Polish Dill Pickle Soup Recipe
This should not come as a surprise that Dill Pickle Soup (Zupa Ogórkowa) is a traditional Polish dish. For pickle loving Poles, just like marjoram they are the staple ingredients in Polish cuisine.
This Polish Dill Pickle Soup delivers a tangy, sour and refreshing flavor. Some may say the flavor is not what they expected, but much better. I bet it is the cream added to the Polish Dill Pickle soup that cuts through the sour notes and makes it smooth and creamy.
This creamy dill pickle soup recipe comes together in under one hour in one pot. You can very easily customize it to your liking when it comes to the texture. Leave the veggies as they are chopped, or emulsify them lightly to create a different texture.
Why You Will Love This Dill Pickle Soup Recipe
- Quick to make
- Adaptable to various dietary preferences
- Can be made even more flavorful with the use of homemade chicken broth
- Love pickles, this is your dish
- Versatile
- Easy to make vegan or vegetarian
- Comforting and filling
Ingredients, Variations and Substitutions
Dill pickles – crispy and sour in flavor; these tangy cucumbers are brined in a mixture of vinegar, water, salt, and dill weed. These dill pickles are often enjoyed as a snack or served alongside hearty dishes for a burst of acidity and crunch. Experiment with flavored dill pickles, like garlic or spicy kind for the extra kick. If you prefer a milder flavor, you can use half-sour pickles instead.
Fresh dill – right after the pickles, this is the star of the dish; When using fresh dill, it’s best to add it towards the end of the cooking process to preserve its vibrant flavor. If fresh is not available you can substitute dry dill, 1 tbps for each 3 tbsp of fresh dill. Alternatively, you can use parsley, chives, or cilantro for a different flavor profile.
Potatoes – added for their creamy texture. Waxy types like Yukon Gold or red potatoes are great choices, as they hold their shape well during cooking. Cut them into uniform bite size chunks. You can also skip them if you prefer lighter soup. You can substitute potatoes with other starchy vegetables such as sweet potatoes, parsnips, or turnips for a different flavor and texture.
Pickle juice – very flavorful liquid infused with the tangy, sour taste of vinegar and spices. It adds acidity and depth to dishes, making it a popular ingredient in marinades, dressings, and sauces. Adjust the amount to your linking, start small and add as you taste the soup. If you don’t have dill pickle juice on hand, you can substitute it with white vinegar or apple cider vinegar for a similar tangy flavor.
Carrots – optional but they add nice sweetness, crunch and color to the soup. You can dice them into small pieces, cut into rounds or shred. As an alternative you can use sweet potato, squash or parsnip.
Allspice berries – add warmth and slightly sweet and peppery flavor to this soup. Use them sparingly, as they have a potent flavor. Alternatively, you can use a combination of cinnamon, nutmeg, and cloves to replicate the flavor profile of allspice. Remove before serving.
Bay leaves – add subtle, herbal flavor with hints of eucalyptus and clove. Bay leaves should be added early in the cooking process to allow their flavor to infuse into the dish. Be sure to remove the bay leaves before serving, as they are not meant to be eaten.
Celery stalks – optional as well; they add nice crunchy texture and mild flavor. Fennel can offer similar flavor and texture. If you are not a fan of either, try thinly sliced green bell pepper.
Broth (Chicken Broth or Vegetable Broth) – base for this soups, stews, and sauces. If possible, use homemade vegetable or chicken broth.
Butter – needed to sauté the veggies; to make this soup dairy-free, you can substitute the butter with olive oil or vegan butter.
Onion – pungent and sweet, savory flavor. Delivers depth and complexity to this soup. Shallots or leeks are great choices if you are looking for a substitute.
Sour cream or heavy whipping cream – use one or the other to create creamy consistency of this soup. When using a sour cream mixture in hot dishes like soups, it’s important to temper it before adding it to prevent curdling. This can be done by gradually adding a small amount of hot liquid from the soup to the sour cream while stirring continuously.
Equipment you will need
Large soup pot or Dutch oven
Cutting Board and Knife
Measuring Spoons and Cups
Stirring Utensils
Grater (optional)
Soup Ladle
Blender (optional)
Top Tips
Balance the flavors – dill pickles and pickle juice provide a strong, tangy flavor. Remember to balance them with other ingredients like potatoes, carrots, and broth. Taste the soup as you go and adjust the seasoning as needed to achieve the perfect balance of flavors.
Choose the right pickles – opt for quality dill pickles with a bold, tangy flavor for the best results. You can also experiment with different varieties, such as garlic dills or spicy dills, to add extra depth of flavor.
Don’t overcook the potatoes – nobody likes mushy potatoes in their soup. Cut the potatoes into uniform pieces and cook them just until they are fork-tender.
Add sour cream or heavy whipping cream at the end – to prevent curdling, add the sour cream or heavy whipping cream to the soup at the end of the cooking process and remove the pot from the heat. Stir the cream into the soup gently until it’s fully incorporated.
Adjust seasoning before serving – taste it one final time and adjust the seasoning if necessary. You may need to add a little more salt, pepper, or pickle juice to enhance the flavor and balance the taste.
Garnish – yes, add more fresh dill, a dollop of sour cream, a sprinkle of chopped green onions, or a drizzle of olive oil are all excellent options. Think, flavors and textures.
Experiment – Feel free to customize your dill pickle soup by adding extra ingredients like diced cooked chicken, ham, or smoked sausage.
Step by step instructions, stove top
- Prepare the Vegetables – wash, peel and dice or slice to small pieces, rounds or cubes. Finally chop the fresh dill.
- In a large stock pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery and carrots to the pot and sauté until soft and translucent, about 5 – 7 minutes.
- Add the chopped potatoes and dill pickles to the pot. Stir to combine and sauté for an additional 2-3 minutes to allow the flavors to meld.
- Pour in the broth and pickle juice, ensuring that the vegetables are fully covered. Add the allspice berries and bay leaf to the pot. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the vegetables are tender.
- Once the vegetables are cooked through, remove the pot from the heat.
- If desired, use a ladle and remove about a cup of the soup and blend it until smooth in a blender or with an immersion blender
- In a separate bowl gradually add the sour cream to the blended cup of soup stirring continuously to temper it.
- Pour the tempered cream mixture back into the soup pot and stir until fully incorporated.
- Stir in the chopped fresh dill.
- Ladle the dill pickle soup into bowls. Garnish with additional fresh dill, a dollop of sour cream or heavy whipping cream, and freshly cracked black pepper, if desired.
Step by step instructions, instant pot
- Turn on the Instant Pot and select the “Sauté” function. Once hot, add the butter to the pot. Add the diced onion to the pot and sauté for 3-4 minutes until softened.
- Add the chopped potatoes, sliced carrots, chopped celery, and diced dill pickles to the pot. Sauté for an additional 2-3 minutes.
- Pour in the chicken broth and dill pickle juice, ensuring the vegetables are fully covered.
- Add the allspice berries and bay leaf to the pot. Season with salt and pepper.
- Secure the lid on the Instant Pot and set the valve to the sealing position.
- Select the “Manual” or “Pressure Cook” function and set the timer for 8 minutes on high pressure.
- Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully perform a quick release by turning the valve to the venting position to release any remaining pressure.
- Once the pressure has released, carefully open the lid of the Instant Pot.
- If desired, use a ladle to remove about a cup of the soup and blend it until smooth using an immersion blender or regular blender. Return the pureed soup to the pot.
- Stir in the chopped fresh dill.
- In a small bowl, whisk the sour cream or heavy whipping cream until smooth. Gradually add a ladleful of the hot soup to the cream while stirring continuously to temper it. Pour the tempered cream mixture back into the soup pot and stir until fully incorporated.
Best way to enjoy Dill Pickle Soup
Serve dill pickle soup hot in bowls as a comforting and flavorful starter or main course.
Accompany each serving with crusty bread or crackers
Garnish each bowl with fresh dill, a dollop of sour cream or heavy whipping cream, and freshly cracked black pepper for added flavor and visual appeal.
Add meat – diced cooked chicken, ham, or smoked sausage are great choices
Serve alongside a light side salad for a complete and balanced meal.
Add a splash of your favorite hot sauce to the soup just before serving to complement the tangy and creamy elements of the soup.
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Storage instructions, reheating
- Refrigeration:
- allow the soup to cool completely before transferring it to an airtight container. Place the container in the refrigerator and store for up to 3-4 days.
- Freezing:
- Dill pickle soup can be frozen for longer-term storage. Allow the soup to cool completely, then transfer it to a freezer-safe container, leaving some room for expansion. Seal the container tightly and label it with the date. Store in the freezer for up to 2-3 months
- Reheating:
- Stovetop: Place – transfer the desired amount of soup to a saucepan or pot. Heat over medium-low heat, stirring occasionally, until the soup is heated through. Add a splash of broth or water if needed to thin out the soup as it reheats.
- Microwave: always use microwave -safe container. Cover loosely with a microwave-safe lid or paper towel to prevent splattering. Heat on high in 1-minute intervals, stirring in between, until the soup is heated through.
- Thawing Frozen Sauce: If you’ve frozen the soup, thaw it overnight in the refrigerator before reheating. Once thawed, follow the reheating instructions above.
Adjust Seasoning- taste the reheated soup and adjust the seasoning as needed with salt, pepper, or additional pickle juice to enhance the flavor.
Garnish Before Serving – add fresh dill, a dollop of sour cream or heavy whipping cream, and freshly cracked black pepper for added flavor and texture.
Polish Dill Pickle Soup
Equipment
- Large soup pot or Dutch oven
- Cutting board, Chef's knife
- measuring cups and spoons
- Stirring utensils
- Grater (optional)
- Blender (optional)
- vegetable peeler
- Soup ladle
Ingredients
- 3 tbsp fresh dill
- 4 medium size dill pickles
- 3-4 potatoes
- ¼ cup pickle juice
- 2-3 carrots
- 1-2 celery stalks
- 6 cups broth
- 2 tbsp butter
- 1 md onion
- ¾ cup sour cream or hwc
- ½ tsp salt
- ¼ tsp pepper
- 3-4 allspice berries
- 1 bay leaf
Instructions
- Prepare the Vegetables – wash, peel and dice or slice to small pieces, rounds or cubes. Finally chop the fresh dill
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery and carrots to the pot and sauté until soft and translucent, about 5 – 7 minutes.
- Add the chopped potatoes and dill pickles to the pot. Stir to combine and sauté for an additional 2-3 minutes to allow the flavors to meld.
- Pour in the broth and pickle juice, ensuring that the vegetables are fully covered. Add the allspice berries and bay leaf to the pot. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the vegetables are tender.
- Once the vegetables are cooked through, remove the pot from the heat.
- If desired, use a ladle and remove about a cup of the soup and blend it until smooth in a blender or with an immersion blender
- In a separate bowl gradually add the sour cream to the blended cup of soup stirring continuously to temper it.
- Pour the tempered cream mixture back into the soup pot and stir until fully incorporated.
- Ladle the Dill Pickle Soup to serving bowls. Garnish with additional fresh dill or herbs of your choice and a dollop of sour cream.
Notes
Nutrition
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Conclusion
Are you ready to indulge in the bold and tangy flavors of this Polish Dill Pickle Soup? Bursting with the flavors of fresh dill and zesty dill pickles, this soup delivers unique taste and satisfying texture.
Each spoonful offers a blend of tender vegetables infused with rich broth and refreshing pickle juice. Aromatic, fresh dill, allspice berries and bay leaf add comforting depth of flavor and complexity, while the sour cream and butter create smooth and rich finish. This Dill Pickle Soup is a true culinary adventure that will leave your taste buds craving more.
FAQ
What does dill pickle soup taste like?
Polish dill pickle soup or Zupa Ogórkowa has a unique flavor profile that combines the tanginess of dill pickles with savory and creamy elements. It has a distinct sour and tangy taste from the pickles and pickle juice, balanced by the creaminess of sour cream or heavy whipping cream and the earthiness of vegetables like potatoes, carrots, and celery.
Where does pickle soup originate from?
Dill pickle soup, also known as “zupa ogórkowa” in Polish, originates from Poland. It is a traditional Polish dish that has been enjoyed for generations. In Polish cuisine, pickles are a staple ingredient, and dill pickle soup is a popular way to incorporate their tangy flavor into a comforting and flavorful soup.
Is dill pickle soup vegetarian or vegan?
The vegetarian or vegan status of dill pickle soup depends on the type of broth and cream used. If vegetable broth and plant-based cream alternatives are used, the soup can be vegetarian or vegan-friendly. However, if chicken or beef broth and dairy-based cream are used, the soup would not be suitable for vegetarians or vegans.
Can I make dill pickle soup ahead of time?
Yes, dill pickle soup can be made ahead of time and stored in the refrigerator for 3-4 days or frozen for longer-term storage. Simply reheat the soup on the stovetop or in the microwave before serving.
Can I adjust the thickness of the soup?
Yes, you can adjust the thickness of the soup by controlling the amount of broth and cream used. For a thicker consistency, reduce the amount of broth and cream. For a thinner consistency, add more broth or water. You can also blend a cup or two of the soup to create thicker consistency.
Can I use different vegetables in dill pickle soup?
Yes, you can customize the vegetables in dill pickle soup to suit your taste preferences. While potatoes, carrots, and celery are traditional choices, you can experiment with other vegetables such as parsnips, sweet potatoes, or bell peppers.
What are some serving suggestions for dill pickle soup?
Dill pickle soup can be served as a starter or main course alongside crusty bread, crackers, or a side salad. Garnish each bowl with fresh dill, a dollop of sour cream or heavy whipping cream, and freshly cracked black pepper for added flavor and visual appeal.
Can I make dill pickle soup without dairy?
Yes, dill pickle soup can be made without dairy by using dairy-free alternatives such as coconut cream, almond milk, or soy milk in place of sour cream or heavy whipping cream. Additionally, you can use olive oil or vegan butter instead of butter for sautéing the vegetables.
Can I add meat to Dill Pickle Soup?
Yes, adding meat to this soup will make it even more delicious and hearty. Popular choices include diced cooked chicken, ham, or smoked sausage. These meats complement the tangy flavors of the pickles and add heartiness to the soup. It is recommended to cook the meat separately and add to the soup towards the end of cooking.
Is Dill Pickle Soup Keto?
Dill pickle soup can be keto-friendly. You will need to adjust how much and if at all you will use certain ingredients (potatoes and veggies) to make it. To increase the fat content you can add both sour cream and heavy whipping cream. Serve this soup with protein of your choice, like shredded chicken, diced ham, bacon or sausage to add more protein
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I hope you enjoy this delicious creamy dill pickle soup (Zupa Ogórkowa) recipe!
