup in a covered container in the refrigerator for up to 4 days and reheat it in the microwave or stovetop.
Freeze portions in zippered bags for up to six months. Thaw soup in a pot on medium-low heat.
Did you enjoy this Dill Pickle Soup recipe? Leave a comment and rating below.
Dill Pickle Soup
Dill pickle soup is a comforting soup with cozy, creamy, and tangy flavor.
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In a large soup pot, combine butter, onion, celery, and carrot. Cook until the onion begins to soften. Sprinkle with flour and cook 1 minute more.
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Scrub and dice the potatoes.
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Add the broth, potatoes, pickles, and dried dill to the soup. Bring to a boil and simmer, covered, over low heat for 30 minutes or until vegetables are tender.
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Uncover and using a potato masher, mash to thicken to desired consistency. Stir in sour cream and simmer uncovered for 3 to 5 minutes more.
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Garnish with additional sour cream, and fresh dill if desired.
Many traditional recipes peel the pickles, I don’t usually peel them. While carrot and celery are not generally found in the old school recipes, I like that they stretch the soup a bit further, and the sweetness from the carrot balances the flavor a bit.
Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 6 months.
Calories: 306 | Carbohydrates: 34g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 1356mg | Potassium: 856mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3296IU | Vitamin C: 30mg | Calcium: 117mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Lunch, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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