Creamy Dill Pickle Soup
on Dec 29, 2022, Updated Oct 28, 2023
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Polish Creamy Dill Pickle Soup, known as “Zupa Ogórkowa” in Poland, is a beloved and unique dish that has gained international popularity. This aromatic and comforting soup is a testament to the rich culinary traditions of Poland. At the heart of this dish are the star ingredients: dill pickles, giving it a distinctive and zesty flavor profile.
Why You’ll Love Creamy Dill Pickle Soup
The garlicky dill 🥒 pickles in combination with the potatoes make this recipe one of the tastiest I have ever had. It’s creamy, comforting, and everything you want in a meal. Serve it with fresh crusty 🥖bread, and live your best life.
This dill pickle soup has hints of sour and savory, as kiszone ogórki, also known as pickled cucumbers, are combined with a flavorful broth, typically made from 🐓 chicken or 🐷 pork. In addition to the pickles, you’ll find ingredients like potatoes, onions, and carrots, which contribute to the soup’s depth and character.
How to Prepare Creamy Dill Pickle Soup
- Start by heating 🧈 the butter in a large pot over medium-high heat. Then sauté the onions, 🥕 carrots, and celery until they’re soft and translucent.
- Next, add the pickles, pickle juice, 🥔 potatoes, and broth to the pot. Semi-cover the pot and allow the mixture to simmer gently until the potatoes become tender, typically around 20-25 minutes.
- Meanwhile, in a separate bowl, combine sour cream and flour. The flour is an optional thickening agent; if you need to leave it out, don’t worry because it doesn’t affect the flavor of the soup!
- Then, gradually incorporate a ladle of the hot broth into the sour cream and flour mixture and whisk until it’s well blended.
- Finally, remove the pot from heat and carefully blend in the sour cream mixture, ensuring it’s evenly dispersed within the soup.
- Before serving, stir in freshly chopped 🌿 dill and enjoy!
Nonna’s Tip
If you are gluten-free, you can leave out the flour completely or use a 1-1 gluten-free flour instead.
Variations and Substitutions
Make my Creamy Dill Pickle Soup your own with one of these variations or try your own. Don’t forget to let me know in the comments how it went!
- You can certainly try adding some more vegetables like 🫑 bell peppers, leeks, or broccoli.
- For a lighter version, try using Greek Yogurt in place of the sour cream.
- I use vegetable broth for this recipe, but you could easily substitute it with 💦 water, beef or chicken broth.
- Feel free to experiment with other herbs like parsley, thyme, or chives.
Best Served With
Try this Creamy Dill Pickle Soup with my crusty no-knead bread recipes:
Similar Recipes
If you’re interested in other comforting soups, don’t forget to explore other similar recipes on my blog:
- Pastina Soup
- Greek Lemon Soup
- The Best Lentil Soup
- Hidden Veggie Orzo Soup
- Healthy Cream of Broccoli Soup
- Healthiest Cream of Hidden Veggie Soup
- Hidden Veggie Meatball Soup
- Chicken Noodle Soup
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Common Questions
If you are dairy-free, I highly recommend using a dairy-free sour cream or making your own cashew cream as well.
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You can certainly make your own broth at home. Add veggies to a pot of water with salt to taste and simmer for at least 45 minutes. You can also add in protein like chicken, beef, and bones, to get different types of broth.
If you are gluten-free, you can leave out the flour completely or use a 1-1 gluten-free flour instead. Tapioca flour may work as well as a thickener.
Creamy Dill Pickle Soup
Equipment
Ingredients
- 2 tablespoons butter , or oil
- 1 yellow onion, finely diced
- 1 carrot, finely diced
- 1 celery rib, finely diced
- 4 dill pickles , (200g) finely diced
- ½ cup pickle juice, (120ml)
- 3 yellow potatoes, peeled (400g) finely cubed
- 5 cups vegetable broth, low sodium or unsalted
- 1 cup sour cream , (250ml)
- 1.5 tablespoons all-purpose flour
- ½ cup dill, fresh and finely chopped
- salt, to taste
- pepper, to taste
Instructions
- In a big pot on the stove, on medium-high heat, add butter, onions, carrots, celery, and sauté for a few minutes.
- Once the veggies are translucent, add in the pickles, pickle juice, potatoes, and broth. You can taste and adjust for salt at the end.
- Give it a stir, and let it come to a boil. Once boiling, reduce the heat to low, semi-cover it and simmer for 20-25 minutes or until the potatoes are soft.
- In the meantime, to a separate bowl, mix the sour cream and flour together. Flour is optional but I like to add it in as it makes the broth thicker. The soup tastes amazing without the flour as well so keep that in mind if you are gluten-free.
- When the soup is done, take a ladle of the broth and add it to the sour cream and flour mixture. Whisk well until fully combined. Add the sour cream mixture into the soup and stir. Make sure the soup is on low or off the heat when you add in the sour cream.
- Stir in fresh and finely chopped dill and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In the ingredients oil is listed but in the recipe it doesn’t say where or when to use it. The recipe says to use butter to sauté the veggies but isn’t included in the ingredients.
Hi steven, it’s butter or oil 🙂 There’s also a video in the recipe card too so feel free to add butter OR oil in the beginning of the recipe
I was intrigued after I saw reference to pickle soup in a novel. I don’t even particularly like Pickles. My future daughter-in-law and I made it. She did all the hard work! We love it. Very savory and comforting. Personally I have to pick out the pickle pieces (too much). But the pickle juice essence is delightful. We topped with garlic croutons. Yum!!
I love this so much, Marina, thank you for sharing! ❤️
What would be a good sour cream substitute? We have some dairy allergies in my family.
How about cashew cream?
So tasty! I was looking for a good pickle soup recipe and this one was super easy to throw together. My whole family really liked it.
I love hearing when whole families enjoy my recipes! Thank you, Emilia.
This has now become my favorite things every. I didn’t have a traditional mirepoix mix but I used one with onions bell peppers and parsley and I didn’t have flour so used cornstarch for the slurry. I made a double batch without realizing how much that was so needless to say I’ll be eating this for the next 5 days but it’s so stinking GOOD I can’t even be mad! This will quickly become a staple in my kitchen and I may experiment with freezing a small amount to have on hand for low energy days. Thank you so so much for sharing this delightful recipe!
This makes me so happy to hear, Jax!
Loved trying this unique recipe! It was a hit with the hubby as well. I increased the amount of veggies a bit and really enjoyed the recipe!
So amazing and yes you can definitely make it to taste
This soup is delicious! The flavor combo was unexpected, but in a good way. I made it in my instant pot and added Canadian bacon. A definite make again!
Hi Amanda! so glad 🙂
Out of curiosity … what’s your favourite pickle? I cannot wait to try this!!!!!!! You had me at pickle
I know your question wasn’t directed at me (obviously) but I just made this with Claussen Kosher Dill pickles and it was amazing!
This soup is SO GOOD. I’ve never had or made anything like this, but had to make it as soon as I saw it. Pickles in soup!! I used regular dill pickles and the recipe was easy to follow. Can’t wait to make it again. We had it for multiple meals a day until it ran out.
So glad you enjoyed it Isabelle
Hi Danielle I personally love dill pickles (Bicks) but there are so many great ones out there