Dill Pickle Soup

Dill pickles might not be the star ingredient you would imagine in a comforting bowl of soup, but trust us, this recipe is about to change your mind. Between the tangy pickles and the velvety broth, this creamy soup will melt your heart, seeing as it’s full of unique and delectable flavors that will have you wanting to make it again and again. The soup comes together in a matter of minutes, and it’s great for serving as a simple lunch or an appetizer before a big meal.

What is zupa ogórkowa?

Zupa ogórkowa is the traditional name for dill pickle soup, also known as Polish pickle soup. It’s a creamy and tangy soup from Poland that always features sour and salted cucumbers (pickles), garlic and, in some recipes, potatoes and ham. Other traditional Polish recipes will substitute the potatoes with rice to make it hearty and filling. This soup is also popularly known for being the best hangover cure, thanks to the pickles.

Ingredients for Dill Pickle Soup

• Butter: Vegetables are cooked in butter first before being whisked with flour, broth and wine to make a roux for this soup.
• Onion: Onion is one of the aromatics used in this recipe to help elevate the flavor of this soup. A yellow or white onion would work best in this recipe.
• Garlic cloves: Garlic is the second aromatic used in this recipe, which pairs exceptionally well with the onion and dill pickles in this soup.
• All-purpose flour: Instead of dousing this recipe with lots of cream, flour is whisked together with broth and white wine to make a roux that will make the soup thicker.
• Chicken broth: Chicken broth is used with wine to help make the broth of this soup. You can also use a vegetable broth or stock if that’s what you have on hand.
• White wine: White wine helps to elevate the flavor of the vegetables in this soup. If you don’t want to use white wine, you can sub out that cup with another cup of chicken broth.
• Dill pickles: The main event of this soup, dill pickles are finely chopped or shredded and added into the soup as the shining star of flavor.
• Sugar: Between all the tangy and salty flavors, a sprinkling of sugar is added in to cut the saltiness and balance out this dish.
• Vinegar: A small amount of acid is added with some vinegar to also help balance out this soup. A white distilled vinegar should work best for this recipe.
• Worcestershire sauce: Also added to help elevate the flavor, Worcestershire sauce brings even more salty, sweet goodness to the broth of this soup.
• Dill weed: Fresh dill weed is added to pair with the dill pickles. However, you can also use dried dill weed if that’s what you have on hand; just use less of it, because it’s a stronger concentration. Dill weed can also be used as a garnish on top of the soup when it’s finished.
• Curry powder: Curry powder is the secret, surprise added flavor of this dish, and it will make this dill pickle soup unique among the rest.
• Bay leaves: Bay leaves are added to this soup to simmer in the broth for extra flavor. Just remember to discard the leaves before serving.
• Whole milk: Dill pickle soup is typically creamy, so our recipe uses whole milk to make it happen. You could use less of it and add in heavy cream if you want to make this soup even creamier.
• Croutons, fresh dill, cracked black pepper (optional): These make optional, but desirable, toppings on each serving bowl.

Directions

Step 1: Cook the vegetables

ERIC KLEINBERG FOR TASTE OF HOME

In a large saucepan, heat the butter over medium heat. Add the onion and cook until the pieces are tender, three to five minutes. Add in the garlic and cook for another minute, stirring occasionally.

Step 2: Make the soup base

ERIC KLEINBERG FOR TASTE OF HOME

Stir in the flour until it is blended with the vegetables. Gradually whisk in the chicken broth and the white wine until everything is blended.

Step 3: Add the rest of the ingredients

ERIC KLEINBERG FOR TASTE OF HOME

Add the pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. Let the soup come to a boil, then cook for three to five minutes, stirring constantly. The soup should have a thick consistency.

Step 4: Stir in the milk, then serve

ERIC KLEINBERG FOR TASTE OF HOME

Reduce the heat, and slowly stir in the milk. Remove the bay leaves, then ladle the soup into bowls and serve with croutons, fresh dill and fresh cracked pepper, as desired.

ERIC KLEINBERG FOR TASTE OF HOME

Dill Pickle Soup Variations

• Add bacon, ham or sausage: Turn this simple soup into a whole meal with filling protein options. Cooked and cubed ham is one of the most popular proteins used in recipes for dill pickle soup, but this dish would also taste good with cooked bacon or sliced kielbasa sausage.
• Make it vegetarian: This recipe can easily be made vegetarian with two simple swaps: Use vegetable broth instead of chicken broth, and take out the Worcestershire sauce. If you want to add some of that sweet and salty flavor back into the soup, feel free to use soy sauce or miso paste instead.
• Toss in more vegetables: Some variations of dill pickle soup will include more vegetables to make it heartier. Feel free to chop small pieces of potato and add them into the broth when you toss in the pickles, as well as any other vegetables you desire, like shredded carrots. If you decide to add them, when you bring the pot to a boil, reduce it to a simmer and let it simmer for 15 to 20 minutes, or until the potatoes are cooked through.
• Stir in dill pickle juice: For an extra pop of that dill pickle flavor, you can also stir 1 tablespoon of dill pickle juice into your soup.
• Make it creamier: While this recipe for dill pickle soup calls for milk, you can make it even creamier by stirring in heavy cream or dollops of sour cream when it’s time to add the dairy before serving.

How to Store Dill Pickle Soup

While dill pickle soup is best consumed day of, if you want to store the leftovers, the best thing to do is cover the soup in an air-tight container and store it in the refrigerator for three to four days.

Can you freeze dill pickle soup?

Yes, this dill pickle soup recipe can freeze for up to three months. Be sure to let it completely cool before storing it in airtight containers and placing them in your freezer. We recommend storing the soup in individual containers so it’s easy to remove and defrost single servings when you’re in the mood for more of this dill pickle soup.

How do you reheat dill pickle soup?

For the best results, reheat this dill pickle soup in a saucepan on the stove over medium-low heat. You can also heat it up in the microwave, just stir it every minute so it doesn’t overheat and the milk doesn’t start to curdle.

Dill Pickle Soup Tips

ERIC KLEINBERG FOR TASTE OF HOME

What’s the difference between dill pickles and pickles?

Dill pickles are typically jarred with fresh dill, and in some cases, garlic cloves. They’re set in a vinegar-based brine and can be pickled in a shorter amount of time. Regular pickles—also known as sour pickles—are fermented in a salt brine and take longer to ferment before they’re ready.

Can you make your own dill pickles for this soup?

If you’d enjoy the project of making dill pickles from scratch, you can easily throw together a batch of refrigerator dill pickles that would be ready to use in this soup in just 24 hours. Have a lot of pickling cucumbers that require you to make a batch? These old-fashioned garlic dill pickles will have you canning and storing pickles to enjoy far after the summer produce season is over.

Is dried dill stronger than fresh dill?

Yes, dried dill is a stronger concentration of fresh dill, which is why you’d want to use less of it in this recipe if you decide to make the swap. Just 1 teaspoon of dried dill is equivalent to 1 tablespoon of fresh dill in terms of taste, so be sure to not overdo it.