This creamy dill pickle soup (AKA Zupa Ogórkowa in Polish) is probably one of the most popular Polish soups out there.

IDK about you, but I’ve been a pickle girl my whole life. My grandparents once bought me a giant jar of pickles for Christmas and I started eating them as soon as I opened the gift. My great grandma was hollering about my sodium intake… butttttt I didn’t want to hear it at the time – I was in heaven!

If pickles are a staple in your household this Polish dill pickle soup will quickly join your recipe rotation.

Why you’ll love this Polish dill pickle soup

It’s comforting. This Polish dill pickle soup is like a warm hug in a bowl. It’s the perfect hot soup to serve to pickle lovers of any age!

It’s fairly simple to make. Between cutting the ingredients and tossing everything into a soup pot, there’s not much you have to do to make this dill pickle soup! It comes together in less than 30 minutes, too!

It’ll be a family favorite. I feel like even the pickiest eaters love dill pickles… which makes this traditional Polish soup perfect for them!

Ingredients

To make my version of this Polish dill pickle soup, you’ll need:

• Pickles – I mean DUH. You can’t have a dill pickle soup without dill pickles! Use as many (or as little) as you’d like. For this recipe, I used about 4 pickles.
• Pickle juice – The dill pickle juice is going to help bring that dill pickle flavor that you’re after. You don’t need a ton of it – but it does make all the difference!
• Vegetable broth – I’m a huge fan of veggie broth in this recipe. However, chicken broth can be used in place of it and the dill pickle soup will still taste amazing!
• Heavy cream – Instead of using sour cream, I like to use heavy cream in order to make my creamy dill pickle soup. More on that below!
• Fresh dill – Fresh dill is used within the soup itself as well as a topper – it brightens the soup a to and adds a bit more pickle flavor.
• Potatoes – I’ve found that russet potatoes are the best potatoes to use in this dill pickle soup recipe. Yukon gold could work, too!
• Shallot – A lot of people will use a white onion in this recipe, but I really like the flavor that a shallot brings to the dish.
• Corn starch – For the corn starch slurry needed to thicken the soup.
• Butter – Unsalted butter is great in this recipe, as the pickles (and pickle brine) is already salty enough.
• Bacon – Totally optional, but I love to top my dill pickle soup off with a bit of crispy bacon. A lot of other recipes you’ll see often use cubed ham!

Most of the time, Polish pickle soup will have a sour cream mixture made from flour and sour cream. I, however, make a corn starch slurry in place of the sour cream (mainly because I’m not the biggest sour cream fan out there).

Feel free to omit the corn starch and heavy cream for about 1 cup of sour cream and 2 TBSP of flour! Mix as you would the slurry and pour in at the same time as you would the heavy cream slurry!

Feel free to add some shredded carrots, cayenne pepper, celery, leeks, or parsnips to your Polish pickle soup! It’s a fairly customizable recipe.

How to make dill pickle soup

Melt the butter in a large soup pan over medium heat and add the shallots. Sauté until translucent, then add the cubed potatoes and vegetable stock.

Boil the potatoes for about 15 minutes (or until they’re fork tender) then add dill pickles and dill pickle juice. Boil for another 5 minutes.

In the meantime, add the heavy cream and corn starch to a mixing bowl and whisk to combine. Add it to the soup along with the fresh dill and let simmer for another five minutes.

Remove from heat, pour into bowls, top with additional fresh dill and some bacon, and enjoy!

Frequently asked questions

What does dill pickle soup taste like?

This dill pickle soup has a slight acidic taste. However, it’s also thick and creamy which helps to balance the flavors.

What type of pickles should I use?

Promise me one thing…

… you won’t use sweet pickles for this recipe.

You want sour dill pickles for this dill pickle soup recipe – nothing else! Grillo’s Pickles are some of the best pickles to use for this recipe!

How long will my dill pickle soup last?

Truth be told, this recipe really only lasts for about 2 days in the fridge. The flavors start to fade after a day or two – so I suggest making just enough soup to enjoy within that time frame!

However, you can freeze it for up to six months. Simply thaw over the stovetop for 10 minutes and enjoy!

Truly the Best Dill Pickle Soup

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Calling all dill pickle lovers!! This creamy, Polish dill pickle inspired soup was made for you. It’s hearty, comforting, and so easy to make – not to mention, you’ll want seconds (or thirds)!

• Author: Kayla
• Prep Time: 10 Minutes
• Cook Time: 20 minutes
• Total Time: 30 Minutes
• Yield: 4–6 Servings 1x

Ingredients

Scale 1x2x3x

• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 cup pickle juice
• 4 pickles, diced
• 2 potatoes, diced
• 1 shallot, diced
• 1/4 cup fresh dill, plus more for topping
• 2 TBSP cornstarch
• 2 TBSP butter
• Bacon, for topping (optional)

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Instructions

1. Melt the butter in a large soup pan over medium heat and add the shallots. Sauté until translucent, then add the cubed potatoes and vegetable stock. 
2. Boil the potatoes for about 15 minutes (or until they’re fork tender) and add in the diced pickles and dill pickle juice. Boil for another 5 minutes.
3. In the meantime, add the heavy cream and corn starch to a mixing bowl and whisk to combine. Add it to the soup along with the fresh dill and let simmer for another five minutes. 
4. Remove from heat, pour into bowls, top with additional fresh dill and some bacon, and enjoy!