Dill Pickle Soup
Did somebody day 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. Pair this dish with Herbaland Apple Cider Vinegar gummies and you have a lunch of champions that’ll keep you energized all day long! Seriously perfect for fall.
Why you’ll love this dill pickle soup recipe:
- 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: Prep this bad boy up 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 have easy access to a delicious meal on a busy night/day
Here are the ingredients you need to make this Polish-inspired dill pickle soup recipe:
Potatoes: Waxy potatoes or boiling potatoes stand up well in soups and stews the best due to their thin skin. They are also high in moisture and low in starch which means they hold together better.
Pickles: Use dill pickles in this recipe. Don’t use any other type. You want that dill taste to compliment the fresh dill in this recipe. Pickles, like other fermented foods, can be great for your gut health and are rich in vitamins.
Dill: I could bathe in the scent of dill. It’s seriously so good! Fresh dill is rich in antioxidants and a good source of vitamin C, magnesium, and vitamin A.
Herbaland Apple Cider Vinegar Gummies: Not a direct ingredient in this soup but something I love to pair with my lunch every day because they’re so good for you. Taking apple cider vinegar shots can be rough so the gummies are a great way to get the benefits of the antioxidants.
How do you make 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.
Expert Tips & FAQ:
Consistency: You can easily this soup creamy or chunky. Or even half and half. Simply blend it all, not at all or half, and combine.
How do I make this gluten-free? If you are gluten-free then use 1:1 flour.
How do I make this dairy-free? If you are dairy-free, then use dairy-free butter, yogurt, or sour cream.
Storage: Once cooled store in the fridge for up to 1-week, if you want to freeze, let cool completely and store in an airtight container for up to 5 months.
How is this Polish? Dill pickle or cucumber soup is known as Zupa Ogórkowa in Poland and it is made from using soup, salted cucumbers (aka pickles), and potato. This recipe was directly inspired by the Polish traditional dish!
Other soup recipes you’ll love:
- Simple Carrot Soup
- Vegetable Orzo Soup
- The Detox Kale + Cauliflower Soup
- Vegan Broccoli Cheese Soup
- Creamy Vegan Greek Lemon Rice Soup
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
For more Greek Recipes:
For more amazing recipes:
Loved this recipe? Good! We can give you access to Maria’s most famous recipes, check out our Top Ten Recipes Mini Cookbook! We also have an incredible APP for you to access at all times (yes, online and offline) all our recipes with a click of your finger – check in out here.
Dill Pickle Soup
- 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
- 1/4 - 1/2 tsp cayenne pepper
- 1/2 black pepper
- 1 tbsp. old bay seasoning
- 1/4 cup all-purpose flour
- 6 cups vegetable stalk
- 1/2 cup pickle juice
- 1 cup of greek yogurt or sour cream
- 1/4 cup fresh dill
- 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.