This Dill Pickle Soup Recipe turns humble jarred pickles into a creamy, tangy bowl of comfort that tastes like nothing else in your soup rotation.
It comes from Poland, where it’s known as zupa ogorkowa, and once you try it, you’ll understand why it has such devoted fans.
The broth is rich and velvety, thickened with potatoes and a touch of flour, then finished with sour cream and fresh dill.
Grated pickles melt into the pot as it simmers, so the tang builds slowly instead of hitting you all at once.
I first made this after a friend from Warsaw described her grandmother’s version, and I was skeptical until the first spoonful changed my mind.
It reminds me of the same cozy, brothy comfort I get from my borscht recipe, just with a completely different flavor going on.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Dill Pickle Soup Recipe
This soup takes something you already have in the fridge and turns it into a meal people ask for by name.
It’s creamy without being heavy, and the tang keeps every spoonful interesting.
It also comes together in one pot with basic pantry staples, so there’s no special shopping trip involved.
For another cozy, budget-friendly bowl that starts with simple ingredients, check out this potato soup recipe next.
- Ready in under an hour, start to finish
- Uses ingredients you likely already have on hand
- Naturally tangy flavor that gets better as it simmers
- Easy to make vegetarian with a simple broth swap
- Freezes well for future quick lunches
- A fun, unexpected dish to serve guests who love trying new things
Ingredients
Every ingredient here has a job to do, from building the savory base to giving the soup its signature tang.
Grate or finely dice your pickles so they melt into the broth instead of sitting in big chunks.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1.5 pounds Yukon gold potatoes, peeled and diced into half inch cubes
- 6 cups low sodium chicken broth (or vegetable broth for a vegetarian version)
- 1.5 cups whole kosher dill pickles, grated or finely diced
- 1/2 cup dill pickle brine, from the jar
- 2 tablespoons all purpose flour
- 2 bay leaves
- 1/2 cup sour cream
- 3 tablespoons fresh dill, chopped, plus more for garnish
- Salt and black pepper, to taste
Kitchen Equipment Needed
Nothing fancy is required to make this soup, though a couple of tools make the process much smoother.
A box grater speeds up prepping the pickles, and a heavy pot helps everything cook evenly.
- Large Dutch oven or heavy bottomed stockpot
- Box grater, for the pickles and optional garnish
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Small mixing bowl, for the flour slurry
Read Also: Vichyssoise Recipe
Recommended Products for This Recipe
These are a few products I personally reach for when I make this soup, based on what’s actually made a difference in my own kitchen.
None of these are required, but each one solves a small pain point in the recipe.
1. Le Creuset Enameled Cast Iron Dutch Oven
A heavy enameled pot distributes heat evenly, so the potatoes cook through without scorching on the bottom while you’re stirring in the pickles and cream.
It also holds heat well, which keeps the soup at a gentle simmer instead of a rolling boil that can break the sour cream.
2. Bubbies Naturally Fermented Kosher Dill Pickles
Traditional Polish pickle soup relies on naturally fermented, salt brined pickles rather than the vinegar forward kind, and Bubbies is the closest widely available match.
The flavor is tangier and more complex, which makes a noticeable difference in the finished broth.
3. OXO Good Grips Box Grater
Grating the pickles instead of dicing them lets them break down into the broth almost seamlessly, giving the soup a smoother texture without any pureeing.
A sturdy grater with a comfortable handle makes quick work of both the pickles and any garnish potatoes.
4. Immersion Blender
If you like your pickle soup a little thicker and creamier, blending a cup or two of the potatoes right in the pot gives you that texture without dirtying a blender.
It also comes in handy for silky purees the rest of the week.
Step-by-Step Instructions: How to Make Dill Pickle Soup
I’ve broken this recipe into a few clear stages so nothing gets rushed and every ingredient ends up exactly where it should.
Take your time with the vegetables in step one, since a good base makes the rest of the soup come together easily.
If you enjoy building flavor this way, you’ll also like the technique in my chicken and rice soup recipe.
1. Soften the Vegetables
- Set a large Dutch oven or heavy stockpot over medium heat and add the butter and olive oil.
- Once the butter has melted, add the diced onion, carrots, and celery.
- Cook, stirring occasionally, for 6 to 8 minutes, until the onion turns translucent and the vegetables begin to smell fragrant.
- Add the minced garlic and cook for another 30 to 60 seconds, stirring constantly so it doesn’t burn.
2. Add the Potatoes and Broth
- Add the diced Yukon gold potatoes to the pot and stir to coat them in the butter and vegetables.
- Pour in the chicken broth and add the bay leaves.
- Raise the heat and bring the mixture to a boil, then reduce to a gentle simmer.
- Cover partially and cook for 15 to 18 minutes, or until the potatoes are fork tender.
3. Stir in the Pickles and Brine
- Once the potatoes are tender, stir in the grated or diced dill pickles.
- Add the dill pickle brine and stir well to combine.
- Let the soup simmer uncovered for 5 minutes so the pickle flavor infuses the broth.
- Taste the broth and add salt and black pepper as needed, keeping in mind the pickles and brine already bring some saltiness.
4. Thicken the Soup
- In a small mixing bowl, whisk the all purpose flour with about half a cup of the warm broth from the pot until it forms a smooth, lump free slurry.
- Slowly pour the slurry back into the soup while stirring constantly.
- Simmer for 3 to 4 minutes, stirring often, until the broth thickens slightly and coats the back of a spoon.
5. Finish with Sour Cream and Dill
- Remove the pot from the heat so the soup is no longer at a rolling simmer.
- In the small mixing bowl, stir a spoonful of the hot broth into the sour cream to temper it, then repeat once or twice more.
- Slowly stir the tempered sour cream into the pot until fully combined.
- Fold in the chopped fresh dill and remove the bay leaves before serving.
6. Serve
- Ladle the soup into bowls while it’s hot.
- Garnish with extra fresh dill and a small dollop of sour cream if you like.
- Serve right away alongside crusty bread for dipping.
Tips for The Best Dill Pickle Soup
A few small details make a real difference between an average pot of pickle soup and a genuinely great one.
Most of it comes down to the pickles you choose and how you handle the sour cream at the end.
- Choose naturally fermented, salt brined pickles if you can find them, since they have a rounder flavor than vinegar based ones
- Grate the pickles instead of chopping them for a smoother texture in the finished soup
- Always temper the sour cream with warm broth before adding it, so it doesn’t curdle
- Keep the heat low once the sour cream goes in, and avoid letting the soup boil again
- Start with less pickle brine and add more to taste, since brands vary in saltiness and acidity
- Let the soup rest for a few minutes off the heat before serving so the flavors settle
For another soup that leans on a smart finishing touch to bring everything together, my mushroom soup follows a similar approach.
Serving Suggestions
This soup is filling enough to stand on its own, but a few sides round out the meal nicely.
I usually keep things simple so the tangy broth stays the star of the table.
- Warm crusty bread or a soft dinner roll for dipping
- A simple green salad with a light vinaigrette
- Buttered rye bread, for a nod to the soup’s Polish roots
- A side of cauliflower soup if you’re feeding a bigger crowd and want two soups on the table
- A soft boiled egg on top for extra protein
- Sparkling water with a squeeze of lemon to balance the tang
Variations of Dill Pickle Soup
Once you’ve made this recipe a time or two, it’s easy to adjust it to fit what you have on hand or what your family prefers.
Here are a few directions to take it.
- Add shredded rotisserie chicken for a heartier, more filling version
- Swap in vegetable broth and skip the meat entirely for a vegetarian bowl
- Stir in a handful of cooked bacon or ham for a smoky, savory twist
- Blend part of the soup with an immersion blender for a fully creamy texture
- Use half and half instead of sour cream for a lighter, thinner broth
- Add a pinch of smoked paprika for warmth and color
If you’re in the mood to experiment with more Eastern European inspired flavors, my cabbage soup recipe is another good one to try.
Storage and Reheating
This soup keeps well in the fridge and reheats gently without much fuss, as long as you’re careful with the heat.
It’s not the best candidate for freezing because of the sour cream and potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat gently on the stovetop over low heat, stirring often, until warmed through
- Avoid boiling the soup when reheating, since high heat can cause the sour cream to separate
- If the soup thickens too much in the fridge, thin it out with a splash of broth while reheating
- Freezing is not recommended, as the potatoes and cream can turn grainy once thawed
You might also enjoy: creamy sausage and potato soup, another comforting bowl that keeps well for a few days.
Nutritional Facts
These values are approximate and based on one serving, using six total servings from the recipe.
- Calories: approximately 210 per serving
- Protein: 6 grams
- Carbohydrates: 24 grams
- Fat: 9 grams
- Fiber: 3 grams
- Sodium: 780 milligrams
Health Benefits of Key Ingredients
Beyond just tasting good, several ingredients in this soup bring some real nutritional value to the table.
It’s a good example of comfort food that isn’t entirely indulgent.
- Fermented dill pickles contain probiotics that can support gut health, especially when made through natural fermentation
- Potatoes provide potassium and fiber, along with lasting energy
- Carrots add beta carotene, which the body converts into vitamin A
- Garlic has natural compounds linked to immune support
- Fresh dill contains antioxidants and adds flavor without extra sodium
- Sour cream contributes calcium, though it should be enjoyed in moderation
For another dish where a few humble ingredients do a lot of nutritional heavy lifting, take a look at this white bean and kale soup.
FAQs About Dill Pickle Soup
1. Can I use regular vinegar pickles instead of naturally fermented ones?
Yes, regular vinegar based dill pickles will work fine in this recipe.
The flavor will be a bit sharper and more acidic than the traditional salt brined version, but it’s still delicious.
2. Why did my sour cream curdle in the soup?
This usually happens when sour cream is added directly to a hot, simmering pot.
Always temper it first by stirring in a small amount of warm broth before adding it to the soup, and keep the heat low afterward.
3. Is dill pickle soup very sour?
It has a noticeable tang, but it’s balanced by the creamy broth and starchy potatoes, so it isn’t overwhelming.
You can control the sourness by adjusting how much pickle brine you add.
4. Can I make this soup ahead of time?
You can prepare it a day in advance and reheat it gently on the stove.
Just add the fresh dill garnish right before serving so it stays bright and fresh looking.
5. What can I use instead of chicken broth?
Vegetable broth works well and keeps the recipe vegetarian.
You can also use a low sodium beef broth if you’d like a slightly richer, deeper flavor.
Dill Pickle Soup (Zupa Ogorkowa)
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion diced (about 1 cup)
- 2 medium carrots diced (about 1 cup)
- 2 celery stalks diced (about 1 cup)
- 3 garlic cloves minced
- 1.5 pounds Yukon gold potatoes 680g, peeled and diced into 1/2-inch cubes
- 6 cups low-sodium chicken broth 1.4L (or vegetable broth for vegetarian version)
- 1.5 cups whole kosher dill pickles 180g, grated or finely diced
- 0.5 cup dill pickle brine from the jar
- 2 tablespoons all-purpose flour
- 2 bay leaves
- 0.5 cup sour cream
- 3 tablespoons fresh dill chopped, plus more for garnish
- salt and black pepper to taste
- Crusty bread for dipping
- Extra sour cream dollop for garnish
Equipment
- Large Dutch oven or heavy-bottomed stockpot
- Box grater
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Small mixing bowl For the flour slurry
- Immersion blender Optional
Method
- Melt butter and oil in a Dutch oven over medium heat. Add onion, carrots, and celery; cook 6-8 minutes until onion is translucent and fragrant.
- Add garlic and cook 30-60 seconds, stirring constantly until fragrant.
- Add diced potatoes and stir to coat. Pour in broth, add bay leaves, bring to a boil, then reduce to a gentle simmer. Cover partially and cook 15-18 minutes until potatoes are fork-tender.
- Stir in grated pickles and pickle brine. Simmer uncovered for 5 minutes to infuse the broth. Season with salt and pepper to taste.
- In a small bowl, whisk flour with 1/2 cup warm broth until smooth. Slowly pour slurry back into soup while stirring constantly. Simmer 3-4 minutes until thickened.
- Remove pot from heat. Temper sour cream by stirring in a spoonful of hot broth, then repeat twice more. Slowly stir tempered sour cream into the soup.
- Fold in fresh dill and remove bay leaves. Ladle hot soup into bowls. Garnish with extra dill and a dollop of sour cream if desired. Serve with crusty bread.
Nutrition
Notes
- Choose naturally fermented, salt-brined pickles (like Bubbies) for a rounder, more authentic flavor than vinegar-based ones.
- Always grate the pickles instead of chopping them for a smoother texture that melts seamlessly into the broth.
- To prevent curdling, always temper sour cream with warm broth before adding to the soup. Never let soup boil after adding sour cream.
- Start with less pickle brine and add more to taste, as brands vary in saltiness and acidity.
- Let the soup rest for a few minutes off the heat before serving to allow flavors to settle.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on stovetop over low heat, stirring often.
- Freezing is not recommended as potatoes and cream can become grainy when thawed.
- For a heartier version, add shredded rotisserie chicken, cooked bacon, or ham.
- Make it vegetarian by swapping chicken broth for vegetable broth.
- If soup thickens too much in the fridge, thin with a splash of broth while reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Dill pickle soup might sound unusual if you’ve never tried it, but it has a way of winning people over after just one bowl.
The tang, the creaminess, and the cozy potatoes all work together in a way that’s hard to explain until you taste it yourself.
I hope this Dill Pickle Soup Recipe becomes one of your regular go to meals, especially on chilly evenings when you want something a little different from the usual soup rotation.
If you give it a try, I’d love to hear how it turned out, so drop a comment below or share a photo if you make it.
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- Stuffed Cabbage Soup Recipe
- Roasted Cauliflower Soup Recipe
- Chicken Noodle Soup Recipe
- Baked Potato Soup Recipe
- Beef Barley Soup Recipe
