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Bowl of creamy Dill Pickle Soup with potatoes and dill pickles, garnished with fresh herbs.

Dill Pickle Soup

A creamy, tangy soup that combines the flavors of dill pickles, potatoes, and sour cream for a comforting and unique dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Polish
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons Butter For sautéing onions and carrots
  • 1 medium Onion, chopped Basic soup base
  • 1 medium Carrot, chopped Adds sweetness
  • 4 cups Chicken broth Veggie broth can be used for a vegetarian option
  • 2 medium Potatoes, cut into bite-size chunks Yukon gold or russet
For the pickle flavor
  • 1 cup Dill pickles, grated Use a garlicky deli style; avoid sweet pickles
  • 1/2 cup Pickle brine Add gradually for flavor
For finishing touches
  • 1 cup Sour cream Full fat is easiest to keep smooth
  • 1 tablespoon Fresh dill, chopped Add at the end for brightness; dried works too

Method
 

Preparation
  1. In a pot, melt the butter over medium heat and sauté the chopped onion and carrot until soft.
  2. Add the chicken broth and potatoes, and bring to a simmer.
Cooking
  1. Cook until the potatoes are tender, about 15-20 minutes.
  2. Stir in the grated pickles and a splash of pickle brine, starting with less and adjusting to taste.
Finishing
  1. Tempere the sour cream by whisking it with some hot broth before stirring it into the soup.
  2. Add fresh dill just before serving.

Notes

Do not boil the soup after adding sour cream to prevent separation. Adjust seasoning as needed, especially with salt and brine.