Polish Dill Pickle Soup
Amazing Polish Dill Pickle Soup Recipe – A creamy potato soup with tangy pickles speckled throughout. This is pure Polish comfort food!
Why We Love This Dill Pickle Soup Recipe
The first time I ever tasted Polish Dill Pickle Soup was at a neighborhood potluck. The theme was “Baltic Night” and every family was required to bring a dish from a country bordering the Baltic Sea.
It was fun to see (and taste) the wide array of north-eastern European dishes everyone cooked. We brought Potato Latkes and Swedish Creams to the party. However one of our friends brought the show-stopper of the evening, Polish Dill Pickle Soup!
Without tasting it, my first impression was…. Weird. Pickles in soup?
But then I started thinking of all the southern dishes like chicken salad, potato salad, and even sloppy joes that incorporate pickles. I would have tried it anyway, yet this closer-to-home thought process changed my attitude.
Needless to say, the Polish Dill Pickle Soup was delicious! A silky potato-based soup with fresh herbs and tangy dill pickles speckled throughout.
Several months later I had the opportunity to go to Poland and taste Polish Dill Pickle Soup in its place of origin. Of course, it was utterly fabulous. Just the right balance of richness and acidity.
Brined and fermented foods are of great importance to Polish culture. Historically, these foods have been a saving grace through the long cold winters and years of hardship. Poles have learned to use them in tantalizing ways.
Pickle soup is just one example of their ability to make something comforting and delicious with limited resources.
If you love potato soup and you love dill pickles, Polish Dill Pickle Soup needs to be on your must-make list.
It’s a cozy and unique potato soup variation that is low-fat, gluten-free, and budget-friendly!
Ingredients You Need
- 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 (vegetable stock, or chicken 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
How To Make Polish Soup
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.
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.
Remove 1 cup of soup base from the pot. Stir to cool. Quickly whisk 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.
Stir in 1 tablespoon of dill pickle juice and fresh dill. Taste, then add more pickle juice if desired and salt and pepper as needed.
Scoop the soup into bowls and serve warm. Garnish with extra dill!
Frequently Asked Questions
What about salt?
The pickles, pickle juice, and broth add salt to the soup. Do not salt unless needed at the end.
How do I do this without an immersion blender?
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 it back into the pot.
What should I serve with dill soup?
This easy dill soup can be served with side dishes like breadsticks, garlic bread, or a side salad to make a heartier meal!
How long does this recipe last?
You can store these leftovers in an airtight container in the fridge for 3 to 5 days.
Other Great Soup Recipes
- Loaded Baked Potato Soup with Bacon
- Fried Goat Cheese Green Salad
- Healthy Chicken White Bean Soup
- Tuna Chickpea Kofta with Harissa Greek Yogurt Dip
- The Best Queso with Sharp Cheddar Cheese
- Smoked Cheese Dip (Spread) with Sour Cream
- Cold Cucumbers Soup by Love and Lemons
Check the printable recipe card below for the nutrition information including calories, protein, cholesterol, sodium, and calcium percentages. Make sure to share this recipe on Instagram, Pinterest, and Facebook!
Polish Dill Pickle Soup
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
Instructions
- 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.
- 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.
- Remove 1 cup of soup base from the pot. Stir to cool. Quickly whisk 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.
- Stir in 1 tablespoon dill pickle juice and fresh dill. Taste, then add more pickle juice if desired and salt and pepper as needed.
Sounds super weird but it’s AMAZING!!! The shredded pickles are reminiscent of sauerkraut. Highly recommend this one! If you’re looking for a good soup recipe, do yourself a favor and make this!
Love this recipe, nice and simple the way it should be. I tend to keep it chunky, but loved the flavor of the soup. Reminded me of Grandma.
This one is a little different but I bet the taste is the same. I love this soup. When I tell my friends about it their eyes show what they think. lol After they eat it their mouth tells everyone how good it is.
This soup was delicious. We have an allergy to eggs so left the yolks out – it was still wonderful. Used chicken broth as I didn’t have veggie – depth of flavor was amazing. Some of us added more pickle juice to our bowls individually, to taste. Fantastic!
I’ve made it once and LOVED it. I’m going to replace the egg yolks with cream next time and maybe use chicken broth instead of veggie. We shall see how it turns out with those minor changes and I will report back!
Two things missing from this, few pinches of Vegeta and sour cream + two teaspoons of flour (tempered as you would do with the egg instead of egg) Sour cream makes it creamier
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This soup was the hit of the party
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Can I make without potatoes
Hi William,
You can try it. The soup base will be thinner and won’t taste as authentic, but it’s worth a try. :)
I made dill pickles …. full sour … but they are too sour … could they be salvaged for this soup?
Hi Terry,
Possibly. Maybe start with less than the specified amount, so the sourness doesn’t overpower the soup.