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Chef's Choice: Polish Dill Pickle Soup Recipe

Chef's Choice - Bring the taste of Variety into your home with the following recipe from one of our talented executive chefs, Chef Amanda!

 
Delicous dill pickle soup in a to-go container

Dill Pickle Soup ("Zupa Ogórkowa" in Polish) is a rich, comforting vegetable soup that could even convert pickle skeptics into fans! Its bold flavors and hearty texture make it a must-try for anyone who enjoys a unique twist on traditional soups. 


This versatile dish can easily be made vegetarian by substituting chicken broth with vegetable broth, making it suitable for various diets. For an added protein boost, simply incorporate shredded chicken into the soup. 

 
Key Ingredients in Dill Pickle Soup: 
  • Dill Pickles – For the best flavor, choose salt-brined pickles over vinegar-brined ones for a more authentic taste. 

  • Broth – Opt for low-sodium chicken or vegetable broth to balance the soup, as the pickles and brine contribute plenty of salt. 

  • Sour Cream – Stirring in sour cream gives the soup a rich, creamy texture that perfectly complements the tanginess of the pickles. 

  • Dill – Fresh dill adds a burst of brightness to every spoonful, enhancing the soup’s signature flavor. 


Try making this delicious soup to experience a savory, comforting dish that’s as versatile as it is satisfying! 

Ingredients for Polish Dill Pickle Soup
 

The following recipe makes enough for 4-6 people.

Polish Dill Pickle Soup (Zupa Ogórkowa)

Ingredients: 

  • 2 Tbs of Unsalted Butter 

  • ½ cup of finely minced Onion 

  • ½ cup of grated Carrot 

  • 1 cup of Dill Pickles, thinly sliced 

  • 5 cups of Chicken Broth 

  • 3 medium Potatoes, peeled & diced 

  • 4 ½ Tbs of Sour Cream 

  • 1 ½ Tbs of Flour 

  • 3/4 cups of Pickle Juice 

  • 1 tsp of Salt 

  • ¼ tsp of Black Pepper 

  • 4 Tbs of freshly chopped Dill 


Instructions: 

  1. Heat butter in a large non-stick pan over medium heat.

  2. Add your onions and carrots to the butter and cook until softened, about 6 minutes. Add in your pickles and cook for about 3 minutes more.

  3. While your onions and carrots are cooking, whisk together your sour cream, flour and 3 tablespoons of pickle juice in a small bowl.

  4. Using a large stockpot, bring your broth and remaining pickle juice to a boil and add the potatoes. Cook for 10 minutes.

  5. Stir in your sautéed vegetables and sliced pickles along with the salt, pepper and flour mixture. Cook until potatoes are tender, about 15-20 minutes.

  6. Serve immediately. Garnish with fresh dill & enjoy!



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