Polish Dill Pickle Soup Recipe

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5 from 4 reviews

Pickle lovers, this is the soup for you! Polish Dill Pickle Soup brings the briny flavors of pickles to a simple potato soup. A tasty change of pace.


  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 carrots, chopped (about 1 1/2 cups)
  • 2 medium potatoes, small dice (about 3 cups)
  • 4 cups low sodium chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 tespoon soy sauce (low sodium)
  • 1 cup dill pickles, chopped in a small dice (plus additional chopped pickles for garnish)
  • 1 1/4 cups pickle brine or “juice” (the liquid from a jar of pickles)
  • 1/2 cup sour cream
  • 1 tsp fresh dill, chopped, plus additional for garnish
  • generous grinds of black pepper


  1. Sauté the onions: Melt the butter in a large pan on medium heat. Add the onions, sauté for about 5 minutes, stirring occasionally.
  2. Add carrots & potatoes: Add the carrots to the soup pot, cook for a few minutes. Stir in the potatoes.
  3. Simmer with broth: Add the broth to the pan, stir to combine with the vegetables. Raise the heat so that the liquid begins to boil, then reduce heat to simmer on medium low. Simmer for about 20 minutes so that the vegetables soften.
  4. Add the pickles: Stir in the diced pickles and pickle juice. Simmer for another 10 minutes so that the flavors combine.
  5. Finish the soup After the pickles have simmer for about 10 minutes, stir in the sour cream and the fresh dill to finish the soup. Serve the soup in bowls, finished with a few bits of chopped dill and diced pickle on the top. Enjoy!


  • We recommend a “basic” jar of dill pickles from the store. We used the Wegman’s store brand; something like Vlasic would work too. The organic Whole Foods brand we used on our first test batch didn’t taste as good.
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