Dill pickle soup also known as Zupa Ogórkowa, is an outstanding and traditional Polish soup. I know that this creamy dill pickle soup is common in other countries like Russia and Ukraine which goes by the name of “Rasolnik,” so please let me know if you have a version of this soup in your country and what it’s called. The garlicky dill pickles in combination with the creamy potatoes make this soup one of the best soups I have ever had. This soup is creamy, comforting, and everything you want in a meal. Serve it with fresh crusty bread, and live your best life.

Creamy dill pickle soup by the modern nonna creamy dill pickle soup,soup

Creamy Dill Pickle Soup

This soup is creamy, comforting, and everything you want in a meal. Serve it with fresh crusty bread, and live your best life
5 from 6 votes
Prep Time 10 mins
Cook Time 25 mins
Servings 2 large


  • 2 tablespoons butter or oil
  • 1 large finely diced yellow onion
  • 1 large finely diced and peeled carrot
  • 1 large finely diced celery rib
  • 4 large (200g) finely chopped garlic dill pickles or any you like
  • ½ cup (120ml) pickle juice
  • 3 peeled (400g) finely cubed yellow potatoes
  • 5 cups vegetable stock low sodium or unsalted
  • 1 cup 250ml sour cream full fat
  • 1 heaping tablespoon all-purpose flour
  • ½ cup fresh finely chopped dill
  • salt and pepper to taste


  • 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 in.
  • Stir in fresh and finely chopped dill and enjoy.


If you are dairy-free, I highly recommend using a dairy-free sour cream or making your own cashew cream as well. 
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. 
Feel free to make this soup your own. You are more than welcome to use your favourite pickles of choice. 
Please use a good quality vegetable broth as it makes all the difference. I will link mine here, and you can use the code MODERNNONNA for 20% OFF:  Kettle & Fire Bone Broth (kettleandfire.com)
If you are in Canada, you can find Kettle and Fire online at Kettle & Fire Keto Broths & Soup Products at Natura Market
If you cannot find the broth I use, feel free to make your own or use any you have on hand 🙂
I do not recommend freezing this soup so please enjoy it fresh. It will last 3-5 days in the fridge.

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9 Responses

    1. 5 stars
      I know your question wasn’t directed at me (obviously) but I just made this with Claussen Kosher Dill pickles and it was amazing!

      1. 5 stars
        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.

  1. 5 stars
    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!

  2. 5 stars
    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!

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