Some dishes have a way of surprising you—in the best possible way. Dill Pickle Soup is one of those unforgettable recipes. If you grew up eating Eastern European food, you may already know the comfort this soup brings. If not, get ready for a flavor experience unlike anything else. This traditional Polish soup, known as Zupa Ogórkowa, delivers a perfect balance of creamy, savory, tangy, and herbal notes.
At first glance, the idea of pickles in soup might make you pause. But one spoonful, and everything clicks. The briny cucumbers melt into the broth, potatoes add heartiness, carrots add sweetness, and the fresh dill ties it all together. The aroma alone feels like stepping into a warm kitchen on a chilly afternoon. Whether you’re craving something nostalgic or searching for a new comforting recipe, this soup promises to become a regular in your rotation.
Dill Pickle Soup is easy enough for weeknights, impressive enough for guests, and customizable for every palate—mild, extra tangy, creamy, or rustic. Let’s bring this beloved European classic to your table.
Recipe Overview
Dill Pickle Soup is a warming, creamy potato-based soup infused with grated pickles, fresh dill, and a splash of brine for tang. Blending vegetables, broth, butter, and cream, it creates a unique balance of sour and savory flavors. Simple ingredients come together to deliver a rich, cozy bowl that tastes like tradition and comfort.
Ingredients & Instructions
This recipe comes together easily with everyday ingredients, but its flavor is anything but ordinary. Below is a detailed breakdown for success every time.
Ingredients
- 1 lb cucumbers in brine, grated and squeezed (reserve 1 cup brine/juice)
- 1 medium carrot, grated
- 1 lb potatoes, diced
- 1 medium onion, finely chopped
- 1 tablespoon butter (for onion & carrot)
- 2 tablespoons butter (for cucumbers)
- 6 cups chicken broth
- 1/3 cup heavy cream
- Fresh dill, chopped
- Salt & pepper, to taste
Step-by-Step Instructions
1. Prepare the Cucumbers
Start by grating your brined cucumbers. Squeeze out as much liquid as you can and set aside 1 cup of the brine/juice. You’ll use this later to adjust the soup’s tanginess.
Tip: Use a coarse grater for better texture in the final dish.
2. Prep the Vegetables
Grate the carrot, dice the potatoes, and finely chop the onion. Keeping everything uniform helps the soup cook evenly and enhances its flavor balance.
3. Sauté the Aromatics
In a large pot, melt 1 tablespoon of butter. Add the onion and carrot and cook until the onion turns soft and translucent. This step builds a sweet, savory base that helps balance the soup’s tang.
4. Cook the Cucumbers
In a separate pan, melt 2 tablespoons butter. Add the grated cucumbers and cook while stirring. This mellows their sharpness and deepens their flavor.
Transfer the cooked cucumbers to the main pot with the onion and carrot.
5. Add Broth and Potatoes
Pour in the chicken broth, add the potatoes, and cook until they’re tender. The potatoes give the soup its creamy, hearty backbone and absorb the sour notes beautifully.
6. Add Cucumbers and Simmer
Once the potatoes are soft, return the cooked cucumbers to the pot if you set them aside. Let the soup simmer briefly so the flavors meld without overcooking the vegetables.
7. Adjust the Sourness
Slowly add the reserved brine, tasting as you go.
If you like it mild, add a splash.
If you prefer bold, bright tanginess, add the full cup.
Remove the pot from heat before adding dairy to prevent curdling.
8. Temper the Cream
In a small bowl, mix the heavy cream with a ladle of hot soup. Stir gently to warm it up without shocking it.
Once tempered, pour it into the pot and stir until smooth. This keeps your soup silky and prevents clumps.
9. Finish with Dill and Seasoning
Stir in fresh chopped dill, then season with salt and pepper to taste.
Dill is essential here—not just a garnish, but a defining flavor that brightens the entire dish.
Your soup is now ready to serve—warm, comforting, and beautifully balanced.
Cooking Tips & Variations
1. Use Quality Pickles
Traditional Polish ogórki kiszone (fermented cucumbers) give the best flavor. If unavailable, use high-quality refrigerated brined pickles—not vinegar-based ones.
2. Add Meat for Heartiness
Add shredded chicken or diced sausage to turn the soup into a full meal.
3. Make It Vegetarian
Swap the chicken broth for vegetable broth and use oil instead of butter.
4. Lighten It Up
Replace heavy cream with half-and-half or a splash of milk.
Prefer dairy-free? Use full-fat coconut milk—it blends surprisingly well with the tangy base.
5. Boost the Texture
For a thicker soup, mash some potatoes in the pot before adding the cream.
For a thinner soup, add a bit more broth.
6. Adjust the Tang
The sourness depends on personal preference. Add brine gradually and taste as you go.
7. Don’t Skip the Dill
Fresh dill delivers a flavor dried dill simply can’t match. Add extra if you love herbal brightness.
Storage & Serving Suggestions
Storage
- Refrigerator: Keeps well for up to 4 days.
- Freezer: Avoid freezing—creamy soups with potatoes tend to separate and become grainy.
Reheating
Warm gently on the stovetop, adding broth if it thickens too much.
How to Serve
This soup shines with simple sides like:
- Crusty bread
- Rye bread with butter
- A light cucumber salad
- Pierogi or potato pancakes
It’s a perfect starter or a cozy main dish on a cool evening.
Dill Pickle Soup is a comforting treasure that perfectly captures the soul of Eastern European cooking—simple ingredients transformed into something truly memorable. The blend of creamy potatoes, tangy brined cucumbers, and fragrant dill creates a flavor that’s both nostalgic and completely unique. Whether you grew up with this soup or are trying it for the first time, it brings warmth, comfort, and a touch of old-world charm to your table.
Give it a try next time you’re craving something cozy and flavorful—you might just discover a new favorite.
FAQs
1. Can I use store-bought pickles?
Yes, but choose brined pickles, not vinegar-based ones.
2. Is the soup very sour?
It can be, but you control the sourness by how much brine you add.
3. Can I make this dairy-free?
Absolutely—use olive oil instead of butter and coconut milk instead of cream.
4. What potatoes work best?
Yukon Golds hold their shape well and give a creamy texture.
5. Can I add protein?
Yes—shredded chicken or smoked sausage blend beautifully with the flavors.
Dill Pickle Soup is a comforting Polish classic made with potatoes, grated pickles, dill, cream, and savory broth. A tangy, creamy, cozy recipe perfect for soup lovers.
