Dill Pickle Soup, also known as Zupa Ogórkowa, is a classic Polish comfort food that’s also popular in parts of Russia and other Slavic countries. It made sound a little unusual, but I promise it is so good! It’s known for its sour brine from the pickles (obviously!), the creamy broth often thanks to sour cream, and is built on a simple base of potatoes, carrots, celery, and onion. The result is a soup that’s cozy, slightly sour in a great way, and insanely delicious.
If I’m being honest, this is one of those soups that sounds a little questionable until you actually taste it. Pickles…in soup? I get it. But once you do, it just clicks. It’s cozy in the same way potato soup is cozy, but with this tangy, savoury edge that keeps you going back for more and more. It’s going to surprise people and then win them over. If you’re even remotely a pickle person, this one’s for you. Want more unique recipes like this one? Try my Big Mac Salad or French Onion Potato Skins.
😍 Why You’ll Love Dill Pickle Soup
Unexpected but comforting: It’s tangy, creamy, and cozy all at once. The pickle brine adds just enough sourness to keep things interesting.
Hearty and satisfying: With potatoes, carrots, celery, and onion, this soup actually eats like a meal and keeps you full.
Creamy without being heavy: The sour cream gives it that classic richness, but the dill and pickles keep everything bright and balanced.
Perfect for cold days: This is the kind of soup you make when you want something warm, nostalgic, and a little different from your usual rotation.
What is Zupa Ogórkowa?
Zupa Ogórkowa is a traditional Polish soup that is made with sour pickles, potatoes, and a creamy broth that typically uses sour cream. It is pronounced “zoo-pat-aw-goor-kaw-vah”. zupa means soup, and ogórkowa means cucumber.
🥒 Ingredients To Make This Dill Pickle Soup Recipe
Olive oil: creates the rich, savoury base for the soup and helps the vegetables soften and develop flavour right from the start.
Unsalted butter: adds depth and richness that makes this soup taste comforting and full-bodied.
Garlic: minced for a savoury flavour that ties all the vegetables and pickle flavour together.
Carrots: bring a subtle sweetness that balances the tangy pickle brine.
Celery: adds gentle savoury depth and rounds out the aromatic base of the soup.
Yellow onion: softens and sweetens as it cooks.
Dill pickles: can’t have the soup without it! They’re chopped for texture and that signature sour, salty bite that makes this soup.
Potatoes: make the soup hearty and filling while soaking up all the tangy, creamy flavours.
Chicken or vegetable stock: forms the base; chicken stock adds extra depth, but vegetable stock works great too.
Dill pickle juice: enhances the pickle flavour.
Sour cream: gives the soup its signature creamy texture and slightly tangy finish.
Flour: helps thicken the soup.
Hot water: loosens the sour cream mixture so it blends smoothly into the soup without curdling.
Salt & black pepper: season the broth and bring all the flavours into balance.
Ground mustard: adds a subtle warmth and depth that complements the pickles perfectly.
Fresh dill: finishes the soup with that unmistakable fresh, herby flavour.
✔ How To Make This Dill Pickle Soup Recipe
Begin by chopping your vegetables into similar sized pieces and set aside. Chop your fresh dill, pickles and garlic. Set aside.
Bring a large pot to medium heat and add your olive oil and butter. Once melted, add your carrots, celery, and onion. Sauté for about 10 minutes or until the veggies become soft. Add your potatoes, garlic and spices and saute for an additional 2-3 minutes.
Add your stock and let simmer for 15 to 20 minutes, or until potatoes are cooked through and all vegetables are nice and soft. Once cooked add your pickles, fresh dill and pickle juice.
🤝 Sammy’s Tips for Dill Pickle Soup
- Begin by chopping all of your ingredients before getting started. This recipe comes together quickly, so having the veggies chopped and ready will speed up the process.
- Use a full fat sour cream. As mentioned, you can use an extra creamy greek yogurt although it does make it a bit grainy.
- Ensure the veggies are soft before you add your potatoes and other ingredients. This should take about 15 minutes.
- Use fresh dill. Dried dill doesn’t have the same punch as fresh does, and in this recipe you need the good stuff.
To a small bowl whisk together your sour cream, flour and hot water. Stir until no clumps remain. Turn your pot to low and slowly pour in your sour cream mixture. Add 1/2 cup to begin with and using a whisk mix continuously to ensure no clumps remain. Add the additional 1/2 cup and continue whisking until the sour cream has been dissolved.
Bring to a low boil to allow the soup to thicken slightly. About 3 minutes. Taste here to see if your soup needs any additional seasionings. Serve and top with more pickles and fresh dill.
🗒 Variations
Extra creamy: Stir in an additional spoonful of sour cream at the end for a richer, more indulgent bowl.
More tangy: Add an extra splash of dill pickle juice if you love that sharp, briny bite. Just go slowly and taste as you go.
With protein: Add shredded chicken or leftover rotisserie chicken to make it even more filling.
🗒 Substitutions
Stock: Vegetable stock works perfectly if you want to keep the soup vegetarian; chicken stock adds a bit more depth.
Sour cream: Extra-creamy Greek yogurt can be used instead, though the texture will be slightly less smooth.
Potatoes: Russet, yellow, or baby potatoes all work well. Use what you have on hand.
🍴 Leftovers? Lucky you.
Store any leftover dill pickle soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring often, or warm it in the microwave in short intervals. If it thickens in the fridge, just add a splash of stock or water to loosen it back up.
🤔 FAQ’S
Can I use a vegetable stock instead of chicken stock?
Although I prefer the flavours the chicken stock gives to the soup, vegetable broth also works.
Can I use other types of potatoes?
Russet, yellow, or baby potatoes all work well in this recipe.
Does this soup freeze well?
Because it’s made with sour cream, freezing isn’t ideal. The texture can change once thawed. If you want to freeze it, do so before adding the sour cream, then stir it in fresh when reheating.
Will the soup taste very “pickle-y”?
It’s definitely pickle-forward, but balanced. The potatoes, stock, and sour cream mellow out the acidity so it’s tangy, not overpowering.
What kind of pickles work best?
Classic dill pickles are best here. Avoid sweet or bread-and-butter pickles, as they’ll throw off the balance of flavours.
👩🏻🍳 Hungry For More?
If you loved this dill pickle soup recipe, then make sure to check out a few of my other favourite recipes you may also love:
- Chicken Pot Pie Soup
- Roasted Red Pepper and Tomato Soup
- Green Goddess Chicken & Orzo Soup
- Beef Barley Soup
- Creamy Chicken Tortilla Soup
- Potato Leek Soup
- Easy French Onion Soup
- Crockpot Beef Stew
- Buffalo Chicken Soup
- Stuffed Pepper Soup
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this dill pickle soup recipe (or any recipe of mine) don’t forget to leave a review.
Dill Pickle Soup
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 small yellow onion, chopped
- 1½ cups dill pickles, chopped
- 4 cups potatoes, russet or yellow, cubed
- 7-7½ cups vegetable or chicken stock , salted, start with 7 cups and if you want more broth, add more
- 3/4 cup dill pickle juice
- 1 cup sour cream
- 1 tbsp hot water
- 2 tbsp flour
- 1/4 tsp salt, more if you are using an unsalted stock
- 1/4 tsp pepper
- 1/2 tsp ground mustard
- 1/2 cup fresh dill, chopped
Instructions
- Begin by chopping your vegetables into similar sized pieces and set aside.
- Chop your fresh dill, pickles and garlic. Set aside.
- Bring a large pot to medium heat and add your olive oil and butter.
- Once melted, add your carrots, celery, and onion. Sauté for about 10 minutes or until the veggies become soft.
- Add your potatoes, garlic and spices and saute for an additional 2-3 minutes.
- Add your stock and let simmer for 15 to 20 minutes, or until potatoes are cooked through and all vegetables are nice and soft.
- Once cooked add your pickles, fresh dill and pickle juice.
- To a small bowl whisk together your sour cream, flour and hot water. Stir until no clumps remain.
- Turn your pot to low and slowly pour in your sour cream mixture. Add 1/2 cup to begin with and using a whisk mix continuously to ensure no clumps remain. Add the additional 1/2 cup and continue whisking until the sour cream has been dissolved.
- Bring to a low boil to allow the soup to thicken slightly. About 3 minutes.
- Taste here to see if your soup needs any additional seasionings.
- Serve and top with more pickles and fresh dill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg amazing flavour and easy to make. She’s right when she says use “fresh dill” it does make all the difference. I really wanted to try this soup so I made it and I stored some to bring to the cabin, for those cold rainy evenings by the stove fire. I also can’t wait to bring this to “soup days” at the office.
Hi Heidel – I am SO happy you loved this soup and I am so happy you used fresh dill lol!
I made this for the family tonight. Everyone loved it! This soup has so much flavor. We all love dill pickles so it was a no-brainer when I saw it pop up. This is the fifth recipe I’ve tried from your site and not a single one has disappointed. Thanks for all the great meals! I cant wait to try another one!
Hi Tammi – this is such a nice comment and I am so happy you all loved the dill pickle soup! Thank you again for this (very kind) review. xo
This was so so good! My whole family had seconds (and thirds). I only had dried Dill on hand, but it was still amazing and I can’t wait to try it next time with fresh. Another home run Sammy!
Yay lovely!!!! So happy you all enjoyed it xo!
Amazing! I could have this soup every day and never get sick of it.
Hi Dee! You and me both!!!
I was skeptical but one of my daughters loves pickles so I figured I’d give this a shot. I followed the recipe but added a bit more of everything as I wanted leftovers to freeze. WOW! This was amazing! A crowd pleaser. Recommend!
I was skeptical but one of my daughters loves pickles so I figured I’d give this a shot. I followed the recipe but added a bit more of everything as I wanted leftovers. WOW! This was amazing! A crowd pleaser. Recommend!
Hi Amy! Thanks so much for taking the time to share this feedback – I am so happy you enjoyed this soup!
When is the dry mustard added please
When you add the potatoes and all of the other spices 🙂
I am a pickle fanatic and couldn’t wait to make this recipe. I wasn’t sure how my husband would like it, but he took one bite and was blown away with how much he loved the soup. Thank you for the great meal idea – I’m looking forward to making more of your recipes.
Hi Kaylyn! Yay! I am so so so happy you loved it! Thanks for sharing. xo
Going to make this for sure as we are a pickle loving family. Question… could you add protein like kidney beans or chickpeas?
Thanks!
Hi Jenn! You sure can! I would recommend white beans or chickpeas.
This is the 4th recipe that I have now made from your IG feed. Everyone in my world knows how much I love pickles, so when I came across this recipe I knew I had to try it. Perfection!! I was nervous how my husband would react to it because his love for pickles is not as strong as mine…he told me I need to add it into my soup rotation! If anyone is on the fence about giving this a chance…highly recommend you try it!! Thank you for providing such fun videos to draw us into wanting to try your recipes!
Do you know what the calorie count is in this recipe? I don’t see any calorie counts on any of your recipes.
I currently don’t have any calorie information on my recipes but I might look at doing it one day.
I made the soup last night. I’m on a diet so I added up all the calories of everything I used. I did add a little more potato in my soup. The approximate calories for the entire pot was 1600.
Hi… I made this soup tonight for my family. When my daughter asked what I was making for dinner, and I told her, she gave that look, a little cringe. lol. We all love dill pickles, so I wasn’t worried, but I knew also that it had little protein in it. I had a rotisserie chicken on the side. Well, it was a hit! My husband commented after the 2nd mouthful. He said it was awesome! It really was good. I liked it without the garnishing of fresh pickle. Saltine crackers were good with it as well. Thank you for a great recipe!
That is so awesome to hear!! So happy you enjoyed! Thanks for the review, I appreciate it so much.
Oh my gosh. Made this soup for my family tonight and it was DELICIOUS! A new family favorite. Even my 4 year old picky eater loved it! So good!
Incredible!
Thanks Mallory! Happy you enjoyed it!
I made this and the flavor was so good! I also love how low in calories and it’s a good vegetarian option! It was a lot of chopping, but definitely worth it. It’s cozy and the flavors go together perfectly.
Amazing!
This recipe is super approachable and turned out really well. My husband says I need to add it to the rotation, which is high praise coming from him! Definitely a winner!
Really easy to make this soup! So delicious! Pickles stay a bit crunchy and it’s creamy and also sour (from pickle juice!) -but in a good way! Will make again and I’m thinking this is a base to try to make a Big Mac type soup next time. Lol that’s kinda what it reminded me of! Thanks! Pretzel chicken next stop!
Looks terrific. I am wondering if adding some cooked ground pork or beef would work?
Have you ever tried Sauerkraut soup? I had a recipe from years ago but can’t find it now. It had sauerkraut and Polish sausage, potatoes, onions, carrots, and carrots. You rinsed the kraut off first and then sautéed it with the veg. I remember I had to take the casing off the sausage and finely chop, which was a pain. Then you finished it off with heavy cream. There were seasoning an and herbs but I don’t recall them all though pretty sure dry mustard and caraway seeds. I am not a big fan of caraway seeds so I probably left it out. Anyway I think you might enjoy it. I feel certain it was a Pennsylvania Dutch, German or Amish inspired recipe.
Hi Laurel! You could definately add some pork/beef to the soup! It would certainly make it more filling.
I have not tried sauerkraut soup, but I love sauerkraut so I know for dang sure I would love it. Thank you for sharing this with me, it might need to make its way into my soup season rotation.
Warmest,
Sam
My whole family was sceptical but loved this soup so much they request it for their school lunches! I omitted the sour cream for a dairy free option. This is the perfect chilly fall day soup
I finally took the time to make this soup and I am so glad I did!
It was delicious.
Hi Amaal, thanks so much for taking the time to leave this recipe a review. I am so happy you liked it!!
Thanks for sharing this great Polish recipe. The taste was amazing. I like my soup to be watery. So, I skipped the last thickening part. One suggestion though, I think the pickle should be chopped into very small pieces or even be shredded because it was kind of chewy in the end.
Today was my second time making this soup, and it’s absolutely delicious! I knew my boyfriend would love it, as he is known to drink pickle juice from the jar, but wasn’t totally sold on the idea myself. Decided to try it because every recipe of Sammy’s I’ve made previously is great, and it exceeded my expectations! It’s already a new addition to my winter rotation.
Hi Jade! Thanks so much for leaving me a review. I am so happy you enjoyed this soup!
Absolutely LOVE all of your recipes! Made this last night and just warmed up the left-overs and its even better the next day!
Hi Andrea! You are so sweet, thank you for this lovely comment! xo
We love pickles but I was still skeptical if a pickle soup would be a hit. Y’all, everyone had multiple bowls of this soup! So flavorful and yummy. It was nice to prep everything while my little ones were taking their nap then just tossing it together later for dinner. Thank you for sharing this recipe…I’m excited to try your Lemon & Boursin Orzo Bake in a couple of days 🙂
Hi Jessica! This is so great to hear. Thanks for sharing this review, I so appreciate it!
I made this tonight for the first time and it is delicious! Lots of leftovers for lunches for work this week and more filling than I expected. Will make it again in a heartbeat!
Fabulous! So original, yet it feels like I ate that soup all my life.
LOOOOOOOVE THAT!
Just found this recipe last night. It’s been freezing in NY all week, teens and up to the 30s. A comforting bowl of soup sounded amazing. Made it last night for dinner. Just had a bowl today for lunch. Gave my dad and sister some. We all loved it. Will make it again. Thank you for sharing.
Hi Nancy, that is so awesome to hear. Thank you for making my recipe, and thank you for sharing a review. It means so much to me! Warmest, Sammy
SO SO GOOD!!!! I used an extra cup of potatoes and turned out great. Sammy, you never let me down!!!
Hi Kellie – bless your dang heart! Makes me so happy! -Sammy
I’m not even a big fan of dill pickles but this soup is the bomb!! Love it!! Thanks so much for!!
Wow, just wow. I made this soup exactly as described in the instructions (with the exception of requiring a bit more than 1 tbsp of hot water to smooth out the sour cream & flour mix). So delicious – everyone loved it! I was surprised that the dill wasn’t too over powering. I will definitely be including this recipe into my regular repertoire. Thanks for sharing!
My niece in Seattle turned me on to Dill Pickle Soup during the holidays. When I came home to PA couldn’t wait to try it. It is so easy and DELICIOUS. It did take me longer than 10 min. prep, took me that long to peel and chop. LOL. There is just my husband and myself so I freeze the leftover. Turns out just as delicious. I look forward to trying some of your other recipes. Thank you!!!
Hey Roz! Thanks for this comment, I am happy you enjoyed it! Hopefully you find a few other recipes here that you love!
I loved it! What a creative thing to make with my leftover pickle juice! It has a really nice flavor and texture.
Wonderful with a smoked meat sandwich.
This looks incredible. Has anyone tried subbing Greek yogurt for some protein instead of using sour cream?