Dill Pickle Soup is a cozy but unique recipe that perfectly blends together creamy, tangy, and savory. Featuring dill pickles, potatoes, and a medley of spices, it’s great for pickle lovers and is a fun twist on traditional soups. Perfect for dinner or as a special appetizer.
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Dill Pickle Soup
If you’re looking to try something out of the ordinary that is equally comforting, let me introduce you to Dill Pickle Soup. Yes, you read that right—pickle soup.
Before you raise an eyebrow, consider this: this pickle soup recipe is the epitome of comfort food with a zesty twist. Imagine the heartiness of your favorite winter soup infused with the tangy goodness of dill pickles. Intrigued?
Based on a traditional Polish dill pickle soup recipe, this dish comes together with a delightful mix of ingredients that you probably already have in your pantry. From staple vegetables like onions and carrots to unique items like pickle juice and dried bay leaves, this dill pickle soup recipe brings together contrasting flavors in a harmonious blend that dances on your palate.
One of the best things about this recipe is its adaptability.
For vegetarians, swapping out the chicken stock for vegetable stock is an easy adjustment. Want to add more nutrients? Feel free to incorporate other vegetables like zucchini or even wilt in some spinach at the end.
And if you’re a fan of herbs other than dill, go ahead and experiment with thyme, rosemary, parsley, or tarragon to make this recipe dill pickle soup your own.
The dish is so versatile that you can even stir in some cooked egg noodles or macaroni for extra heartiness.
The bottom line? Don’t knock pickle soup until you’ve tried it. Whether you’re serving it up for a cozy family dinner or packing it for lunch the next day, this dill pickle soup is a keeper.
So, if you’re ready for a culinary adventure that’s comforting yet unexpected, Dill Pickle Soup is calling your name.
Dill Pickle Soup: Ingredients & Equipment
To make Dill Pickle Soup, you will need …
Ingredients
- butter – to saute the aromatics.
- onion, carrot, and garlic cloves – the aromatic base of the soup.
- all-purpose flour – for thickening the soup.
- chicken stock – I prefer unsalted so I can control the amount of salt in the dish. You can use vegetable stock in place of chicken to make this vegetarian.
- potatoes – I prefer russet.
- dill pickles – use your favorite kind!
- bay leaves, ground black pepper, and kosher salt – used for seasoning the soup.
- pickle juice, sour cream, heavy cream, and granulated sugar – combine for a creamy, tangy, savory broth.
- fresh chopped dill – to add flavor to the soup and for use as a garnish.
Equipment
- soup pot or Dutch oven and utensil for stirring – to cook the soup.
How to make Dill Pickle Soup
Cook the aromatics. In a Dutch oven or large stockpot, melt the butter. Add the onions and carrots and cook until softened. Then, add the garlic and cook until fragrant.
Stir in the flour. Add the flour and stir everything together well.
Stir in the broth. Slowly stream in the chicken stock while constantly stirring to avoid lumps.
Add ingredients. Add the potatoes, pickles, bay leaves, pepper, and salt, and stir to combine.
Cook. Bring to a boil, cover, and reduce to a simmer until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Add ingredients and continue to cook. Add the pickle juice, sour cream, heavy cream, and sugar, and stir to incorporate.
Stir in dill and serve. Just before serving, stir in the fresh dill. Serve with additional dill for garnish, if desired.
Dill Pickle Soup: FAQs
It is a unique blend of creamy, tangy, and savory flavors. Contrary to what you might think, the pickle flavor is not overwhelming but adds a delightful tang that complements the other ingredients.
The recipe calls for chicken stock, but you can easily substitute it with vegetable stock to make this a vegetarian dish.
Feel free to experiment! Good additions could include celery, bell pepper, zucchini, summer squash, or leafy greens like spinach or kale added toward the end of the cooking time.
Absolutely! While dill is a classic choice for this dish, you can also use other herbs like thyme, rosemary, parsley, or tarragon to tailor the flavors to your liking.
Yes, you can add cooked egg noodles or macaroni for a heartier version of this soup. Just make sure to adjust the cooking time accordingly or cook them separately and add them to individual bowls.
Leftovers can be stored in the fridge for up to 3 days. If you’d like to save it for later, this soup also freezes well and can be stored for up to 3 months.
You can reheat the soup on the stovetop over low heat, stirring occasionally, or use the microwave. Just be sure it’s warmed through before serving.
Dill Pickle Soup can be a unique and fun dish for special occasions. Serve it with crusty bread for a meal that will intrigue and delight your guests.
While the flavor profile is a bit unique, many children who enjoy pickles find this soup to be a hit. It’s a great way to introduce them to new flavors in a comforting format.
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Dill Pickle Soup
Equipment
Ingredients
- 4 tablespoons unsalted butter
- 1 small sweet onion small diced
- 1 cup small-diced carrot peeled
- 3 cloves garlic minced
- 4 tablespoons all-purpose flour
- 6 cups unsalted chicken stock
- 3 cups 1/2-inch diced russet potatoes peeled
- 1 ½ cups chopped dill pickles
- 2 dried bay leaves
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
- ½ cup pickle juice
- ½ cup sour cream
- ¼ cup heavy cream
- 2 teaspoons granulated sugar
- 2 tablespoons fresh chopped dill plus more for garnish
Instructions
- In a Dutch oven or large stockpot over medium heat, melt the butter. Add the onions and carrots and cook until softened, occasionally stirring for 10 minutes. Add the garlic and cook until fragrant, 30 seconds.
- Add the flour and stir everything together well. Cook for 1 minute.
- Slowly stream in the chicken stock while constantly stirring to avoid lumps.
- Add the potatoes, pickles, bay leaves, pepper, and salt, and stir to combine.
- Bring to a boil, cover, reduce to a simmer, and simmer for 20-25 minutes or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Add the pickle juice, sour cream, heavy cream, and sugar, stir to incorporate, and cook for 5 more minutes.
- Stir in the fresh dill.
- Serve with additional dill for garnish if desired.
Notes
- This is an extremely flavorful and comforting soup. The pickle flavor is not overwhelming at all!
- You can use vegetable stock in place of chicken to make this vegetarian.
- Other vegetables that would be good to add include celery, bell pepper, zucchini, summer squash, or wilt in baby spinach or chopped kale at the end.
- Served with crusty bread, this makes the best lunch or dinner. It may sound a little odd at first, but one taste and you will be hooked.
- Other fresh herbs that would be good are thyme, rosemary, parsley, or tarragon.
- Stir in cooked egg noodles or macaroni for a fun twist.
- Keep leftovers in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through. Freeze for up to 3 months.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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