I've always been that kid that will happily take the pickles off your plate. I'll joyfully drink pickle juice right from the jar. I've even been known to put up a few quarts of dills made from the cucumbers I grew myself.
So, it should be absolutely no surprise that this dill pickle soup (zupa ogórkowa) is one of my favorites.
Table of Contents
- 🗝️ Key takeaways: why this recipe is your new favorite
- 🧾 Gather your ingredients: what you'll need
- 📖 Make it your own: yummy variations
- 🔪 Step-by-step guide: instructions for success
- 🍴Must have tools: essential equipment
- 🥫 Leftover love: how to store and reheat dill pickle soup
- Marye's Tip o' the day
- 💭 Insider tips: things to know
- 👩🍳 Let's answer those questions: FAQs
- 📚 More Southern comfort: related recipes you'll love
- 🍽️ Perfect pairings: what to serve with dill pickle soup
- 📞 Wrapping it up: the last word
- 📖 Recipe
- 💬 Comments
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways: why this recipe is your new favorite
- Simple and hearty soup has a unique flavor that is fantastic with corned beef or grilled cheese sandwiches!
- The perfect pop of flavor for chilly days, and since it's quick to put together, it's great for busy weeknights.
- Dill pickles that are too vinegary will not be as good in this recipe. I'd be careful of off-brands.
- Use vegetable stock to make it vegetarian.
I love a dill pickle, and the first time I tasted this soup, well, y'all, I was hooked.
It's light and fresh but hearty at the same time - if you love dill pickles as much as I do, this is definitely a recipe to try.
🧾 Gather your ingredients: what you'll need
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Make it your own: yummy variations
- You can find quality dill pickles in the refrigerated section of your local grocery store for the best flavor. Any dill pickle variety works.
- Substitute vegetable broth for chicken broth if you prefer a vegetarian version.
- Add ½ cup heavy cream at the end of cooking for a richer, creamier version of this soup.
- Want a heartier soup? Add sliced kielbasa or diced ham.
- No red onions? Use yellow or white onions instead.
Check out this hearty smoked sausage potato soup, too.
🔪 Step-by-step guide: instructions for success
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Saute onions carrots and pickles
Add chicken stock and bring to a boil.
Add potatoes and simmer until tender.
Whisk together the milk and flour, whisk this mixture into the soup until thickened. Add remaining ingredients.
🤫 Marye's secret for zhuzhing it up -
I like to add a dollop of sour cream and a sprinkle of paprika to each bowl as I serve it.
zhuzh: verb. To make something more interesting or attractive
🍴Must have tools: essential equipment
🥫 Leftover love: how to store and reheat dill pickle soup
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through.
Dill pickle soup can be frozen for up to 2 months, however there are textural changes that I personally don't care for.
If you choose to freeze it, allow the soup to cool completely and transfer to a freezer-safe container. Thaw overnight in the refrigerator and reheat as above.
Marye's Tip o' the day
Evaporated milk gives soup a creamier texture than regular milk - I prefer it in this and most other soup recipes.
💭 Insider tips: things to know
- For a smoother texture, use an immersion blender to blend the soup to your desired consistency before adding the pickle juice and fresh dill.
- If the soup is too thick, thin it out with an additional broth.
- Adjust the pickle juice quantity based on your taste. Start with ¼ cup and add more for extra tang.
- Try different brands of dill pickles to see which works best.
👩🍳 Let's answer those questions: FAQs
Have other questions? Ask me in the comments!
Dill pickle soup has a unique combination of creamy, tangy, and savory flavors. The pickles add a briny, tart punch that contrasts beautifully with the richness of the broth, while the potatoes and carrots add a comforting heartiness.
Any variety of dill pickles will work for this recipe. The best option is to use refrigerated pickles for a fresher and crisper texture, but jarred dill pickles from the pantry work, too. DO NOT use sweet pickles or bread and butter pickles.
Yes, you can make dill pickle soup in a
⏲️ Marye's time saving hacks -
Save prep time by using frozen cubed or diced potatoes, frozen diced onion, and frozen diced carrots.
📚 More Southern comfort: related recipes you'll love
🍽️ Perfect pairings: what to serve with dill pickle soup
Garlic breadsticks are easy to make, freeze well, and are delicious with this simple soup recipe.
Pumpkin gooey bars are easy to make and full of the pumpkin spice flavors of Fall.
📞 Wrapping it up: the last word
There is nothing I like better than a bowl of steaming soup on a chilly day! This is like a psychedilic version of potato soup - and oh my goodness is it ever good!
I hope you'll give it a try.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Dill Pickle Soup
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 tablespoon olive oil
- 2 cups red onion, peeled and finely minced
- ¾ cup carrot, grated
- 1 cup dill pickles, diced
- 5 cups chicken stock
- 3 potatoes, peeled and cubed
- ¼ cup milk, I prefer evaporated milk
- 2 tablespoons flour
- ¼ cup pickle juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons fresh dill, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely minced red onion and sauté for about 3 minutes until soft and fragrant.
- Stir in the grated carrots and diced dill pickles. Cook for an additional 2 minutes, allowing the flavors to meld.
- Pour in the chicken broth and bring it to a boil.
- Add the cubed potatoes and lower the heat to a simmer. Let the potatoes cook until tender, about 10-15 minutes.
- In a small bowl, whisk together the milk and flour until smooth. Slowly pour this mixture into the soup while stirring constantly.
- Cook for an additional 5 minutes, allowing the soup to thicken.
- Stir in the pickle juice, salt, black pepper, and fresh dill. Taste the soup and adjust the seasonings if necessary. Let the soup simmer for another 2-3 minutes.
- Ladle the soup into bowls and garnish with a sprig of fresh dill.
Notes
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- For a smoother texture, use an immersion blender to blend the soup to your desired consistency before adding the pickle juice and fresh dill.
-
- If the soup is too thick, thin it out with an additional broth.
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- Adjust the pickle juice quantity based on your taste. Start with ¼ cup and add more for extra tang.
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- Try different brands of dill pickles to see which works best.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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