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Did somebody say dill pickle soup? I did baby! This soup is seriously unreal. I know that I’m bias and all, but I promise you that if you love dill and dill pickles, you’re going to love this Polish-inspired soup dish.
Why You’ll Love This Dill Pickle Soup
- Pickles: If you love dill and dill pickles, this dill pickle soup recipe is for you! You’re going to swoon over this soup.
- Quick: You can prepare this bad boy in 10 minutes. Yep, that’s it. The rest of the time is spent cooking.
- Meal Prep: Make a big batch at the beginning of the week, or freeze some to easily access a delicious meal on a busy night/day.
Ingredients
Potatoes: Waxy or boiling potatoes stand up best in soups and stews due to their thin skin. They are also high in moisture and low in starch, which means they hold together better.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Pickles: Use dill pickles in this recipe. Don’t use any other type. You want that dill taste to complement the fresh dill in this recipe. Pickles, like other fermented foods, can be great for your gut health and are rich in vitamins.
How to Make This Dill Pickle Soup
1. Into a large soup pot, heat the butter till melted on medium heat.
2. To the pot, add the onions, garlic, and carrot. Cook them for 5 minutes, stirring to avoid burning. You want them to be translucent, not golden.
3. To the pot, add the potatoes, pickles, and all the spices. Stir till everything is completely coated. Once the potatoes have tenderized, this can take up to 10 minutes, add in the flour and stir till coated.
4. Increase the heat to high, add the vegetable stock and pickle juice and bring the mixture to a boil then simmer with the lid on for 15 minutes.
5. Into a small bowl, temper the yogurt or sour cream by adding 1/2 cup of stock from the pot to the bowl. Stir aggressively to combine and avoid curdling.
6. Transfer the sour cream or yogurt and dill to the simmering pot and stir till combined.
7. Cook for another 3-5 minutes before serving.
8. Adjust to taste for salt and pepper.
Tips and Tricks
- Consistency: You can easily make this soup creamy or chunky. Or even half and half. Simply blend it all, not at all, or halfway.
- Tempering: Don’t skip tempering the sour cream or yogurt – this prevents curdling.
- Pickle Selection: Use good-quality dill pickles – their flavor is the foundation of this soup.
- Seasoning: Wait until the end to adjust salt, as pickle brine adds significant saltiness.
Variations
I love making soup because it’s so easy to make different variations based on dietary needs and preferences. Try these simple variations:
- Gluten-Free Version: If you are gluten-free, then use 1:1 gluten-free flour blend.
- Dairy-Free Option: If you are dairy-free, then use dairy-free butter, yogurt, or sour cream alternatives.
- Potatoes: Waxy potatoes or boiling potatoes work best, but you can use Yukon golds in a pinch.
- Broth: Chicken broth can replace vegetable stock for a different flavor profile.
Best served with
- No Knead Dutch Oven Bread Recipe With Seeds
- Pull Apart Cheese Bread with Maple “Whiskey” Smash
- Apple Caprese Sandwich
- Greek Cabbage Salad
How to Store Leftovers
Once cooled, store this dill pickle soup in the fridge for up to 1 week. If you want to freeze it, let it cool completely and store it in an airtight container for up to 5 months.
Common Questions
Dill pickle or cucumber soup is known in Poland as Zupa Ogórkowa. It is made using soup, salted cucumbers (aka pickles), and potato. This traditional Polish dish directly inspired this recipe!
Not at all. The sour cream or yogurt and the potatoes help balance the tanginess of the pickles, creating a harmonious, well-rounded flavor.
While the recipe calls for both chopped pickles and their juice, you can increase the juice and decrease the chopped pickles if you prefer a smoother soup with fewer pickle pieces.
This soup pairs beautifully with a hearty rye bread, a simple green salad, or a grilled cheese sandwich for a complete meal.
This soup is definitely for pickle lovers! If your family is on the fence about pickles, you could start with less pickle and juice and then adjust to taste. The creamy base and potatoes help mellow the pickle flavor.
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Ingredients
- 3 tbsp. of butter
- 1 large yellow onion, minced
- 5 cloves of garlic, minced
- 3 medium-sized carrots, chopped
- 6 large potatoes, peeled and cubed
- 4 large dill pickles, cubed
- 1 tsp sea salt
- ¼ – ½ tsp cayenne pepper
- ½ black pepper
- 1 tbsp. Old Bay seasoning
- ¼ cup all-purpose flour
- 6 cups vegetable stock
- ½ cup pickle juice
- 1 cup of greek yogurt or sour cream
- ¼ cup fresh dill
Instructions
Start Cooking- Into a large soup pot, heat the butter till melted on medium heat.
- To the pot, add the onions, garlic, and carrot. Cook them for 5 minutes, stirring to avoid burning. You want them to be translucent, not golden.
- To the pot, add the potatoes, pickles, and all the spices. Stir till everything is completely coated. Once the potatoes have tenderized, this can take up to 10 minutes, add in the flour and stir till coated.
- Increase the heat to high, add the vegetable stock and pickle juice and bring the mixture to a boil then simmer with the lid on for 15 minutes.
- Into a small bowl, temper the yoghurt or sour cream by adding 1/2 cup of stock from the pot to the bowl. Stir aggressively to combine and avoid curdling.
- Transfer the sour cream or yogurt and dill to the simmering pot and stir till combined.
- Cook for another 3-5 minutes before serving.
- Adjust to taste for salt and pepper.
8 people are discussing this recipe. Join in
I really want to try this recipe! We are pickled lovers here! I have sliced pickles, so how many cups will be then? 🤔 thanks! ☺️
around 3/4 cup, chopped
The best ever! I doubled the cayenne pepper and added only 5cups of veg broth as I like a thicker soup. But wow! Wonderfully delicious!
YESSS I AM SO HAPPY YOU LOVED THIS!
This soup was delicious! I love dill and I love pickles so it was a nice brainer.
I used I substituted the salt with Umami seasoning from Nourished By Heirloom and will be absolutely making it again!
Thanks for a great recipe Maria!
YES!!! I love that you love this!
So happy I tried this!! Obsessed. I used coconut oil instead of butter and Earth Island vegan sour cream and it was really good blended up!
YESSSS THIS MAKES ME SO HAPPPY!!!