If you don’t have enough dill pickles, you have to make this soup. It’s a creamy blend of pickles (of course!), potatoes, sour cream, and soup. Here’s how to make dill pickle soup, including your favorite toppings.
What is dill pickle soup?
There are many variations of dill pickle soup. Zupa ogorkova (Polish dill pickle soup) is made with sour-salty Polish pickles and includes meat, eggs, vegetables, and potatoes. This variation is made with dill pickles, potatoes, and sour cream. Using vegetable broth makes the soup vegetarian.
What does dill pickle soup taste like?
If you’re imagining digging into a bowl of sour pickle juice, fear not. Dill Pickle Soup is the perfect balance of tangy pickle flavor, tender potatoes, and creamy soup. Our recipe taster described it as “the perfect hint of pickle flavor” and highly recommended topping each bowl with plenty of fresh dill, black pepper, and other chopped pickles.
dill pickle soup ingredients
Let’s take a quick look at what you need to make a dill pickle soup recipe.
- butter: Stir-frying vegetables in butter adds richness to the finished soup.
- vegetables: You need onions, celery, and carrots. This trio is called mirepoix and is used as a flavor base in classic French cuisine. Here it is essential to achieve the perfect balance of flavors in the finished dish.
- Pickles: The soup requires both chopped dill pickles and dill pickle brine. Finely chop the pickles and reserve some to garnish the soup. I do not recommend using pickle relish here.
- broth: Choose either vegetable soup or chicken soup for this recipe. Our test kitchen recommends using low-sodium options.
- potato: I found Yukon Gold potatoes to be a favorite here. When cooked in soup, it becomes almost buttery. If you can’t find them, russet potatoes will work too.
- sour cream: Adding a cup of sour cream will thicken the soup and add creaminess. The tangy sourness of pickles also resonates.
- flour: Add a little all-purpose flour to thicken it.
- seasoning: Add fresh dill to brighten the dish, and season with salt and pepper. Use less salt at first. The pickles and soup itself are salty.
