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.
Holly’s Recipe Highlights For Dill Pickle Soup
If you know anything about me, it’s that I’m obsessed with dill pickles (including the original dill pickle pasta salad!)—this dill pickle soup recipe is no exception.
- 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
Equipment
Ingredients
- 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
- 1 ¼ 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
Instructions
- 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.
Notes
Nutrition Information
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.
Comfort and delicious in a bowl! I love borscht this reminds me a of a pickle borscht. Everyone ate it in my family
And went for 2nd and 3rds and we didn’t have any leftovers.
I’m so glad your family loved it Amanda!
Hi! Want to make this but I’m in a small town and can’t get the low vinegar Polish dill. Can I use a regular dill pickle or the Buck’s Polish pickle?
Thanks!
Yes, you can use regular pickles-it will change the flavor a bit and have a bit more tang but it will still be delicious! Let us know how it goes!
I just made the soup with regular dill pickles and it is delicious!!
This will be on repeat!
Thank you from this dill pickle loving lady!
Jill
So glad you loved it Jill!
As you say, easy to make, and it is delicious, I gave a sample to a neighbor who had never heard of it, and she really enjoyed it. Thanks so much.
I’m so glad you both enjoyed it!!
The minute I viewed this in my email I just had to get to making it. It’s 10:30 AM est and it’s already on my stove cooking…will let it go slow and low all morning and part of the afternoon while stirring every half hour or so…
I only deviated with two ingredients (added a bay leaf and a splash of pickle juice to scrape up all of those tasty brown bits from browning the veggies and flour).
As for peeling the pickles you’re correct…NO WAY! Anyone who has ever enjoyed Rouladen knows that pickle skins tender right up.
I know this soup will be delicious.
Thanks for trying our recipe, Raven! I hope you love it as much as we do.