Easy Dill Pickle Soup

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5 from 31 votes

Prep Time15

Cook Time30

Course: dinner, lunch, Soup

Cuisine: Polish

Servings:

Calories: 207kcal

Author: Agnieszka

Ingredients

5 oz dill pickles 4 large or 6 small ones, diced small or grated. See Note.
1 yellow onion medium, diced small
1 medium carrot peeled and diced small
1 tablespoon butter
1 tablespoon olive oil or other plant oil
1 lb potatoes Yukon gold or white, diced
1 garlic clove minced
6 cups chicken or vegetable broth homemade or storebought
½ cup light cream or heavy whipping cream
2 tablespoon fresh dill chopped
½ cup pickle brine optional
salt and pepper to taste

Instructions

Melt butter in 1 tablespoon oil in a Dutch oven or a soup pot on low medium heat.
Add diced onion and cook, stirring often, until softened, about 3-5 minutes.
Add diced carrot and cook 3 more minutes, stiring.
Finally, add minced garlic and cook until fragrant, about 1 minute.
Add diced potatoes and broth, and bring to boil.
Partially cover the pot and cook for 10 minutes.
Now add diced or grated pickles and pickle brine (if using) and cook 10 more minutes.
Check potatoes for doneness. If soft, stir in cream and chopped dill.
Taste and season with salt and pepper, if needed. You can also add a little more pickle brine, if you prefer brinier soup.

Notes

Use whatever dill pickles you like. Traditionally, Polish pickle soup (zupa ogórkowa) is made with brined sour pickles. That's what I used but regular dill pickles (made with vinegar) will also work.

If you don't have fresh dill, swap it for 2 teaspoons of dried dill weed.

Adding pickle brine makes the soup taste more sour. Add as much or as little as you like.

This soup comes out rather brothy. If you prefer thicker, creamier texture, blend 2 cups of the soup (with all the chunks) with an immersion blender and add the puree back to the soup.

The amount of salt will depend on the kind of broth and pickles you use. Just taste the soup at the end and adjust, as needed. Some pickles tend to be quite salty so you may not need any.

Yukon golds are my favorite potatoes to use in soups because they hold their shape and waxy texture. If you prefer, go with white, red or Russet potatoes.

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