Dill Pickle Soup (Polish Zuppa Ogórkowa) Recipe

I created this Dill Pickle Soup using pantry staples for a creamy, family friendly bowl that’s on the table in 30 minutes and easy to adapt for low carb or KETO.

I never thought a bowl called Dill Pickle Soup could be this addictive, but here I am making excuses to ladle it every week. It’s bright and tangy yet somehow creamy, thanks to sour cream and a stash of fresh dill that I always double up on.

Kids will ask for seconds, adults will raise an eyebrow and then eat it all, and you might find yourself sneaking spoons straight from the pot. This Homemade Soup feels simple but has little surprises in each bite so you’ll want to read more even if you’re not a soup person.

Ingredients

• Crunchy, tangy, low calorie; adds salt and acid, maybe probiotics if fermented
• Starchy, filling source of carbs and potassium; gives body to the soup
• Creamy tang, adds richness and silkiness; provides some protein and calcium
• Sharp vinegar bite, salty, balances richness; contains electrolytes like sodium
• Savory base, watery with minerals and umami, chicken broth adds protein
• Onion sweetens when cooked, adds fiber and antioxidants, garlic gives depth
• Bright herb, citrusy notes, adds freshness and vitamin A, low calories
• Adds mild sweetness, beta carotene and fiber, small natural sugars
• Fat for cooking, carries flavor, adds calories and silky mouthfeel

Ingredient Quantities

• 4 tbsp unsalted butter or neutral oil
• 1 medium onion finely chopped
• 2 medium carrots grated or diced
• 3 medium potatoes peeled and diced about 1.5 lb 700 g
• 6 cups chicken or vegetable broth
• 2 cups dill pickles shredded about 6 to 8 pickles
• 1 cup pickle juice from the jar
• 1 cup sour cream
• 2 tbsp all purpose flour
• 1 bay leaf
• 2 tbsp fresh dill chopped or 1 tsp dried dill
• 1 clove garlic minced optional
• Salt and freshly ground black pepper to taste
• 1 tsp sugar optional if pickles are very tart

How to Make this

1. In a large pot melt 4 tbsp unsalted butter or heat neutral oil over medium heat, add 1 medium finely chopped onion and sauté until soft and translucent, about 4 minutes; add 1 clove minced garlic if using and cook 30 seconds more.

2. Add 2 medium grated or diced carrots and cook 2 to 3 minutes, then stir in 3 medium peeled and diced potatoes (about
1.5 lb / 700 g).

3. Pour in 6 cups chicken or vegetable broth, toss in 1 bay leaf, bring to a boil, then reduce heat and simmer until potatoes are just tender, about 10 to 12 minutes.

4. While the potatoes cook shred about 6 to 8 dill pickles to make 2 cups, and measure 1 cup pickle juice; add the shredded pickles and the pickle juice to the pot, stir and simmer 3 to 5 minutes so the flavor melds.

5. In a small bowl whisk together 1 cup sour cream and 2 tbsp all purpose flour until smooth, this helps thicken and prevents curdling.

6. Temper the sour cream mixture by ladling about 1 cup hot broth from the pot into the bowl while whisking, then slowly pour the warmed mixture back into the soup, stir well.

7. Reduce heat to low and gently heat until slightly thickened, do not let it boil after adding the sour cream or it may split.

8. Stir in 2 tbsp fresh chopped dill or 1 tsp dried dill, taste and season with salt and freshly ground black pepper to taste; add 1 tsp sugar if pickles are very tart or you want to round the flavor.

9. Remove the bay leaf, ladle into bowls and garnish with extra dill or a dollop of sour cream, serve with crusty bread or rye. For a low carb or KETO option swap the potatoes for about 1 head chopped cauliflower and proceed the same way.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven (6 to 8 qt) — for sautéing and simmering the soup
2. Chef’s knife — to chop onion, potatoes, carrots and pickles
3. Cutting board — keep one handy for veg prep
4. Box grater or food processor with grater attachment — to shred carrots and pickles quickly
5. Wooden spoon or heatproof silicone spatula — for stirring without scratching the pot
6. Measuring cups and spoons — for broth, sour cream, flour, pickle juice and seasonings
7. Small bowl and whisk — to mix and temper the sour cream + flour slurry
8. Ladle (and optional slotted spoon) — for adding hot broth to temper and for serving soup

(Note: you can swap the grater for a small food chopper if you prefer, it saves time but makes the pickles a bit finer)

FAQ

Dill Pickle Soup (Polish Zuppa Ogórkowa) Recipe Substitutions and Variations

• Butter or neutral oil: swap with extra virgin olive oil or ghee, same amount. Olive oil gives a fruitier note, ghee makes it richer. For a vegan option use coconut oil or vegan buttery spread.
• Chicken or vegetable broth: use low sodium vegetable stock to keep it vegetarian, or dissolve bouillon (follow package for 6 cups). In a pinch plain water plus a splash more pickle juice works too, but taste as you go.
• Dill pickles / pickle juice: replace dill pickles with bread-and-butter pickles for a sweeter soup, or use well-drained sauerkraut for tang and texture. If you’re out of pickle juice, mix about 3/4 cup water with 1/4 cup white wine vinegar (or lemon juice) and a pinch of salt, then add to taste.
• Sour cream: swap with full-fat Greek yogurt or crème fraîche 1:1. If using yogurt, temper it by whisking in a little hot broth first so it doesnt split. For dairy-free use plain coconut yogurt but expect a slight flavor change.

Pro Tips

– Temper the sour cream and keep the soup gentle after you add it, or it will split. Use full fat sour cream, whisk it smooth with the flour, and add it slowly to warm broth while stirring, then never let the pot reach a boil again.

– Taste as you go and be stingy with added salt at first. Pickle juice is already salty and tangy, so reserve some juice and some shredded pickles to add at the end until the balance feels right. If it’s too sharp, a teaspoon of sugar will round things out.

– For a silkier texture, mash or puree a portion of the cooked potatoes right in the pot or briefly use an immersion blender, then fold in the rest for nice bite. If you want deeper flavor, sweat the onions and carrots until they get some color before adding liquid, it makes a big difference.

– Add a small hit of savory contrast to wake up the soup, like crispy bacon bits, a splash of Worcestershire sauce, or a pinch of smoked paprika, and always finish with fresh chopped dill so the herb stays bright.