Dill Pickle Soup

5 from 28 votes

Dill Pickle Soup: also known as Zupa Ogórkowa is a creamy, sour soup made with hearty ingredients such as potatoes, carrots, celery and onion.

Prep Time10

Cook Time20

Course: Main Course, Side Dish, Soup

Cuisine: American

Keyword: dill pickle soup, dill pickle soup recipe, zupa ogórkowa

Servings: people

Author: Sammy Montgoms

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

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.