Dill Pickle Soup is creamy and tangy, with pickles, dill, garlic, vegetables, and sour cream. This popular Polish Zupa Ogórkowa is ready in 30 minutes in 1 pot.
Do you love dill pickles? Do you love soup? You're going to love this easy, creamy Dill Pickle Soup recipe!
Pickles can be enjoyed many different ways, but have you ever had them in soup form? If not, then you're in for a treat! Dill Pickle Soup is a delicious and easy-to-make soup that will satisfy your dill pickle cravings.
This is a popular Polish soup, known as zupa ogórkowa or Polish sour pickle soup.
It's tangy, creamy, and full of great flavors and textures. It may sound a little unusual, but I urge you to give it a try. It's sooooo delicious!
This soup is made with just a few simple ingredients and is hearty and satisfying with a rich dill pickle flavor that anyone who loves pickles will enjoy.
It's easy to assemble, and even easier to eat!
If you love the flavors of dill pickles, you'll also love Dill Seasoning, Dill Pickle Pasta Salad, and Dill Pickle Pizza!
Why You'll Love This Recipe
Hearty and satisfying with a rich dill pickle flavor.
This dill pickle soup comes together quickly with only a few simple ingredients
Perfect for when you need your dill pickle fix!
You can use your favorite type of pickles to change up the flavor.
- Butter - Used to saute the soup vegetables. It softens them while giving a rich buttery flavor to the mix.
- Soup Vegetables - A mix of diced onion, carrots, celery, and garlic add aromatic flavor and texture to the soup.
- Stock - Helps thin out the mixture to a soup consistency while adding nutrients and flavor. Traditionally it is chicken stock, but vegetable stock is a great veggie substitute. You can also make your own vegan chicken stock.
- Potatoes - Add starch to the soup giving it a hearty texture.
- Dill Pickles & Juice - The star of this soup, pickles and pickle juice add a salty pickle flavor throughout.
- Sour Cream - Gives the soup a creamy consistency.
- Freshly Chopped Dill - Adds additional dill flavor that enhances the flavor of the pickles.
- Salt & Pepper - Balances and enhances the flavors of the soup.
- Garnish - A dollop of sour cream adds a creamy, tangy flavor to the mix and fresh dill adds a pop of green color to the soup along with additional dill flavor.
Please see the recipe card below for quantities.
Wondering how to make this Dill Pickle Soup recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Cook the soup vegetables: Melt the butter in a soup pot over medium heat, then stir in the diced onion, carrot, and celery. Cook, stirring often, for 5 minutes or until the vegetables are soft but not browned. Stir in the garlic and cook for one minute until fragrant.
Cook the soup: Add in the stock, potatoes, pickles, and pickle juice. Turn up the heat and bring to a boil, then reduce the heat and simmer for 15 minutes or until the potatoes are cooked.
Add sour cream: After the soup has been simmering, stir the sour cream with ½ cup of the hot soup (so it doesn’t ‘split’ when added), then stir it into the soup, along with the chopped dill.
Garnish and serve: Serve topped with a dollop of sour cream and sprigs of dill. Enjoy!
Chop the soup vegetables all roughly the same size. This will ensure that they cook evenly.
The time it takes the potatoes to cook will depend on how small you diced them. Start checking them after about 12 minutes of simmering.
Don’t let the soup boil once you’ve added the sour cream or it may split.
If you want a thinner soup, add more stock. If you want a thicker soup, cook it for a little longer so the potatoes break down more and release their starch.
For a smoother soup, use an immersion blender to blend it until it reaches your desired consistency.
Serve alongside Dill Pickle Pasta Salad for a filling pickle lunch.
Serve it with a batch of Garlic and Herb Cheese Rolls.
Make it a Polish feast with a loaf of Polish Sourdough Bread, a side of Frozen Pierogies in the Air Fryer and for dessert try Easy Lemon Mini Babkas (Babeczki ).
If you want to make this soup vegan, you can use a plant-based butter and sour cream or leave it out altogether. Use a vegan stock. The soup will still be delicious!
Add additional vegetables to the soup, including corn, green beans, or peas.
If you want a spicier soup, add a pinch of cayenne pepper or red pepper flakes to the mix.
Use different types of pickles, including dill, bread, and butter, or sweet pickles.
Leftover dill pickle soup can be stored in the fridge in an airtight container for up to four days.
To freeze dill pickle soup, let it cool completely then transfer it to a freezer-safe container and store it in the freezer for up to six months. When you’re ready to eat it, thaw overnight in the fridge then reheat on the stove until warm.
Can I make dill pickle soup ahead of time?
Yes, dill pickle soup can be made ahead of time. Let it cool completely then transfer it to an airtight container and store it in the fridge for up to four days or in the freezer for up to six months. When you’re ready to eat it, thaw overnight in the fridge then reheat on the stove until warm.
More Easy Soup Recipes
- Potato Leek Soup
- Kale Soup
- Zucchini Soup with Basil
- Tomato White Bean Soup
- Vegan Chicken Noodle Soup
- Lentil Soup
- Cream of Spinach Soup
- Easy Pea Soup (4 ingredients)
Dill Pickle Soup
- 1 tablespoon butter
- 1 onion diced
- 2 medium carrots peeled and diced
- 2 celery stems diced
- 4 cloves garlic minced
- 4 cups vegetable stock 1 litre (or chicken stock)
- 1 pound potatoes (450g) peeled and diced (½-inch dice)
- 1 cup dill pickles diced (175g)
- ½ cup dill pickle juice 115ml (liquid from the jar of pickles)
- 1 cup sour cream (200g)
- 3 tablespoons dill fresh, finely chopped
- ½ teaspoon each salt and pepper or to taste
- Sour cream
- Fresh dill
- Melt the butter in a soup pot over a medium heat, then stir in the diced onion, carrot and celery. Cook, stirring often, for 5 minutes or until the vegetables are soft but not browned. Stir in the garlic for a further minute.
- Stir in the stock, potatoes, pickles and pickle juice, increase the heat and bring to the boil, then reduce the heat and simmer for 15 minutes or until the potatoes are cooked.
- Stir the sour cream with ½ cup of the hot soup (so it doesn’t ‘split’ when added), then stir it all into the soup, along with the chopped dill.
- Serve topped with a little sour cream and sprigs of dill.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
My pickle-loving teenager is going to *love* this recipe! How are you? Long time no speak! Hope life is as wonderful as ever. ☺️
Hello! All is well here. I hope you're all good up in Shetland xx
Oh my god I'm OBSESSED. I've always been an absolute nut for dill pickle and this soup is a complete DREAM!
The combination of dill and pickles in a soup was outstanding and so delicious. Loved everything about this soup and was easy to make too.
I love that it is so easy and comforting!! A new favorite at my house!
What unique flavors and being a pickle fan we will love this can't wait to get everything to make it!
I love how comforting this soup is!! My kids enjoyed it!