Creamy Dill Pickle Soup
on Dec 29, 2022, Updated Oct 28, 2023
This post may contain affiliate links. Please read our disclosure policy.
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!
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:
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
|Product Image||Description||Product Name / Primary Rating / Price||Primary Button|
If you are dairy-free, I highly recommend using a dairy-free sour cream or making your own cashew cream as well.
I love any broths by Kettle and Fire, so click HERE and use my code THEMODERNNONNA for 20% off!
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
- 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.