Dill Pickle Soup

With Polish heritage, I can tell you that dill pickle soup, or zupa ogórkowa, is a must-try— pure comfort in a bowl.

This dill pickle soup recipe is easy to make-a creamy base is filled with dill pickles, potatoes, and other vegetables for a cozy, comforting meal in just one pot.

This will become a surprising new family favorite.

Flavor: Warm and comforting, this soup is creamy and mildly tangy.
Difficulty: It’s as easy as it is delicious!
Ingredient note: This recipe is best made with Polish-style pickles (ogorki kiszone) with a low-vinegar pickle brine.
Recommended tools: This recipe requires a bit of chopping. I use this chopper, which saves tons of time (I use it almost every day).
Budget tip: This recipe is budget-friendly. If you have a local Europen market/deli, they often have Polish pickles at a good price.

broth , flour , butter , sour cream , onion , potatoes , pickles , dried dill , celery , carrots , dill with labels to make Dill Pickle Soup

Ingredient Tips For Dill Pickle Soup

Pickles: While any pickles will work in this recipe, the best ones are Polish-style pickles (ogorki kiszone) which have low-vinegar pickle brine. Look in the specialty section of the supermarket or a local European market, or check the labels on dill pickles and look for a low-vinegar variety.
Broth: Chicken broth adds flavor and salt.
Veggies: Onions, celery, and carrots are budget-friendly staples that are usually on hand.
Potatoes: I prefer a waxy thin skinned potato (Yukon gold/red) in this recipe. If using russets, be sure to peel them first.
Dill: I use dried dill for the soup and recommend fresh dill for garnish if possible. It adds the best pop of flavor.

adding veggies with oil to the pot to make Dill Pickle Soup

adding flour to veggies to make Dill Pickle Soup

How to Make Dill Pickle Soup

Sauté onion, celery, and carrot with flour.
Prep potatoes (full recipe below).
Add broth, potatoes, pickles, and dill, and cook.
Mash soup to desired consistency and stir in sour cream. Garnish.

Storing Leftovers

Store leftover dill pickle soup in a covered container in the refrigerator for up to 4 days and reheat it in the microwave or stovetop.

Freeze portions in zippered bags for up to six months. Thaw soup in a pot on medium-low heat.

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Dill pickle soup is a comforting soup with cozy, creamy, and tangy flavor.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

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In a large soup pot, combine butter, onion, celery, and carrot. Cook until the onion begins to soften. Sprinkle with flour and cook 1 minute more.
Scrub and dice the potatoes.
Add the broth, potatoes, pickles, and dried dill to the soup. Bring to a boil and simmer, covered, over low heat for 30 minutes or until vegetables are tender.
Uncover and using a potato masher, mash to thicken to desired consistency. Stir in sour cream and simmer uncovered for 3 to 5 minutes more.
Garnish with additional sour cream, and fresh dill if desired.

Pickles: In this soup, it’s best to use a Polish brine-style dill pickle (ogórki kiszone) or a pickle with low vinegar. While they can be pricey online, they’re much less expensive if you have a local European grocery market or Polish market.
Many traditional recipes peel the pickles, I don’t usually peel them. While carrot and celery are not generally found in the old school recipes, I like that they stretch the soup a bit further, and the sweetness from the carrot balances the flavor a bit.
Leftovers will keep in an airtight container in the refrigerator for 4 days and in the freezer for 6 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Lunch, Soup

Cuisine American

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