Some recipes have a way of surprising you in the best possible way, and Dill Pickle Soup—known in Poland as Zupa Ogórkowa—is one of those delightful culinary discoveries. At first glance, the idea of a soup built around pickles might raise an eyebrow, especially if you’ve never tasted it before. But one spoonful is usually all it takes to turn skepticism into curiosity, and curiosity into love.
This soup is deeply rooted in Polish home cooking, where simple ingredients shine through thoughtful technique. It’s tangy, creamy, earthy, and wonderfully aromatic thanks to fresh dill. The combination of potatoes, carrots, onions, and cucumbers in brine creates a unique harmony—comforting like a traditional potato soup but elevated with a zesty pickle flavor that wakes up your taste buds.
Whether you grew up eating Eastern European dishes or you’re trying this for the first time, Dill Pickle Soup offers a welcome change from the everyday. It’s hearty without being heavy, refreshing in its brightness, and perfect for cozy nights, cool weather, or anytime you want something comforting yet unique. Let’s dive into this timeless bowl of flavor and learn how to bring it to your kitchen.
Recipe Overview
Dill Pickle Soup is a rich, lightly creamy, and tangy Polish soup made with cucumbers in brine, potatoes, carrots, onions, chicken broth, and dill. The brine adds a delicious, savory sourness while the vegetables provide warmth and heartiness. The soup is finished with heavy cream for balance and fresh dill for brightness. It’s incredibly simple to make, uses everyday pantry ingredients, and can be adjusted to your preferred level of tanginess. This dish is perfect as a complete meal or a flavorful starter for any dinner table.
Ingredients & Instructions
Ingredients
- 1 lb cucumbers in brine, grated and squeezed (reserve 1 cup brine/juice)
- 1 medium carrot, grated
- 1 lb potatoes, diced
- 1 medium onion, finely chopped
- 1 tablespoon butter (for onion and carrot)
- 2 tablespoons butter (for cucumbers)
- 6 cups chicken broth
- 1/3 cup heavy cream
- Fresh dill, chopped
- Salt and pepper, to taste
Step-by-Step Instructions
1. Prepare the Cucumbers
Start by grating the cucumbers directly over a bowl to catch any liquid. Once grated, grab handfuls and squeeze out as much liquid as you can. Measure out 1 cup total of the brine and juice—this will be used later to achieve the signature tangy flavor of the soup. Set the cucumbers aside.
Tip: If your cucumbers are extra sour or salty, you may want to add the brine gradually at the end so you can adjust the flavor to your liking.
2. Prep the Vegetables
Peel and grate the carrot, dice the potatoes into bite-sized pieces, and finely chop the onion. The grated carrot cooks quickly and blends well into the soup, giving it a naturally sweet undertone and lovely color.
3. Sauté the Aromatics
In a large soup pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion and grated carrot. Cook until the onion becomes soft and translucent. This step builds the savory base flavor of the soup.
Tip: A pinch of black pepper while sautéing enhances the aroma.
4. Cook the Cucumbers Separately
In a separate pan, melt 2 tablespoons of butter. Add the grated cucumbers and cook them for a few minutes, stirring often. This step helps mellow the sharp brine flavor and deepens the cucumber taste. Once done, transfer the cooked cucumbers to the soup pot with the onion and carrot.
5. Add Broth and Potatoes
Pour 6 cups of chicken broth into the pot, then add the diced potatoes. Bring everything to a low boil and cook until the potatoes are tender. This usually takes 10–15 minutes.
Variation Tip: You can use vegetable broth to make the soup vegetarian.
6. Add Cucumbers and Simmer
Once your potatoes are soft, add the cooked cucumbers to the pot. Let the soup simmer gently for another 5–7 minutes. This blends the flavors beautifully.
7. Adjust the Sourness
Gradually pour in the reserved cucumber brine. Start with half, taste, and add more based on your preferred level of tanginess. Some like it mild, while others enjoy a bold pickle punch. Remove the pot from the heat once you’re satisfied with the taste.
8. Temper the Cream
To prevent curdling, whisk a few spoonfuls of hot soup into the heavy cream to warm it up slowly. Then pour it into the pot and stir gently. This adds richness and rounds out the acidity.
9. Finish with Dill and Seasoning
Add a generous handful of chopped fresh dill, along with salt and pepper to taste. Fresh dill is essential—it brings vibrant color and the signature flavor that makes this soup complete. Give everything a final stir and serve warm.
Cooking Tips & Variations
1. Choose the Right Pickles
Traditional Polish pickles—fermented and stored in brine—work best. Avoid vinegar-based pickles, as the flavor becomes too sharp and one-dimensional.
2. Adjusting Tanginess
The amount of brine you add will determine the soup’s sourness. Start small and add more slowly. If it becomes too sour, a splash of cream or extra broth will mellow it out.
3. Add Protein
Some versions include shredded chicken, diced ham, or even bacon for added heartiness.
4. Make It Vegetarian
Use vegetable broth and swap butter for olive oil if desired.
5. Cream Options
For a lighter soup, replace heavy cream with half-and-half. For dairy-free, use unsweetened coconut cream—surprisingly delicious with dill!
6. Texture Tricks
If you prefer thicker soup, mash a few potatoes in the pot before adding the cucumbers. If you like it brothy, add an extra cup of stock.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Dill Pickle Soup freezes well—store for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm slowly on the stove over medium heat. Avoid boiling once the cream is added to prevent separation.
Serving Ideas
Serve with warm rye bread, crusty rolls, or garlic toast. A side of roasted vegetables, green salad, or pierogi also pairs beautifully. This soup works as a starter or a full meal depending on your serving size.
Its balance of creamy, savory, and tangy flavors makes it perfect year-round, but especially comforting on cool days when you want something warm and bright.
Dill Pickle Soup is one of those unforgettable recipes that offers comfort with a twist. The combination of creamy broth, tender vegetables, and briny cucumbers creates a harmony of flavors that’s both nostalgic and refreshing. Whether you’re cooking for family, exploring Eastern European dishes, or simply craving something different, this soup brings warmth, depth, and personality to your table.
It’s simple, affordable, flexible, and incredibly satisfying—exactly what great home cooking should be. So grab your pickles, chop your dill, and give this cozy classic a place in your kitchen. One bowl might just turn you into a devoted fan.
FAQs
1. Can I use store-bought pickles?
Yes, but choose pickles in brine, not vinegar. Fermented pickles give the best flavor.
2. Can I make this soup vegetarian?
Absolutely—just use vegetable broth and plant-based butter.
3. What if the soup is too sour?
Add more cream or broth, or balance with a pinch of sugar.
4. Can I thicken the soup?
Mash some of the potatoes or add a small slurry of flour and water.
5. Is fresh dill necessary?
Yes—dried dill doesn’t deliver the same flavor or brightness.
Dill Pickle Soup is a creamy, tangy Polish classic made with cucumbers in brine, potatoes, dill, and broth. Easy, comforting, and full of bold flavor!
