It’s soup season! When it’s cold and snowy out, I couldn’t think of more comforting and heartwarming meal than Dill Pickle Soup! Dill Pickle soup is unlike any soup you’ve ever had. It’s fresh, savoury, sour and couldn’t be more delicious! If you love pickles, then this soup is for you! It’s everything you love about dill pickles but in soup form!
Dill Pickle Soup, also referred to as Zupa Ogórkowa, is a traditional Polish soup made using chicken broth, brined pickles and potatoes. I fell in love with this soup years ago while at a dear friend’s house. Her mom made the best Polish Dill Pickle Soup and to this day, I still think about it. Her soup inspired me to recreate the dish. My Polish Dill Pickle Soup recipe starts off with a flavourful and rich chicken broth. Whether you opt to use a homemade chicken broth or stick with a store-bought variety, you are well on your way to creating the perfect base for this soup. This soup errs on the heartier side, featuring an abundance of vegetables, including dill pickles, potatoes, onions, celery, carrots, garlic and dried and fresh herbs. Pickles are the star of the show and are well represented in this soup recipe! This soup is infused with maximum pickle flavour via copious amounts of pickles along with their salty and sour brine. Talk about getting the most out of that jar of pickles! When making this soup, it’s important to use pickles that have been brined in salt and water. Steer clear of pickles that are preserved in a vinegar-based solution as their acidic and tangy nature will change the flavour profile of the soup.
A Polish Dill Pickle Soup wouldn’t be complete without some fresh dill and a hint of heavy cream. The dill fronds add brightness, freshness and a slightly sweet flavour while also enhancing the pickle flavour. The heavy cream gives this soup a more luxurious feel by adding a little richness. All the ingredients combine to create an aromatic, savoury, sour, rich and satisfying spoonful! Garnish it with a dollop of sour cream and a few pieces of fresh dill and serve and enjoy!
This soup is hearty enough to serve as a main yet works equally well as a starter! This recipe couldn’t be easier to make, comes together quickly and uses a handful of simple and everyday ingredients. So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting soup recipes, try my Sorrel Soup, Cucumber Gazpacho, Homemade Tomato Soup and White Bean and Kale Soup recipes!
Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes
Serves: 6 - 8
Ingredients:
1 large white onion, peeled and finely chopped
2 1/2 Tbsp unsalted butter
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
2 large carrots, peeled and grated
2 celery stalks, thinly sliced
3 garlic cloves, peeled and finely chopped
10 cups chicken broth
2 bay leaves
5 medium yellow potatoes, peeled and cut into 1/2 inch cubes (approx. 4 cups or 815g)
6 pickles, grated (approx. 1 cup) (See Notes below)
1/3 cup pickle brine (See Notes below)
3 Tbsp dill fronds
2 Tbsp heavy cream
A dollop of sour cream, as garnish
Additional dill fronds, as garnish
Thinly sliced pickle, as garnish
Instructions:
Set a large dutch oven or stock pot over medium-high heat. Once hot, add the butter and onions and season with salt and pepper. Cook for 4 minutes or until the onions have softened and are translucent.
Add the carrots and celery and cook for 5 minutes or until softened. Then, toss in the garlic and cook for an additional minute or until fragrant.
To the pot, add the chicken broth and bay leaves and bring the mixture to a boil.
Once boiling, reduce the heat to medium. Add the potatoes and cook for 15 minutes. Then, add the pickles and pickle brine and cook for an additional 5 minutes or until the potatoes are fork tender.
Turn off the heat and add the dill fronds and heavy cream. Stir until combined.
Ladle the soup into individual serving bowls and garnish with a dollop of sour cream, dill fronds and pickle slices. Serve and enjoy!
Notes:
Dill Pickles: Dill pickles come in a variety of forms - brined and preserved in vinegar. A traditional Polish Dill Pickle Soup calls for brined pickles and brine. These pickles are preserved in salt water brine, which enhances their flavour and gives the pickles their signature salty and sour taste and crispy and crunchy consistency and texture. The salt water brine adds salinity and savouriness to this soup. Although, pickles preserved in a vinegar solution tend to be more readily available at your local grocer, they are more acidic and tangy in nature relative to their brined counterpart. To keep this soup traditional, opt for brined pickles.
