If you can eat it, you can put it in a soup. Soups have been a part of culinary history since 20,000 BC when people would add vegetables, meat, and herbs to a large pot nestled over a roaring fire. As the years went by, soups started to evolve based on the region where they were cooked. In France, people created Bouillabaisse, a traditional Provençal fish stew. In China, they invented Egg-Drop Soup, and in Poland, citizens dined on dill pickle soup using vegetables they pickled to preserve the vegetable.
Polish Dill Pickle Soup
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Known in Poland as zupa ogórkowa, this dill pickle soup is perfect for people who love pickles. Similar to the Russian recipe Rassolnik, (which contains pickled cucumbers, pearl barley, and pork or beef kidneys) Dill Pickle Soup features hearty ingredients like russet potatoes, carrots, and chicken broth, along with zips of flavor from pickle juice, fresh dill, and cayenne pepper. It's a bold and beautiful soup bursting with pickle flavor.
Inspired by Noble Pig, this recipe differs from the traditional Polish soup with the addition of Old Bay seasoning. There are many varieties of this Dill Pickle Soup Recipe soup online, including easy recipes made for the slow cooker or crockpot, instant pot, and soup which is gluten-free.
How To Make Dill Pickle Soup
To begin, prep out all of your ingredients to make your total time faster. This includes peeling and chopping the potatoes, leek, and carrots, as well as chopping the pickles into small dice. We recommend using your favorite whole dill pickle rather than using sliced. Once everything is chopped up, combine the chicken stock (you can always use vegetable broth), potatoes, carrots, and unsalted butter. Bring the whole thing to a boil and cook until the potatoes and carrots are tender when poked with a fork. Add in the diced pickles and continue to boil.
Meanwhile, in a bowl stir together the sour cream, all-purpose flour, and water to make a paste which will thicken the soup. Add the mixture, about 1/4 cup at a time to the boiling hot broth while whisking constantly. Once all the mixture is added in, turn the stove to medium heat and add in the dill pickle juice, Old Bay, marjoram, salt, black pepper, and cayenne powder. Remove from the heat and top with fresh sliced pickles, chopped dill and a dollop of sour cream.
One bite of this veggie-packed soup and you'll know why it's a fan favorite. With the added health benefits of pickle juice (packed with vitamin E and vitamin C), its no wonder why this soup has been a winner for ages.
Dill Pickle Soup
Ingredients
- 2 1/2 cups chicken broth
- 2 cups peeled and chopped russet potatoes
- 1 cup peeled and diced carrots
- 1 leek, halved and sliced
- 1/2 cup chopped dill pickles
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- 2 Tbsp water
- 1 cup dill pickle juice
- 1/2 tsp Old Bay seasoning
- 1/4 tsp marjoram
- 1/4 tsp salt
- 1/4 tsp black pepper
- pinch cayenne pepper
- sliced dill pickles, sour cream, fresh dill, and cracked black pepper for topping
Instructions
- Combine the chicken stock, potatoes, carrots, and unsalted butter in a large dutch oven or pot. Bring the whole thing to a boil and cook until the potatoes and carrots are tender when poked with a fork, about 10-15 minutes. Add in the diced pickles and continue to boil.
- Meanwhile, in a bowl stir together the sour cream, all-purpose flour, and water to make a paste which will thicken the soup. Add the mixture, about 1/4 cup at a time to the boiling hot broth while whisking constantly.
- Once all the mixture is added in, turn the stove to medium heat and add in the dill pickle juice, Old Bay, marjoram, salt, black pepper, and cayenne powder and cook an additional five minutes.
- Remove from the heat and top with fresh sliced pickles, chopped dill and a dollop of sour cream.
