Creamy Dill Pickle Soup (Zupa Ogórkowa)

Picture this: you’re cozied up on a chilly day, a bowl of something warm and tangy in your hands, each spoonful delivering a creamy, velvety texture that’s punctuated by the zippy crunch of dill pickles. Yes, dill pickle soup is a thing, and trust me, it’s the comforting, flavor-packed dish you didn’t know you needed. This beloved Polish classic is rich, hearty, and surprisingly easy to make. It’s one of those recipes that makes your kitchen smell like a warm hug—savory, briny, and just a little indulgent. Ready to try something new? Let’s dive in!

Why You’ll Love Creamy Dill Pickle Soup

Versatile: Whether you’re hosting a dinner party or looking for a unique twist on comfort food, this soup shines. It’s fancy enough for guests but comforting enough for a quiet night in.
Budget-Friendly: This recipe makes the most out of pantry staples like potatoes, broth, and, of course, dill pickles. Fancy flavor doesn’t have to cost a fortune.
Quick and Easy: With simple steps and minimal prep, it’s the perfect solution to weeknight dinner dilemmas.
Customizable: Love it extra tangy? Add more pickle juice. Prefer a mellower flavor? Reduce the brine or add extra cream.
Kid-Friendly (with a Twist): Many kids love the unexpected pop of pickle flavor. Plus, it’s a sneaky way to get them to eat their potatoes and broth-based veggies!

Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Potatoes

The hearty base of the soup, these soak up the tangy pickle flavor beautifully.

Dill Pickles

The star of the show! Their briny tang gives the soup its signature flavor.

Pickle Juice

Adds a punch of tanginess that makes this soup irresistibly unique.

Onion

Provides a savory depth to balance the brightness of the pickles.

Carrots

Bring a subtle sweetness that rounds out the soup’s flavor profile.

Garlic

A touch of garlicky goodness enhances every spoonful.

Chicken or Vegetable Broth

The foundation of the soup, giving it a savory, comforting base.

Sour Cream

Creates that creamy, luscious texture while adding a slight tang.

Flour

Used to thicken the soup to that perfect velvety consistency.

Butter

For sautéing and adding a subtle richness.

Fresh Dill

A burst of herby freshness to tie everything together.

Salt and Pepper

Seasoning staples to perfect the flavor.

Instructions

Let’s transform these humble ingredients into a cozy bowl of deliciousness!

Sauté the Veggies

In a large pot, melt the butter over medium heat. Add the diced onion, garlic, and carrots. Sauté until the onion is soft and translucent, about 3-4 minutes.

Cook the Potatoes

Add the potatoes to the pot along with the broth. Bring to a boil, then reduce the heat to simmer until the potatoes are tender, about 15 minutes.

Add the Pickles and Pickle Juice

Stir in the grated pickles and pickle juice. Let everything simmer together for another 5-7 minutes to meld the flavors.

Make It Creamy

In a small bowl, whisk together the sour cream and flour until smooth. Slowly stir this mixture into the soup, whisking constantly to prevent lumps. Let the soup simmer gently for another 5 minutes, allowing it to thicken.

Season and Garnish

Stir in fresh dill, then season with salt and pepper to taste. Be mindful of the salt, as the pickles and pickle juice are naturally salty!

Serve and Enjoy

Ladle into bowls, garnish with extra dill if desired, and serve hot. Pair with a slice of crusty bread or enjoy on its own.

Nutrition Facts

Servings: 6
Calories per serving: Approx. 200

How to Serve Creamy Dill Pickle Soup

With Crusty Bread: A slice of sourdough or rye is perfect for soaking up the broth.
As a Starter: Serve smaller portions as an appetizer before a hearty main course.
With Toppings: Add a dollop of sour cream, a sprinkle of cheese, or even crumbled bacon for extra indulgence.
With a Side Salad: A fresh, simple salad with a light vinaigrette complements the tanginess of the soup beautifully.

Additional Tips

• Make It Vegetarian: Use vegetable broth and omit any non-vegetarian toppings.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the creamy texture.
• Freezing: This soup freezes well—just omit the sour cream and add it after reheating.
• Boost the Protein: Add shredded chicken or chickpeas for an extra protein punch.
• Dial Down the Tang: Use less pickle juice and add a splash of heavy cream for a mellower flavor.

FAQ

Q1: Can I use pickle spears instead of whole pickles?
A1: Absolutely! Just make sure to grate or chop them finely for even distribution.
Q2: What type of potatoes work best?
A2: Russet or Yukon Gold potatoes are ideal for their creamy texture.
Q3: Can I make this soup ahead of time?
A3: Yes, it’s even better the next day as the flavors deepen. Just store it in the fridge and reheat gently.
Q4: Is there a substitute for sour cream?
A4: Greek yogurt or heavy cream work well as alternatives.
Q5: How can I make this gluten-free?
A5: Use a gluten-free flour or cornstarch slurry to thicken the soup.
Q6: Can I add meat?
A6: Shredded chicken or diced ham make great additions for extra heartiness.
Q7: What’s the best pickle variety to use?
A7: Dill pickles are traditional, but you can experiment with bread-and-butter pickles for a slightly sweeter twist.
Q8: Can I skip the fresh dill?
A8: While fresh dill is ideal, dried dill can be used in a pinch—just use half the amount.
Q9: What’s the best way to reheat this soup?
A9: Reheat on the stovetop over low heat, stirring occasionally, to preserve its creamy texture.
Q10: Can I double the recipe?
A10: Yes, this recipe scales beautifully—just ensure you have a large enough pot!

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