I crafted this dill pickle soup using hearty chicken broth, crisp diced pickles, and tender potatoes simmered with chopped onion and garlic for depth. A touch of sour cream blends with fresh dill for an intriguing tang. Every spoonful hints at a bold twist on a familiar pickling recipe.

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I recently tried a version of Polish Dill Pickle Soup that really blew my mind. I was experimenting with new ideas for my recipes, and this one quickly became a favorite.

I started off by heating 8 cups of chicken broth in my pot and adding in 3 diced potatoes and a large chopped onion to lay the flavor base. I then tossed in 2 minced garlic cloves along with 2 tablespoons each of butter and all-purpose flour to create a light roux.

The real magic came when I stirred in 4 cups of diced dill pickles and a little bit of sugar to balance the tanginess. Once the soup had simmered, I folded in 1 cup sour cream and sprinkled 1/4 cup of fresh dill, plus salt and pepper to taste.

It turned out into a bold, easy soup recipe that pairs wonderfully with a sandwich for a quick soup dinner. Enjoy giving it a try!

Why I Like this Recipe

I like this recipe because the tangy dill pickles combined with the creamy sour cream create a whole new explosion of flavor that just makes my mouth water. I also really appreciate how simple it is to make even when I am in a hurry, yet it still tastes super impressive. The texture is amazing too since the potatoes get soft and all the ingredients blend together perfectly giving me a comforting feeling on cold nights. Lastly, I love that it reminds me of a cozy home cooked meal even if it isn’t perfect every time.

Ingredients

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Chicken broth gives a rich, protein-packed base boosting the overall savory taste.
Diced dill pickles add tangy freshness with a bright, sour twist and low calories.
Potatoes deliver hearty carbohydrates and subtle earthiness making the dish more filling.
Onions boost flavor and fiber while softening into a sweet, comforting base when cooked.
Garlic offers bold flavor and natural antioxidants that intensify the overall taste.
Sour cream provides a creamy texture along with a mild tang that balances flavors.
Fresh dill imparts a bright herbal aroma and extra zest to enhance the character.
Butter introduces smooth richness that marries well with both tangy and savory components.
Flour helps thicken the soup, tying the flavors together into a smooth consistency.

Ingredient Quantities

8 cups chicken broth

4 cups diced dill pickles (about 8-10 pickles)

3 medium potatoes, peeled and diced

1 large onion, chopped

2 garlic cloves, minced

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup sour cream

1 teaspoon sugar (optional but helps balance the flavors)

Salt and pepper to taste

1/4 cup fresh dill, chopped

How to Make this

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1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic; cook them until they start to soften, about 4-5 minutes.

2. Stir in the flour until it’s well combined with the butter and veggies. Cook for another minute to remove the raw flour taste.

3. Pour in the chicken broth and whisk it with the flour mixture until the soup base is smooth.

4. Add the diced potatoes to the pot. Bring the broth to a simmer and let it cook until the potatoes start to get tender, roughly 10 minutes.

5. Mix in the diced dill pickles along with sugar if you’re using it. Let everything simmer together for about 5 minutes.

6. Season the soup with salt and pepper to your taste.

7. Reduce the heat to low. Slowly stir in the sour cream making sure it blends well into the soup. Try not to let the soup boil hard after adding the sour cream to avoid curdling.

8. Continue cooking on low for another 3-4 minutes so all the flavors meld in.

9. Finally, add the fresh chopped dill and stir it in.

10. Serve the soup hot and enjoy this surprisingly tasty Polish dill pickle soup!

Equipment Needed

1. Large pot – you’ll need this to melt the butter and combine all the ingredients over heat
2. Measuring cups – for the chicken broth, sour cream, and other liquid measures
3. Measuring spoons – to get the butter, sugar, and flour just right
4. Cutting board – essential for chopping the onion, garlic, potatoes, and dill pickles
5. Sharp knife – for dicing the veggies and herbs properly
6. Whisk – to smoothly blend the flour and broth together without lumps
7. Wooden spoon – best for stirring the soup throughout the whole process
8. Ladle – useful for serving the hot soup in bowls

FAQ

Q: Can I substitute chicken broth for vegetable broth?

A: Yes, you can use vegetable broth if you want a lighter flavor. Just be aware that the dill pickles will be the star of the show.

Q: Do I really need to peel the potatoes?

A: Its best to peel and dice them for a smoother texture, but if you dont mind a bit more bite and color, you can leave the skins on.

Q: Can I replace dill pickles with other types of pickles?

A: You can try, but dill pickles give that signature tangy flavor. Other pickles might change the overall taste of the soup.

Q: How long do leftovers stay fresh?

A: You can keep leftovers in an airtight container in the fridge for up to 3 days. Just reheat it slowly on the stove to avoid curdling the sour cream.

Classic Dill Pickle Soup Recipe Substitutions and Variations

If you dont have chicken broth, you can use veggie broth or even turkey broth for a similar flavor.
If you cant find diced dill pickles, try using minced capers or chopped cornichons to keep that tangy kick.
If sour cream isn’t available, Greek yogurt is a good substitute that brings a creamy tang to your soup.
If you’re out of all-purpose flour, a gluten-free blend will work just fine though the texture might be a bit different.
If fresh dill is missing from your pantry, dried dill (use about half the amount) can still add that signature flavor.

Pro Tips

1. Make sure you add the sour cream on really low heat and stir it in slowly so it doesnt curdle the soup. I’ve learned that if you rush it, things can look a bit weird.

2. When you cook the onions and garlic, get good softening before you add any flour. This helps make sure the raw taste of the flour is gone and your soup base is smooth.

3. Be careful with the salt since the pickles are already kinda salty. Taste as you go so you dont end up over seasoning your soup.

4. If you really wanna amp up the flavor, try toasting the flour just a little extra in the butter and veggies. It gives a deeper flavor that kinda makes the soup rich in taste.

Classic Dill Pickle Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

250

kcal

Equipment: 1. Large pot – you’ll need this to melt the butter and combine all the ingredients over heat
2. Measuring cups – for the chicken broth, sour cream, and other liquid measures
3. Measuring spoons – to get the butter, sugar, and flour just right
4. Cutting board – essential for chopping the onion, garlic, potatoes, and dill pickles
5. Sharp knife – for dicing the veggies and herbs properly
6. Whisk – to smoothly blend the flour and broth together without lumps
7. Wooden spoon – best for stirring the soup throughout the whole process
8. Ladle – useful for serving the hot soup in bowls

Ingredients

8 cups chicken broth
4 cups diced dill pickles (about 8-10 pickles)
3 medium potatoes, peeled and diced
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup sour cream
1 teaspoon sugar (optional but helps balance the flavors)
Salt and pepper to taste
1/4 cup fresh dill, chopped

Directions

In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic; cook them until they start to soften, about 4-5 minutes.
Stir in the flour until it’s well combined with the butter and veggies. Cook for another minute to remove the raw flour taste.
Pour in the chicken broth and whisk it with the flour mixture until the soup base is smooth.
Add the diced potatoes to the pot. Bring the broth to a simmer and let it cook until the potatoes start to get tender, roughly 10 minutes.
Mix in the diced dill pickles along with sugar if you’re using it. Let everything simmer together for about 5 minutes.
Season the soup with salt and pepper to your taste.
Reduce the heat to low. Slowly stir in the sour cream making sure it blends well into the soup. Try not to let the soup boil hard after adding the sour cream to avoid curdling.
Continue cooking on low for another 3-4 minutes so all the flavors meld in.
Finally, add the fresh chopped dill and stir it in.
Serve the soup hot and enjoy this surprisingly tasty Polish dill pickle soup!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.