Dill Pickle Soup (Polish Zuppa Ogórkowa) is a comforting, tangy soup that’s a beloved classic in Polish cuisine. It features a creamy broth made with potatoes, carrots, celery, and of course, tangy dill pickles. The pickles and their brine are the star ingredients, adding a uniquely tart and savory flavor that balances beautifully with the creamy, hearty base. Often finished with fresh dill and a dollop of sour cream, this soup is warming, flavorful, and deeply satisfying.
The first time I made Dill Pickle Soup, I was curious about its unusual combination of ingredients, but one spoonful was enough to turn me into a fan! The tanginess of the pickles pairs surprisingly well with the creamy broth, and the tender vegetables make it hearty enough for a full meal. What I love most about this dish is how it’s both comforting and refreshing, with its creamy texture balanced by the bright, briny pickles. It’s perfect for cold days or when you’re craving something a little different yet deeply nourishing!
Perfect for:
- Cozy family dinners
- Winter warm-ups
- Fans of tangy, bold flavors
- Exploring Polish cuisine
- Quick and satisfying meals
Why You’ll Love This Recipe
Here are 10 reasons why this Dill Pickle Soup will become your go-to comfort food:
- Unique Flavor Profile: The tang of dill pickles contrasts beautifully with the creaminess of the soup.
- Rich and Comforting: Perfect for chilly days or when you crave something hearty and warm.
- Easy to Make: Simple ingredients and minimal prep make this a quick, satisfying meal.
- Budget-Friendly: Uses affordable, pantry-staple ingredients.
- Authentically Polish: Experience the taste of traditional Eastern European cuisine.
- Customizable Texture: Adjust the chunkiness by blending or mashing to your preference.
- Vegetarian-Friendly Option: Easily adaptable for meat-free diets by omitting meat stock.
- Kid-Approved: A fun and flavorful way to introduce unique flavors to picky eaters.
- Pairs Well with Bread: Serve alongside rye bread or crusty rolls for a filling meal.
- Reheats Beautifully: Tastes even better the next day, making it ideal for meal prep.
Preparation and Cooking Time
- Total Time: 45 minutes
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Servings: 6 servings
- Calories per serving: Approximately 200-250 calories
- Key Nutrients: Protein: 4g, Carbs: 30g, Fat: 8g
Ingredients
Soup Base:
- 4 cups chicken or vegetable stock
- 4 medium potatoes, peeled and diced
- 2 medium carrots, peeled and grated
- 1 small onion, finely chopped
- 1 cup dill pickles, shredded
- 1 cup pickle juice
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 teaspoons dried dill (or 1 tablespoon fresh dill, chopped)
- Salt and black pepper to taste
Optional Add-Ins:
- 1 cup cooked, shredded chicken
- ½ cup heavy cream for extra richness
Ingredient Highlights
- Dill Pickles: The star ingredient, adding bold tangy flavor.
- Sour Cream: Provides creaminess and balances the acidity.
- Potatoes and Carrots: Add heartiness and sweetness to the soup.
- Pickle Juice: Enhances the soup’s signature tang.
Step-by-Step Instructions
Prepare the Vegetables:
- Cook Potatoes: In a large pot, bring stock to a boil. Add diced potatoes and cook for 10 minutes or until tender.
- Sauté Aromatics: In a skillet, melt butter and sauté onions and carrots until softened. Add to the soup pot.
Add Pickles and Seasoning:
- Incorporate Pickles: Stir shredded pickles and pickle juice into the soup. Let simmer for 5 minutes to meld flavors.
- Season: Add dill, salt, and black pepper to taste.
Thicken the Soup:
- Make a Roux: In a small bowl, whisk together flour and sour cream. Slowly stir in a ladle of hot soup broth to temper.
- Add to Soup: Gradually whisk the mixture into the soup pot to thicken. Simmer for another 5 minutes.
Optional Finishing Touches:
- Add Protein: Stir in cooked chicken if desired.
- Enhance Creaminess: Swirl in heavy cream for a richer consistency.
Serve:
- Garnish and Enjoy: Serve hot, garnished with fresh dill and paired with rye bread or a crusty roll.
How to Serve
Here are 10 serving suggestions for Dill Pickle Soup:
- As a Starter: Serve in small bowls to whet appetites.
- With Crusty Bread: Pair with warm, buttered rye or sourdough bread.
- Topped with Dill: Sprinkle fresh dill on top for a burst of flavor.
- With a Dollop of Sour Cream: Add extra creaminess just before serving.
- In a Bread Bowl: Serve in a hollowed-out loaf for a fun presentation.
- With Pickle Spears: Serve alongside extra pickle slices for added tang.
- With Smoked Beef Sausage: Complement the flavors by adding sliced beef sausage on the side.
- For Potluck Gatherings: Double the recipe for sharing at events.
- For Meal Prep: Pack in individual containers for easy reheating.
- Paired with Salad: Serve with a light green or cucumber salad.
Additional Tips
- Use Homemade Pickles: For the best flavor, try making your own pickles using fresh cucumbers. This adds a more authentic and personalized touch to the soup.
- Add Potatoes: Dice up some potatoes and add them to the soup for extra heartiness. They absorb the flavors and give the soup a lovely texture.
- Balance the Sourness: If the soup is too sour, add a small spoonful of sugar to balance out the acidity from the pickles.
- Incorporate Dill: Fresh dill is essential! Don’t skimp on this herb as it gives the soup its signature flavor. You can even garnish the soup with extra fresh dill right before serving.
- Stir in Sour Cream: Adding a dollop of sour cream to the soup not only enriches its creaminess but also adds a bit of tanginess that complements the pickles.
- Use Chicken or Beef Broth: If you’re looking for a richer flavor, opt for beef broth instead of chicken. It gives the soup a deeper, more savory taste.
- Include Carrots for Sweetness: Grated carrots can be added for a mild sweetness that contrasts beautifully with the tangy pickles.
- Serve with Rye Bread: A slice of rye bread, ideally toasted, pairs perfectly with this soup. The texture and flavor work well together.
- Let It Sit: The flavors will continue to meld and deepen as the soup rests. If you have time, refrigerate it overnight and reheat the next day for an even richer taste.
- Top with Beef Bacon Crumbles: If you like a bit of crunch, sprinkle crispy beef bacon crumbles over the top before serving for an added salty bite.
Recipe Variations
- Spicy Pickle Soup: Add red pepper flakes or diced jalapeños for heat.
- Cheesy Dill Soup: Stir in shredded cheddar cheese for extra richness.
- Loaded Dill Pickle Soup: Top with crispy bacon bits and shredded cheese.
- Low-Carb Version: Replace potatoes with cauliflower for a keto-friendly option.
- Herb Swap: Use parsley or chives instead of dill for a subtle variation.
- Pickle-Less Option: Use only the juice for those who prefer a milder pickle flavor.
- Extra Veggies: Add celery or parsnips for more variety.
- Thicker Soup: Mash some potatoes directly in the pot.
- Lighter Version: Omit sour cream and use low-fat broth for fewer calories.
- Pickle Brine Boost: Add extra brine from your favorite pickle jar for a stronger flavor.
Special Equipment
- Large Pot: For cooking the soup.
- Vegetable Grater: To shred carrots and pickles.
- Sieve or Strainer: For tempering the sour cream mixture.
- Ladle: For serving.
- Blender (Optional): For pureeing the soup if desired.
- Whisk: For blending the roux.
- Soup Bowls: For a cozy presentation.
FAQ Section
- Can I use store-bought pickles?
Yes, jarred dill pickles work perfectly for this recipe. - How long does this soup last in the fridge?
Store in an airtight container for up to 3 days. - Can I freeze dill pickle soup?
Yes, but omit the sour cream until reheating to avoid curdling. - What type of potatoes work best?
Use starchy potatoes like russets for a creamy texture. - Can I make it gluten-free?
Substitute flour with cornstarch or a gluten-free thickener. - What if I don’t have pickle juice?
Use a mix of vinegar and water with a pinch of salt for a similar effect. - Can I add meat to this soup?
Absolutely! Shredded chicken or diced beef ham are great options. - How do I make it less sour?
Reduce the pickle juice or add more stock to balance flavors. - Can I use sweet pickles instead?
It’s not traditional, but sweet pickles can create a unique variation. - What garnishes work best?
Fresh dill, a dollop of sour cream, or croutons complement the soup beautifully.
Conclusion
Dill Pickle Soup, or Polish Zuppa Ogórkowa, is a unique and tangy dish that brings the comforting essence of traditional Polish cuisine to your table. This hearty soup combines the briny, tangy flavor of dill pickles with a creamy potato-based broth, resulting in a delicious balance of savory and sour. Grated dill pickles and their juice are key ingredients, giving the soup its distinct flavor, while potatoes, carrots, and celery add texture and heartiness.
Often finished with a dollop of sour cream and fresh dill, this soup is a warm and satisfying meal on its own or as part of a larger Polish-inspired feast. It’s perfect for cold weather or whenever you’re craving something rich and flavorful with a tangy twist.
I can’t wait to see how your Dill Pickle Soup turns out! Be sure to share your photos on Instagram and tag me—I’d love to see your beautiful creations. Don’t forget to leave a comment and let me know how you made this dish your own!