Polish Dill Pickle Soup

Perky and creamy Polish Dill Pickle Soup (AKA Polish Potato Soup)

Polish Dill Pickle Soup

Yield: 8 servings

Prep Time:15 minutes

Cook Time:35+ minutes

5
5 / 5 (3 Reviews)
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Amazing Polish Dill Pickle Soup Recipe – A creamy potato soup with tangy pickles speckled throughout. This is pure Polish comfort food!

Ingredients:

  • 2 tablespoons butter
  • 1 large sweet onion, peeled and chopped
  • 1 1/4 cup chopped celery
  • 1 1/4 cup chopped carrots
  • 3 garlic cloves, minced
  • 4 russet potatoes, peeled, quartered, and thinly sliced
  • 10 cups vegetable broth
  • 1 cup grated dill pickle (from 2-4 whole dill pickles)
  • 1 bay leaf
  • 2 egg yolks
  • 1-2 tablespoons pickle juice
  • 1 tablespoon fresh chopped dill

Directions:

  1. Prep all the vegetables and grate the pickles. Place a large stock pot over medium heat and add the butter. Once melted, add in the onions. Sauté for 2-3 minutes, then stir in the celery, carrots, and garlic. Sauté for another 5-8 minutes, stirring occasionally.
  2. Once the veggies have softened, add the sliced potatoes, broth, grated pickle, and bay leaf. Bring to a boil and simmer the soup for 20 minutes, or until the potatoes are soft. Remove the bay leaf, and use an immersion blender the puree the soup a little to thicken the base. Do not fully puree.
  3. Remove 1 cup of soup base from the pot. Stir to cool. Quickly whisk in the egg yolks into the small portion of soup. Whisk fast so the yolks incorporate smoothly into the base, not scramble. Then whisk the egg mixture back into the pot. Simmer for 5 more minutes. This gives the entire pot of soup a luxurious silky texture.
  4. Stir in 1 tablespoon dill pickle juice and fresh dill. Taste, then add more pickle juice if desired and salt and pepper as needed.

NOTES: 1) The pickles, pickle juice, and broth add salt to the soup. Do not salt unless needed at the end. 2) If you don’t have an immersion blender, you can thicken the soup by placing 2 cups of soup in a standard blender. Open the vent in the lid and cover  the blender. Then cover the lid with a kitchen towel for safety. Puree the soup and stir back into the pot.

Nutrition Information

Yield: 8 servings, Serving Size: 8

  • Amount Per Serving:
  • Calories: 183 Calories
  • Total Fat: 6g
  • Saturated Fat: 2.8g
  • Cholesterol: 60mg
  • Sodium: 1391mg
  • Carbohydrates: 23.1g
  • Fiber: 4g
  • Sugar: 4.2g
  • Protein: 9.2g
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14 comments on “Polish Dill Pickle Soup

  1. Julie @ Running in a Skirtposted February 24, 2017 at 8:21 am Reply

    What an interesting twist on vegetable soup! I love pickles, so I think I’d love this. It looks so thick and rich too!

  2. Natalie Rposted February 24, 2017 at 8:42 am Reply

    My family is Polish and dill pickle soup (aka Ogorkowa Zupa) is the BEST! Similar to your initial reaction, many of my friends have made weird faces at the idea of pickles in soup, but once they try it (especially when my mom makes it), they’re hooked. It’s always amazing to see different food pairings from other countries! Thanks for sharing :)

  3. Maria Lichtyposted February 24, 2017 at 1:52 pm Reply

    What a combo! Ill have to give it a try!

  4. Justineposted February 24, 2017 at 11:40 pm Reply

    What’s the purpose of the egg? Can something else be substituted since we have an egg allergy and this looks so good!

    • Sommerposted March 1, 2017 at 7:19 pm Reply

      Hi Justine,

      The egg yolks give the soup a silky texture. You can skip them if you like.

  5. Yvette N.posted February 25, 2017 at 9:49 am Reply

    Made this for dinner last night. My husband is Polish, so he was all for trying something new.!Thanks for all your fun recipes each week.

    Rating: 5
  6. MPaulaposted February 26, 2017 at 3:27 am Reply

    I can’t imagine an alternative for egg yolks but the recipe sounds delectable.

  7. Julieposted February 26, 2017 at 7:44 am Reply

    Hi!  By Dill pickle, do you mean dills pickels marinated in a bottle….sorry for my anglish!1. Thank you!!!

    • Sommerposted March 1, 2017 at 7:18 pm Reply

      Hi Julie,

      Yes, use jarred dill pickles. Like hamburger pickles! :)

  8. Pingback: Polish Dill Pickle Soup or How to Use those so-so Pickles

  9. Jessica McKnightposted March 21, 2017 at 9:37 am Reply

    I LOVE pickles and soup! Putting them together seems like a no-brainer :) Do you think I could make this in a crockpot? I imagine I could put everything in, cook for a few hours, then blend and do the yolk thing toward the end??

    • Sommerposted March 29, 2017 at 8:05 pm Reply

      Hi Jessica,

      I’ve never made it in the crockpot, but I don’t see why it wouldn’t work. Yes, definitely mix in the yolks at the very end. :)

  10. Kelsey van Stolkposted July 23, 2017 at 12:55 am Reply

    This soup was delicious! I made it exactly to the recipe and it turned out perfectly! Great flavour and texture! 

    Rating: 5
  11. Lizposted September 11, 2017 at 1:46 pm Reply

    It’s delicious!!! I added some bratwurst, used a little cream instead of eggs, homemade chicken stock instead of vegetable, and topped with sour cream and fresh dill. Amazing!!

    Rating: 5