Dill Pickle Soup

Zupa Ogórkowa (Polish Dill Pickle Soup Recipe) features the tangy flavor of dill pickles paired with garlic, fresh dill, and a variety of vegetables in a creamy broth. It’s easy to make and perfect for cozying up with!

Prep Time20 minutes
Cook Time20 minutes
Servings5 servings


  • Cutting board
  • Chef’s knife
  • Vegetable peeler
  • 5-quart pot with a heavy bottom
  • Wooden stirring spoon
  • Potato masher


  • 4 tablespoons unsalted butter
  • 1 large yellow onion peeled and chopped (or 3 small onions)
  • 2 large carrots peeled and chopped
  • 2 large stalks celery chopped
  • 5 large cloves garlic peeled and crushed
  • 1 pound yellow potatoes peeled and cubed into 1/2-inch pieces
  • 1 cup diced dill pickles see Note
  • 4 cups chicken stock or vegetable stock
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 dried whole allspice berries or 1 pinch ground allspice
  • 3/4 cup sour cream
  • 1/4 cup dill pickle juice see Note
  • 3 tablespoons minced fresh dill

Serving Suggestions:

  • Sour cream for garnish
  • Fresh dill for garnish
  • Sourdough bread buttered


  • Add the butter to a 5-quart pot over medium heat. Once the butter is mostly melted, stir in the onion, carrot, and celery. Cook until the vegetables are starting to soften, about 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
  • Add the potato, dill pickle, chicken stock, salt, black pepper, and allspice, and stir. Turn up the heat to bring the soup to a boil, and then turn the heat down so the soup simmers, cover the pot, and cook until the vegetables are softened but not mushy, about 10 minutes.
  • Use a potato masher to coarsely mash some of the vegetables. This will help thicken the soup.
  • Remove from the heat and stir in the sour cream, dill pickle juice, and minced fresh dill. Taste and add additional salt and black pepper if desired.
  • Serve.


  • Nutritional Information: Information for this recipe was calculated without the Serving Suggestions.
  • Dill Pickles and Dill Pickle Juice: Make sure to use a sour dill pickle that isn’t overly vinegary for this recipe. I like to use half-sour pickles here.


Calories: 319kcal | Carbohydrates: 31g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1117mg | Potassium: 829mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4723IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 2mg

Article Categories:
Soup Recipes

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