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This recipe was originally published on January 16, 2018.
Dill pickle soup is a popular comfort food in Poland and for good reason. This soup is tangy, salty and creamy; it’s full of texture and tastes fantastic.
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What is dill pickle soup?
In America, dill pickle soup recipes have two versions: Polish and American.
For the Polish version, start by making your own broth from pork ribs, then add your vegetables. The dill pickles are grated and sauteed separately in butter for 5 minutes, then are covered in water and simmered for 15 minutes. The pickles are added after the vegetables are tender, no additional meat is added, and the soup is left chunky.
For the American version, start with sautéing the onions, then add the chicken stock and pickle juice. The dill pickles are chopped and are added to the broth with the chopped potatoes and grated carrot. Some American versions blend 2 cups of the soup. Many American versions add sour cream or heavy cream to the soup near the end to make it creamy. Adding cubed ham is optional, but it makes the soup very tasty and filling.
Where did dill pickle soup originate?
Dill pickle soup can be found in Poland and Russia. In Poland, dill pickle soup is known as Zupa Ogorkowa, and is one of the most favorite soups in that country. Since it’s so popular in Poland, each household makes it a bit different, putting their own spin on the basic recipe.
What does dill pickle soup taste like?
Dill pickle soup is a complex soup with many layers of flavor. It’s a savory, tangy soup that has a nice balance of acidity from the pickle juice and creaminess from the sour cream. The American version can be described as a creamy potato chowder.
If you love dill pickles in your potato salad, you’ll be able to see the similarities. Our version of dill pickle soup could easily be called potato salad soup, if you leave out the ham.
How long is dill pickle soup good for?
Dill pickle soup can last for up to 5 days, as long as it is kept in an airtight container in the fridge.
Can you freeze dill pickle soup?
Yes and no. This recipe makes 15 cups of soup, so if you plan on freezing some of it, set aside the part you want to freeze before adding the sour cream. Sour cream separates when it thaws and becomes watery.
Before freezing this soup, allow it to fully cool and then place it in an airtight container or freezer zip top bag. When ready to use, thaw the soup in the fridge overnight, then heat it up in a pot on the stove over medium low heat. Add heavy cream near the end and allow it to heat through.
What are the calories in dill pickle soup?
One cup of soup has 148 calories, so feel free to have seconds if you don’t have to watch your sodium intake. This soup is low in fat and carbs and is high in vitamin C. For more nutritional information, scroll to the end of the recipe card.
Can you make dill pickle soup in the crock pot?
Yes, you can. Follow these simplified instructions.
- Sauté the onion in a small skillet in butter until caramelized. Deglaze the pan with white wine.
- Pour the chicken stock and dill pickle juice into a large crockpot. Add the caramelized onion, chopped dill pickles, potatoes, ham, and grated carrot.
- Stir and cover. Cook on low for 4 to 8 hours or on high for 2 hours.
- During the last 30 minutes, add 1 cup of heavy cream.
- Garnish with fresh dill, black pepper, or slices of pickles.
How to Make Dill Pickle Soup
Gather all the ingredients. Chop the dill pickles, potatoes, and ham. Slice the onion and grate a carrot.
Melt the butter in a large Dutch oven, then sauté the sliced onion over medium low heat until it is starting to be caramelized.
Deglaze the pan by pouring in 1/4 cup of white wine and using a wooden turner to scrape off any browned bits from the bottom.
Pour in the unsalted chicken broth.
Add the pickle brine.
Dump in the chopped dill pickles.
Add the diced potatoes.
Also add the grated carrot.
If you want, add 3 1/2 cups of cubed ham to make the soup more hearty.
Stir all the ingredients together with a wooden spoon. Cover the Dutch oven and bring the soup to a boil, then simmer until the potatoes are done.
You’ll know that the potatoes are cooked when you can poke them with a fork. For this soup, you don’t want to overcook the potatoes.
To help thicken the soup, gradually add 1/2 cup of flour to the 1 cup of sour cream.
To temper the sour cream mixture, gradually whisk in 1 cup of the hot broth.
Add the tempered sour cream to the soup.
Whisk the sour cream mixture into the soup to help thicken it and make it creamy.
Taste the soup and then add your spices. Here I have sugar to balance the acidity, along with black pepper and salt. You might feel the extra salt is unnecessary. Stir the spices into the soup and let the soup simmer 5 minutes.
Your dill pickle soup is now ready for a few garnishes. Add some fresh dill, a drizzle of sour cream, a few pickle coins, or a good sprinkle of freshly ground black pepper.
Pro Tips for Dill Pickle Soup
- Watching your sodium intake? Use reduced sodium pickles instead of regular pickles, and omit the ham.
- Want this to be vegetarian? Use vegetable broth and omit the ham.
- Want this to be dairy free? Use olive oil instead of butter and coconut milk instead of sour cream.
- Want this to be gluten free? Use heavy cream instead of the sour cream flour mixture and use gluten free chicken stock.
- Want this to be keto friendly? Use avocado oil, grated cauliflower florets, and 2 egg yolks whisked into 1 cup hot broth.
- Want the best texture? Cut up the potatoes, ham, and dill pickles, so they are roughly the same size.
- Want a bread recommendation? The Polish pair this soup with rye bread, but any crusty, hearty bread will be wonderful.
- Want to add more vegetables? Try celery, leeks, parsnips, and garlic.
- Want other spices? Try bay leaves, parsley sprigs, cayenne, marjoram, or thyme.
- Need a short cut? Try using hash browns instead of cubed potatoes and roughly chopped matchstick carrots instead of grated.
If you love dill pickles and potatoes, you will love this soup. I encourage you to give it a try. It will definitely be a good conversation starter with your co-workers and friends when you tell them you made a big pot of dill pickle soup.
Our Go-To Kitchen Tools for Dill Pickle Soup
- Emeril Lagasse 5-Quart Dutch Oven: this heavy-bottomed pot is our go-to for making soup.
- Bamboo Spoon: this sturdy spoon is great for stirring sauteed veggies and simmering soups.
- Box Grater: we love this handy grater for shredding cheese, carrots, and other ingredients.
- Stainless Steel Whisks: this set of 3 stainless steel whisks is great for making soups and dressings.
- Soup Ladle: everyone needs a good ladle for serving up their delicious homemade soup.
Looking for more comforting soup recipes? You’ll love these recipes!
- Smoky Cheese, Potato, and Ham Soup: this velvety soup is full of smoked cheese and ham.
- Clam Chowder: enjoy a bowl of this creamy chowder full of potato chunks and clams.
- Sweet Corn Chowder: the star of this beautiful chowder is fresh summer corn.
The pleasure of a 5-star review for this dill pickle soup recipe would be greatly appreciated.Print
Dill pickle soup is an easy recipe that is inspired from Poland. Make this low carb soup in your crock pot or on your stovetop. It’s simple to adapt for keto, gluten free, or vegetarian diets. This creamy soup makes a tasty hearty, meal that will warm you up on cold nights.
- 2 tablespoons salted butter (28g)
- 1 large onion, halved and sliced (186g)
- 1/4 cup white wine (60 ml)
- 6 cups unsalted chicken broth (1.42 liters)
- 1 cup grated carrot (100g)
- 4 cups reduced sodium dill pickles, chopped (787g)
- 1 cup dill pickle juice (236 ml)
- 5 cups russet potatoes, peeled and diced (775g)
- 3 1/2 cups country ham, diced, optional (540g)
- 1 cup full-fat sour cream (250g)
- 1/2 cup all-purpose flour (60g)
- 2 teaspoons salt, or to taste
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons freshly ground black pepper
- Melt the butter in a large Dutch oven until bubbly, then cook the onions over medium low heat, stirring occasionally, until they are caramelized, roughly 15 minutes.
- Deglaze the pan by pouring in 1/4 cup white wine and stirring constantly for two minutes to scrape up the golden-brown fond from the pan.
- Pour in the chicken stock and pickle juice, then add the pickles, carrots, potatoes and ham to the broth. Bring to a boil, then simmer until the potatoes are fork tender.
- Measure out 1 cup of sour cream into a medium-sized bowl and slowly add the flour. Stir well to combine.
- Temper the sour cream by adding 1/2 cup of the hot soup to the sour cream mixture, whisking constantly. Add another 1/2 cup and whisk until the mixture is well blended and all the same temperature, then add it to the big pot of soup. This technique helps prevent the sour cream from curdling when it’s added to the hot soup.
- Turn the soup down to a simmer and add the pepper and sugar. Taste it then add salt to taste and adjust other seasonings as desired. Cook on medium low for another 5 minutes.
- Serve warm with a garnish of fresh dill, a crack of black pepper, pickle coins, and a drizzle of sour cream.
Crock Pot Instructions
- Follow steps 1 and 2.
- Add the chicken stock, pickle juice, caramelized onion, diced ham, diced potatoes and grated carrot into a large crock pot.
- Stir and cover. Cook on high for 2 hours or on low for 4 to 8 hours.
- During the last 1/2 hour of cooking, stir in 1 cup of heavy cream.
- Make this recipe perfectly the first time. Check out the step-by-step photos and pro tips before the recipe card.
- The pleasure of a 5-star review for this dill pickle soup recipe would be greatly appreciated.
- 👩🏻🍳 Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Keywords: dill pickle soup, dill pickle soup calories