Dill Pickle Soup
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Briny dill pickles meet creamy sour cream and potatoes in my comforting pickle soup! Its savory, sour, and slightly creamy flavors are impossible to resist.
When the weather turns chilly, I always find myself making this dill pickle soup for my family. It may sound a little unusual at first, but one spoonful of its creamy, tangy flavor and you’ll understand why we love it so much.
This recipe is my take on the classic Polish “Zupa Ogorkowa”, inspired by my aunt’s kitchen and perfected over many winters (at least ten- she taught me this in 2014!). It’s hearty, bright, and will convert any of the pickle skeptics out there.
Table of Contents
Recipe highlights
- Hearty and filling. A medley of vegetables, soft and creamy potatoes, and the sour cream mixture make this dill pickle soup recipe incredibly comforting and filling.
- Quick and easy. All you have to do is simmer all of the ingredients in one pot for less than 30 minutes. It’s that easy!
- Vegetarian. I kept this soup meat-free, but you can use chicken broth or add meat to satisfy your cravings.
Key Ingredients
Here are the main ingredients for this Polish pickle soup, along with notes on my kitchen tests. The complete list with measurements is in the recipe card.
- Classic soup vegetables. My soup begins with onion, carrot, parsley root, and celery.
- Vegetable stock (broth). The broth makes up a large proportion of the soup, so I like to choose a high-quality one with minimal additives or fillers. I really like Pacific Foods Organic Vegetable Broth or Whole Foods 365 Vegetable Broth.
- Potatoes. The starchier the potatoes, the creamier the soup will be. My go-tos are Yukon Gold, Russet, or baby white potatoes.
- Dill pickles (and pickle brine). There are TONS of pickles at the grocery store, but two kinds work best: Polish dill pickles give the classic flavor (my go-to), and dill pickles in vinegar brine are also fantastic. Avoid sweet brines (like bread and butter pickles), as they’ll throw off the flavor.
- Sour cream. Sour cream and pickles are a match made in heaven. For a lighter option, use plain Greek yogurt.
- Flour. A little flour is stirred into the sour cream mixture to help thicken the soup.
How to make dill pickle soup
Step 1 – Cook the vegetables. Heat the oil in a pot over medium-high heat, then sauté the vegetables until tender. Pour the broth into the pot and bring it to a simmer.
Step 2 – Add the pickles. Season the soup with salt and pepper, then reduce the heat and add the potatoes and pickles. Continue cooking until the potatoes are fork-tender.
Step 3 – Make the sour cream mixture. Stir the sour cream, flour, and pickle brine together in a small bowl.
Step 4 – Finish the soup. Stir the sour cream mixture into the soup, then cook until heated through.
Arman’s recipe tips
- Prep it in advance. When I’m short on time or meal-prepping for my partner and me, I’ll get a head start on this recipe by dicing the soup veggies, potatoes, and pickles a few days in advance. Even the sour cream mixture can be made 1 to 2 days before it is added to the soup. Keep everything in individual containers in the fridge until it’s time to cook.
- For a creamier consistency, I sometimes blend half of the soup with an immersion blender or regular blender.
- Make it dairy-free. It’s a simple swap! Replace the sour cream with dairy-free cream or even a thick, dairy-free yogurt (I really like Coyo Natural Coconut yogurt as a sour cream replacement).
- Add protein. If I need a heartier meal, I’ll add shredded chicken or white beans to the soup. I always make this soup after Thanksgiving and use up leftover roasted spatchcock turkey.
Frequently asked questions
While it is possible, I don’t think it’s ideal for this soup. Pickle soup benefits from a brief boil, then a gentle simmer, to cook the potatoes evenly and reduce the brine a touch. Most slow cookers won’t hit a proper boil, so the soup can turn out a little flat.
Yes- I sometimes do this when we add some protein or beans to it. Omit the pickle juice and replace it with either more vegetable broth (for a clearer soup) or full-fat milk or cream for something creamier.
To prevent the cream from curdling, I purposely add it towards the end of the cooking process. If it’s a little clumpy or firm, I also like to whisk it before adding it, so it is already smooth. If you really want to avoid any potential curdling, you can ladle the soup into bowls and top with the sour cream.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Dill Pickle Soup
Video
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 1 large carrot grated
- 1 parsley root diced
- 1 stalk celery diced
- 5 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 small potatoes cubed
- 1 cup sour dill pickles diced
- 4 tablespoons sour cream
- 1 tablespoon all-purpose flour
- 4 tablespoons pickle juice pickle brine
- 4 tablespoons fresh dill chopped
Instructions
- Heat the oil in a medium pot over medium-high heat. Once hot, add the onion, carrot, parsley, and celery. Saute the veggies until they become fork-tender.
- Pour in the stock and cook until it simmers. Season with salt and pepper.
- Reduce the heat to low and add potatoes and pickles. Cook until the potatoes are boiled.
- Meanwhile, in a small bowl, combine the sour cream, flour, and pickle juice and set aside.
- When potatoes are cooked, pour in the sour cream mixture and cook for a couple of more minutes, then add fresh dill and serve warm on plates.
Notes
Nutrition
More vegetarian soups
Originally published November 2023
Do you mean parsnip root instead of parsley root?
No, it’s correct 🙂 It’s similar to turnip.