Dill Pickle Soup Recipe: Let’s be honest: dill pickles are already a love-it-or-hate-it ingredient. But turn them into a soup? That sounds outrageous… until you try it. Dill pickle soup is that quirky Eastern European dish that surprises you in the best way. It’s cozy, creamy, tangy, and full of bold flavors that somehow work like magic together.
People love this soup because it breaks the rules. Instead of traditional veggie or meat flavors, you get this beautiful blend of sour from the pickles, creaminess from the dairy, and a hearty feel from potatoes and broth. It’s the kind of soup that leaves your taste buds both comforted and excited.
If you’ve never had dill pickle soup before, now is the time to give it a shot. It’s budget-friendly, easy to make, and perfect for a cold night or whenever you’re craving something totally different but delicious.
List of Ingredients You’ll Need
Before we dive into the steps, let’s get our ingredients in order. This soup doesn’t require anything fancy—but every component plays a role in making it delicious.
Core Vegetables
- 4-5 medium russet or Yukon gold potatoes, peeled and diced
- 2 large carrots, peeled and grated or chopped
- 1 medium yellow onion, finely chopped
- 2-3 garlic cloves, minced
These veggies form the base of the soup. Potatoes add heartiness, carrots give color and sweetness, and onions plus garlic build the flavor foundation.
Flavor Enhancers
- 5-6 dill pickles, grated or finely chopped
- ¾ cup pickle juice (from the jar)
- 4 cups vegetable or chicken broth
Dill pickles are obviously the star here. The pickle juice adds that punch of briny flavor you can’t replicate with anything else.
Dairy for Creaminess
- 1 cup sour cream or heavy cream
- 2 tablespoons all-purpose flour (for thickening)
You can go with either sour cream for tang or heavy cream for a silkier texture. Flour helps bind the ingredients and thickens the broth slightly.
Herbs and Spices
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and black pepper, to taste
- Optional: paprika or cayenne, for a little heat
Dill enhances the herbal, fresh note that pairs beautifully with the pickles. Spices balance everything out.
Optional Add-ins
- Cooked bacon bits
- Chopped kielbasa or smoked sausage
- A dash of hot sauce
Want to take it up a notch? These extras give your soup extra depth and protein.
Kitchen Tools Required
Before you get cooking, make sure your kitchen is ready. Here’s what you’ll need:
- A large soup pot or Dutch oven
- A wooden spoon or spatula for stirring
- A ladle for serving
- A cutting board and knife for chopping
- Grater for pickles and carrots
- Blender (optional) for smooth texture
Step-by-Step Guide to Making Dill Pickle Soup
Dill Pickle Soup is creamy, tangy, and surprisingly comforting. Don’t worry—it’s balanced, not overpowering. Let’s make it step by step.
Step 1: Prep All Ingredients
Dice onions, carrots, and celery. Peel and cube the potatoes. Grate or finely chop dill pickles and measure out pickle juice. Have broth, butter, flour, sour cream (or heavy cream), and fresh dill ready.
Step 2: Sauté the Vegetables
In a large pot over medium heat, melt butter or heat oil. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant, stirring occasionally.
Step 3: Add Broth and Potatoes
Pour in the broth and add the diced potatoes. Stir well and bring the soup to a gentle boil.
Step 4: Simmer Until Tender
Reduce heat and simmer for 10–15 minutes, or until the potatoes are fork-tender.
Step 5: Add Pickles and Pickle Juice
Stir in the chopped pickles and a splash of pickle juice. Simmer for another 5 minutes to let the flavors blend.
Step 6: Make the Roux for Thickness
In a separate pan, melt butter and whisk in flour. Cook for 1–2 minutes until lightly golden. Slowly whisk in a ladle of hot soup, then stir the mixture back into the pot.
Step 7: Stir in Sour Cream or Heavy Cream
Lower the heat and gently stir in sour cream or heavy cream. Do not boil—this keeps the soup smooth and creamy.
Step 8: Season to Perfection
Season with salt, black pepper, and fresh or dried dill. Adjust with more pickle juice if you want extra tang.
Step 9: Optional Blending for Texture
For a creamier soup, blend a portion using an immersion blender, leaving some chunks for texture.
Step 10: Serve It Hot and Garnish
Serve hot, garnished with fresh dill and extra pickles if desired. Comfort in a bowl! 🥣✨
Serving Suggestions
Wondering how to make this soup even better? Here are some pairing ideas and creative serving methods.
Best Sides to Pair With Dill Pickle Soup
- Crusty bread or sourdough: Perfect for dipping.
- Garlic knots or soft rolls: Adds buttery richness.
- Pierogis or potato pancakes: Stick with the Eastern European theme.
Bread or No Bread?
Some folks skip the bread altogether and enjoy a second bowl instead. But if you’re feeding a crowd or want to stretch the meal, bread is your best friend.
Tips and Variations
Want to shake things up? Here’s how to make your dill pickle soup fit different diets and flavor preferences.
How to Make It Vegan
- Use vegetable broth instead of chicken broth.
- Replace sour cream with plant-based alternatives (cashew cream or vegan sour cream).
- Use olive oil or vegan butter in the roux.
Spicy Pickle Soup Twist
- Add red pepper flakes, jalapeños, or hot sauce for a little fire.
- Use spicy dill pickles instead of regular ones.
Using Different Types of Pickles
- Polish-style pickles bring more garlic flavor.
- Kosher dills are bold and balanced.
- Avoid sweet pickles unless you want a totally different (and less tangy) result.
Mix and match until you find your perfect pickle personality.
Storage and Reheating
Got leftovers? Lucky you—this soup reheats beautifully and often tastes even better the next day.
How to Store It Properly
- Let the soup cool completely before storing.
- Keep it in an airtight container in the fridge for up to 4 days.
- Stir before reheating to recombine any separated ingredients.
Freezing Tips
- You can freeze it, but dairy-based soups may separate when thawed.
- If freezing, leave out the sour cream and add it fresh after reheating.
Reheating Without Curdling the Cream
- Reheat gently on low heat, stirring often.
- Avoid boiling—it can cause the cream to split and change the texture.
Nutritional Value
Let’s talk health. Dill pickle soup may sound indulgent, but it’s actually full of nourishing ingredients.
Calories and Macronutrients (Per Serving Estimate)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 5-7g |
| Carbohydrates | 30-35g |
| Fat | 12-15g |
| Fiber | 3-4g |
Varies based on cream choice and any added meat or toppings.
Benefits of Fermented Ingredients
- Pickles and pickle juice are great for gut health thanks to their fermentation.
- They’re also rich in electrolytes, like sodium and potassium.
Just be mindful of the sodium content if you’re watching your intake.
FAQs about Dill Pickle Soup Recipe
1. Can I use sweet pickles instead of dill pickles?
You can, but it will completely change the flavor profile. Sweet pickles will make the soup taste more like a creamy relish, which might be fun—but it won’t be the classic dill pickle soup experience.
2. Is this soup good for gut health?
Yes! Thanks to the fermented pickles and their juice, it can offer probiotics—especially if the pickles are naturally fermented (check the label). Just keep an eye on the sodium levels.
3. How do I keep the sour cream from curdling?
Always reduce the heat before adding sour cream, and stir it in slowly. You can also temper it with a bit of warm soup before fully mixing it in.
4. What meat can I add for extra protein?
Smoked kielbasa, diced ham, or even crispy bacon bits are great options. Just cook them first, then stir into the soup at the end.
5. Can this soup be made in a slow cooker?
Absolutely. Sauté the onions and garlic first, then add everything (except sour cream and flour) to your slow cooker and cook on low for 6-8 hours. Add the sour cream at the very end and stir until creamy.
Conclusion
Dill pickle soup is the kind of recipe that turns skeptics into believers. It’s zippy, hearty, creamy, and absolutely bursting with flavor. Whether you’re making it for the first time or adding your own twist, it’s one of those dishes you’ll come back to again and again.
It’s cozy enough for cold nights, quirky enough to impress guests, and simple enough for a weekday dinner. Plus, it’s a fantastic conversation starter—because really, who expects a soup made from pickles to taste this good?
So go ahead, grab a jar of dill pickles, roll up your sleeves, and give it a shot. You just might find your new favorite comfort food.
