• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Soup Recipes

    Polish Potato and Dill Pickle Soup

    Jan 25, 2022 | by Jennifer | Last Updated: Feb 1, 2022

    Jump to Recipe

    A traditional Polish potato and dill pickle soup (Zuppa Ogórkowa), with sour cream and carrots. Hearty, easy and delicious and perfect with sandwiches.

    Polish potato and dill pickle soup in white bowl with spoon

    Jump to:
    • Why you'll love this dill pickle soup recipe
    • Key Ingredients
    • Step-by-Step Photos: How to make dill pickle soup
    • Cook's Notes
    • Variations
    • Making ahead, storing and freezing
    • What to serve with Dill Pickle Soup
    • Recipe
    • Save or share this recipe
    • Comments, Questions and Reviews

    Why you'll love this dill pickle soup recipe

    If you love dill pickles, you'll love this soup! Even if you just like dill pickles, you will love this soup :) It may sound a little odd and gimmicky at first read, but this traditional soup (Zuppa Ogórkowa) is a classic in Poland.

    This Polish dill pickle soup is both hearty and delicious, combining potatoes, onion and carrots, with sour cream and dill, for a lovely creamy and satisfying soup. Enjoy on its own or as a great side for sandwiches.

    Key Ingredients

    Potatoes - Russet potatoes (baking potatoes) are the best option for this soup, as they soften quickly and break apart a bit as they cook, contributing to the thickness of the soup. While you can use other potatoes here, the texture of the soup may not be the same and it may take longer for the potatoes to soften.

    Sour Cream - a full-fat sour cream is best for this soup, as the higher fat content minimizes curdling when it is added to hot soup.

    Dill Pickles - you will need jarred dill pickles, as you will need both the pickles and the dill pickle juice (the pickle brine) from the jar for this soup. Look for nice Polish dill pickles.

    Fresh Dill - fresh dill is especially nice in the soup, so I would recommend it if you can. Otherwise, you can use dried dill, using about 1/3 of the amount specified.

    Step-by-Step Photos: How to make dill pickle soup

    photo collage of steps to make dill pickle soup 1

    First Steps: Gather and prepare the ingredients. Start the soup by melting a pat of butter. Add the onions and carrots and cook, stirring regularly, for 4-5 minutes. Add the cubed potatoes and cook another couple of minutes. Add the chicken broth and dill pickle juice. Bring to a boil, then reduce heat and simmer until the potatoes are very tender.

    photo collage of steps to make dill pickle soup 2

    Finish the soup: Blend the soup with an immersion blender (or in small batches in a blender). Add the sour cream mixture, the shredded dill pickles and dill. Taste and adjust seasoning. Serve with fresh dill, chopped dill pickles and/or a dollop of sour cream.

    Cook's Notes

    • You can puree the soup as little or as much as you like, for a chunkier or smoother finished soup. If you need to use a blender, be sure to blend in small batches and place a tea towel over the top while blending. Don't over-fill the blender, as the steam can cause the lid to dislodge. Blend just about 1 cup at a time.
    • To prevent the sour cream from curdling in the soup, always use full-fat sour cream (lower fat sour cream is more prone to splitting) and make sure to is at room temperature when added to the soup. I like to stir a spoonful of the warm soup into the sour cream mixture to warm it a bit more, before adding to the soup. Add in small amounts and whisk well after each addition. Avoid boiling the soup after adding the sour cream.
    • Be sure to taste your soup at the end of cooking and adjust seasoning as needed, adding more salt and freshly ground pepper. If you feel like it needs a little more dill flavour, you can also stir in another tablespoon of pickle juice. Keep in mind though that if you are garnishing the soup with fresh dill and/or chopped dill pickles, more dill flavour will be added through the garnishes.

    Variations

    1. Add pan sautéed slices of kielbasa.
    2. Use garlic dill pickles to add some garlic flavour to your soup.

    Making ahead, storing and freezing

    You can easily make this soup ahead and re-heat to serve. It shouldn't thicken in sitting in the refrigerator, but if it does a bit, thin with a splash more chicken broth.

    Keep any leftover dill pickle soup in the refrigerator for about 3 days, or freeze for longer storage.

    What to serve with Dill Pickle Soup

    Dill Pickle Soup makes a great side soup with something like a Reuben Sandwich or make some Pretzel Bun and make some pastrami sandwiches.

    Polish potato and dill pickle soup in white bowl with spoon

    Recipe

    Polish potato and dill pickle soup in white bowl with spoon

    Polish Potato and Dill Pickle Soup

    A hearty and delicious Traditional Polish soup, with potatoes, carrots, sour cream, dill and dill pickles.
    Author: Jennifer
    5 stars from 2 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Soup
    Servings 4 servings

    Ingredients
     

    Soup:

    • 2 Tablespoon butter
    • 1/2 cup onion, diced, about 1 med onion
    • 1 cup carrot, grated, well packed, about 1 large carrot
    • 3 cups russet baking potatoes, peeled and chopped
    • 1/2 teaspoon fine salt
    • 1/4 teaspoon freshly ground black pepper
    • 4 cups chicken or vegetable broth
    • 3-4 Tablespoon dill pickle liquid, from the jar
    • 1/2 cup full-fat sour cream, at room temperature
    • 2 Tablespoon all-purpose flour
    • 1/3 cup dill pickles, grated
    • 1/2 Tablespoon fresh dill, chopped

    Garnish Options:

    • 1/4 cup dill pickle, finely diced
    • 1/2 Tablespoon fresh dill
    • Dollop of sour cream
    Prevent screen from going dark

    Instructions
     

    • Take the sour cream out of the fridge before you start, so that it will come to room temperature before it is added to the soup.
    • In a large pot over medium heat, melt the butter, then add the onions and carrot. Sauté for about 4-5 minutes or until softened. Add the potatoes and 1/2 tsp each salt and the 1/4 tsp pepper. Cook, stirring, for about 2 minutes.
    • Add the broth and dill pickle liquid. Bring to a boil, then reduce heat to medium-low and simmer gently, for about 20-30 minutes or until potatoes are very soft (time will depend on how small or large the potatoes were chopped).
    • Use an immersion blender in the pot to purée about half the soup, leaving some chunks (or transfer about half the soup in batches to a blender and purée until smooth, then return to the pot).
    • In a small bowl, whisk together the sour cream and flour. Drizzle in about 1 Tbsp of the warm soup and whisk in (to warm the sour cream mixture a bit). Gradually add dollops of the sour cream mixture into the soup, whisking really well after each addition until blended, until all the sour cream mixture has been added. Stir in the shredded pickles. Cook over medium-low heat, stirring often, for 5 to 10 minutes or until warmed and slightly thickened. Stir inthe fresh dill. Taste the soup and and season to taste with additional salt and pepper.
    • Serve soup with additional fresh dill for garnish, some diced dill pickles and/or a dollop of sour cream.

    Notes

    Grate the carrot and dill pickles with a box grater.
    If you don't have fresh dill on hand, you can use dried dill. Use about 1/3 of the amount specified for dried dill. 
    Refrigerate leftovers up to 3 days or freeze up to 3 months.

    Nutrition

    Serving: 1serving | Sodium: 1435mg | Calcium: 87mg | Vitamin C: 27mg | Vitamin A: 5752IU | Sugar: 4g | Fiber: 3g | Potassium: 855mg | Cholesterol: 30mg | Calories: 244kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 7g | Fat: 12g | Protein: 5g | Carbohydrates: 31g | Iron: 2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Soup
    Cuisine American, Canadian
    Never miss a new recipe!SIGN UP for email updates!

    Web Story for Polish Potato and Dill Pickle Soup »
     
    Adapted from a LCBO Food & Drink recipe. I have made some changes to their original recipe.

    Save or share this recipe

    PinShareTweetShares359

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. Carole Ann says

      January 29, 2022 at 1:27 pm

      5 stars
      I was researching some comfort soup for these cold days and look what I found. This soup is ‘stick to your ribs’ quality and delicious. I am not a fan of dill pickles, so I had my doubts. This combination of dill pickles, fresh dill, and the dill pickle liquid make this soup star quality.

      Thank you Jennifer.

      Reply
      • Jennifer says

        January 29, 2022 at 1:36 pm

        I'm so glad you enjoyed it, Carole Ann! I am not a really big dill pickle lover (like some in my family :), but I agree, it is such a wonderful flavour in this soup. Thanks so much!

        Reply
    2. Cheyanne @ No Spoon Necessary says

      January 25, 2022 at 7:52 pm

      5 stars
      I’ve never heard of this soup before, and that’s a shame because it’s right up my alley! I’ll devour anything involving ‘taters and I love pickles, so this is a must try recipe!

      Reply
      • Jennifer says

        January 25, 2022 at 8:04 pm

        Thanks Cheyanne. It's a delicious soup!

        Reply

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.