If you’ve never had Dill Pickle Soup, you’re in for a treat. This cozy soup is packed with dill pickles and potatoes in a creamy broth with sour cream and dill.
The flavor is a subtly dill-icious soup that you’ll be making on repeat.
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Ingredient Tips for Dill Pickle Soup
- Dill pickles: Technically, you can make this with any variety of dill pickles; however, I highly recommend finding a pickle without vinegar or low vinegar for the best flavor. I use a Polish dill pickle called Ogorki Kiszone which are pickles without vinegar i the brine. You can order these pickles online but the best place to find them is to search for a local European deli or store— they’re around $5 per jar in most stores.
- Mirepoix: Onion, carrot, and celery are known as mirepoix and create a nice flavor base for this soup.
- Broth: This recipe uses chicken broth. You can replace it with vegetable broth to make a vegetarian soup but it doesn’t have as much flavor and tends to be a bit sweeter.
- Potatoes: Use a waxy potato in this recipe (red or Yukon gold) as they hold their shape the best. Russet potatoes can be used but are more grainy in texture and can fall apart.
- Sour cream: Use full-fat sour cream in this recipe. It may appear a bit grainy at first but once simmered it will smooth out.
Dill Pickle Soup
This Polish dill pickle soup is a cozy favorite, perfect for lunch or dinner. Serve it with crusty bread for dipping.
Equipment
Ingredients
- 1 tablespoon salted butter
- ½ cup diced onion
- ½ cup finely diced carrot
- 2 ribs celery finely diced
- 1 tablespoon all-purpose flour
- 3 cups chicken broth
- 2 medium Yukon gold potatoes about ¾ pound, diced
- ⅔ cup chopped dill pickles *
- ½ teaspoon dried dill
- ½ cup sour cream plus additional for garnish
- 1 tablespoon fresh dill for garnish, optional
Instructions
- In a medium saucepan, combine butter, onion, celery, and carrot and cook over medium heat until the onion begins to soften, about 3 to 4 minutes. Add flour and cook for 1 minute more.
- Stir in broth, potatoes, pickles, and dill and bring to a boil. Reduce to a low boil and simmer uncovered for 30 minutes.
- Stir in the sour cream and simmer 5 minutes more.
- Using a potato masher, slightly mash some of the potatoes to thicken to the desired consistency.
- Garnish with additional sour cream, and fresh dill.
Notes
If possible, choose ogórki kiszone, which are Polish dill pickles in a salt brine. Check a local European grocery market or Polish market they’re much less expensive.
Potatoes do not need to be peeled.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Soup
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