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Orgo-Life the new way to the future Advertising by AdpathwayWith 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 is a creamy soup will become a surprising 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.
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Dill Pickle Soup
Dill pickle soup is a comforting soup with cozy, creamy, and tangy flavor.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- ▢ 3 tablespoons salted butter
- ▢ 1 medium yellow onion diced
- ▢ 3 ribs celery diced
- ▢ 1 medium carrot finely diced
- ▢ 2 tablespoons all-purpose flour
- ▢ 4 cups chicken broth
- ▢ 3 medium Yukon gold potatoes about 1 pound
- ▢ 1¼ cups finely diced dill pickles see notes*
- ▢ ½ teaspoon dried dill
- ▢ 1 teaspoon cornstarch optional
- ▢ ⅔ cup sour cream plus additional for garnish
- ▢ 2 tablespoons fresh dill for garnish, optional
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.
Scrub and dice the potatoes.
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.
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.
Garnish with additional sour cream, and fresh dill if desired.
Pickles: In this soup, it’s best to use a Polish brine-style dill pickle (ogórki kiszone) or a pickle with low vinegar. While they can be pricey online, they’re much less expensive if you have a local European grocery market or Polish market.
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
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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