Love hearty Winter warmers? Try my cauliflower casserole, beef tips and gravy, and cheeseburger soup next. I’ve been turning to my dill pickle soup recipe whenever I need a cozy yet exciting cold-weather meal to feed my family. Now, this soup may sound a little odd, but it will be after one spoonful of this delectable dish! My recipe is a play on classic Polish pickle soup or “Zupa Ogórkowa”. It’s stolen (I mean borrowed) from my aunty’s kitchen, and I’m sharing it with you today!
Why I love this recipe
Briny dill pickle goodness. If you’re a pickle superfan like me, you’ll love this soup! It’s briny, tangy, and creamy. Hearty and filling. A medley of vegetables, soft and creamy potatoes, and the sour cream mixture make this dill pickle soup recipe incredibly comforting and filling. Quick and easy. All you have to do is simmer all of the ingredients in one pot for less than 30 minutes. It’s that easy! Vegetarian. I kept this soup meat-free, but you can use chicken broth or add meat to satisfy your cravings.
Ingredients needed
Oil. To cook the vegetables. Classic soup vegetables. My soup begins with sauteed onion, carrot, parsley root, and celery. Vegetable stock (broth). If you don’t need to keep this recipe vegetarian, make it with chicken stock instead. Salt and pepper. To taste. Potatoes. Use white, starchy potatoes for maximum creaminess. I like Yukon Gold potatoes, Russet potatoes, and baby potatoes. Dill pickles. You can’t have pickle soup without dill pickles! Opt for larger pickles because you have more room to work with and personally, they are even juicier. Sour cream. Sour cream and pickles are a match made in heaven. For a lighter option, use plain Greek yogurt. Flour. A little flour is stirred into the sour cream mixture to help thicken the soup. Pickle brine. Save the leftover pickle juice when you dice the sour dill pickles. Fresh dill. Use a little less if your pickles are particularly dill-y.
How to make pickle soup
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Prep it in advance. When I’m low on time or meal prepping, I’ll get a headstart on this recipe by dicing the soup veggies, potatoes, and pickles a few days in advance. Even the sour cream mixture can be made 1 to 2 days before it goes into the soup. Keep everything in individual containers in the fridge until it’s time to cook. For a creamier consistency, blend some or half of the soup with an immersion blender or regular blender. Top with a garnish. Garnish the soup with fresh dill, a dollop of sour cream or Greek yogurt, sliced pickles, or crispy onions. Make it dairy-free. Just use dairy-free sour cream instead of the regular stuff. Add protein. If I need a heartier meal, I’ll add shredded chicken or white beans to the soup. I always make this soup after Thanksgiving and use up leftover roasted spatchcock turkey.
Storage instructions
To store: Store the leftover pickle soup in an airtight container in the fridge for up to 5 days. To freeze: Once the leftovers are cool, transfer them to an airtight freezer-safe container and freeze for up to 3 months. Let the soup thaw in the fridge before reheating. To reheat: I like to reheat the soup in a pot on the stovetop but you can also zap it in the microwave until it’s warmed through.
Frequently asked questions
More vegetarian soups
Roasted Cauliflower Soup Tuscan White Bean Soup Pumpkin Curry Soup 4 ingredient potato soup
Originally published November 2023, updated and republished October 2024
