Dill Pickle Soup is one of those unique dishes that surprises you with its tangy and creamy flavor combinations. Although not a common choice, it’s a Polish comfort food that’s gaining popularity, with its bold taste capturing the palates of those looking for something different.
I was initially skeptical, but once I paired the dill pickles with traditional soup ingredients like carrots and potatoes, I was hooked.
What makes Dill Pickle Soup a standout is its distinct zingy flavor, achieved by combining pickle juice with a creamy broth. The blend of garlic, onions, and spices creates a complex taste that’s both savory and refreshing.
This soup is not only satisfying but also a fun way to introduce a new dish to your family. Plus, it makes for a great conversation starter at the dinner table.
I enjoy making this soup on busy weeknights because it uses everyday pantry items and is ready in just around 30 minutes. It’s rewarding to see how something requiring such simple ingredients can deliver such a rich and intriguing experience.
Trust me, your taste buds will thank you!
Why You Will Love Dill Pickle Soup
I have always been fascinated by Polish cuisine, and one dish that stands out is Dill Pickle Soup. Known as Zupa Ogórkowa in Poland, this traditional Polish soup combines an unexpected ingredient—Polish pickles—into a creamy soup that’s simply delicious.
What makes this soup so delightful is its ability to comfort and surprise at the same time. It’s the perfect example of comfort food, offering a warm bowl that feels like a hug on a cold day.
The tangy flavor from the pickles mixes perfectly with the other ingredients. Each spoonful is a revelation, illustrating why Polish recipes have stood the test of time.
For anyone who loves trying dishes from around the world, this is a must. Whether you’re new to cooking or a seasoned chef, this soup is easy to make and packed with unique flavor.
How To Make Dill Pickle Soup
Making dill pickle soup is surprisingly simple and uniquely delicious. It involves a blend of dill pickles, bay leaves, and other flavorful ingredients that create a tangy and creamy soup. Let’s go through the details of what you will need and how to prepare this interesting dish.
Ingredients
For a rich bowl of dill pickle soup, you’ll need the following ingredients:
- 4-5 chopped dill pickles
- 1 cup pickle juice
- 4 cups chicken broth or vegetable broth
- 1 cup sour cream or heavy cream
- 3 medium russet potatoes, peeled and diced
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic, minced
- 1 tablespoon dill weed or fresh dill
- 1 teaspoon onion salt
- 1 teaspoon white sugar
- 1/2 teaspoon curry powder
- 1/2 teaspoon dried dill, optional
- 1/2 teaspoon white pepper
- Salt and pepper to taste
These ingredients work together to provide a tasty balance of creaminess and the characteristic dill flavor.
Instruments
Assembling the right tools makes the process smooth:
- Large pot or Dutch oven for cooking the soup
- Ladle for serving
- Whisk for mixing the sour cream and flour
- Knife for chopping dill pickles and potatoes
- Cutting board
Having these on hand will speed up your preparation and cooking time.
Step By Step Instruction
- Melt the Butter: In a large pot, melt the butter over medium heat. Add the onion salt and minced garlic, and cook until fragrant.
- Add Broth and Potatoes: Pour in the chicken broth, and add the diced russet potatoes. Let them simmer until they are tender, about 10-15 minutes.
- Incorporate Pickles: Stir in the chopped dill pickles, pickle juice, bay leaves, and season with curry powder, white pepper, and a pinch of salt and pepper.
- Thicken the Soup: In a small bowl, whisk the all-purpose flour with the sour cream until smooth. Gradually add this mixture to the soup, stirring constantly to avoid clumping.
- Finish and Serve: Mix in the dill weed, optional dried dill, and adjust seasoning if needed. Serve hot, garnished with fresh dill sprigs if desired.
This process results in a flavorful bowl of soup perfect for those who love pickles.
Ingredient Substitute
In my exploration of dill pickle soup, I’ve discovered several handy ingredient substitutes that maintain flavor and texture. These swaps can accommodate dietary preferences or simply offer a twist on the classic recipe.
Cream Substitutes: If you’re looking to switch out sour cream, warm milk or heavy cream work beautifully. They keep the soup creamy without the extra tang that sour cream provides.
Potato Alternatives: When seeking a low-carb option, cauliflower florets make an excellent substitute for potatoes. They provide a similar texture when cooked but with fewer carbs.
For a gluten-free version, instead of flour, use xanthan gum as a thickener in your dill pickle soup. It requires only a small amount to do the trick.
Broth Options: To keep things versatile, choose between chicken or vegetable broth based on personal preference or dietary restrictions.
Sometimes, adding a splash of white wine can enhance the broth’s depth, infusing a subtle touch of elegance.
Finally, for those who love extra pickles in their bowl, incorporating cucumbers in brine enhances the tangy flavor. Alternatively, you can explore making a cucumber soup which offers a lighter version of this dill delight.
These swaps offer flexibility while letting dill pickle soup shine in each delicious spoonful.
What To Serve With Dill Pickle Soup
When I serve dill pickle soup, I like to pair it with some tasty sides that complement the unique flavors. My go-to choices include grilled cheese sandwiches. The melty cheese and crispy bread are a perfect match for the soup’s tangy taste.
For something lighter, I sometimes add a simple green salad. A green salad with leafy greens and a light vinaigrette keeps things fresh and adds crunch. It’s a nice balance to the creaminess of the soup.
Croutons are a fantastic topping, adding texture and flavor. They soak up the soup and deliver a delightful bite. I occasionally sprinkle some over each serving to give an extra crunch.
Another great companion is a dollop of sour cream on top of the soup. It adds richness and a little tang. Sometimes, I like to garnish it with chopped fresh dill for added aroma and flavor.
A side of diced red onion or diced celery can also add a refreshing crunch. These raw veggies provide a nice contrast to the softness of the soup.
Each of these options makes for a delicious and well-rounded meal when paired with dill pickle soup.
How To Store Dill Pickle Soup
When I make Dill Pickle Soup, I make sure to store any leftovers properly so they stay fresh and tasty. Once the soup cools to room temperature, I transfer it into an airtight container. This helps keep unwanted smells and flavors out, and it stays good in the fridge for about two to three days.
If I want to keep the soup for a longer period, I choose to freeze it. I let the soup cool completely before pouring it into freezer-safe bags. I leave about an inch of space at the top since the soup will expand as it freezes.
Labeling the bags with the date helps me keep track of freshness. When I’m ready to enjoy the leftover Dill Pickle Soup, I thaw it in the refrigerator overnight. Then, I slowly reheat it on the stove, stirring occasionally, to make sure it heats evenly. This helps the creamy texture return to its best form.
Keeping these simple storage tips in mind helps me enjoy my delicious soup anytime without compromising on taste.
Is Dill Pickle Soup Healthy
Dill Pickle Soup can be a healthy choice depending on how it is made. I find that using fresh ingredients like potatoes, carrots, and dill gives the soup a nutrient boost. These vegetables are rich in vitamins and minerals that support overall well-being.
Many recipes include yogurt or sour cream to add creaminess. Using yogurt instead of heavy cream can lower the calorie and fat content, and increase the protein. This makes the soup more filling, which can help with portion control.
Pickle juice is a key ingredient, providing a tangy flavor. A point to keep in mind is its sodium content. Some pickle juices are quite salty, so adjusting the amount can help manage sodium intake, making the soup healthier.
For those on a plant-based diet, a vegan version can be made. Using vegetable broth and plant-based yogurt or cream keeps it nutritious and satisfying. It’s a simple swap that maintains flavor without dairy.
If you’re looking to enhance the nutrition, serving the soup with whole grain bread adds fiber. Fiber aids digestion and helps keep you full longer, complementing the soup’s hearty nature.
Nutrition Fact In List Form
When I look at the nutrition facts for a bowl of Dill Pickle Soup, here are some things that stand out to me:
- Calories: A typical serving might have around 338 calories per cup.
- Fat: Approximately 26 grams of fat.
- Protein: Contains about 4 grams.
- Sodium: This soup is quite high in sodium, about 1982 mg per serving.
- Carbohydrates: Roughly 17 grams, including sugar content of about 9 grams.
- Calcium and iron: Though not prominently listed, soups can add to these minerals, thanks to ingredients like carrots and celery.
- Potassium: Potatoes and pickles contribute to its potassium content.
- Vitamin C: Dill and pickles can offer a small amount of vitamin C.
Quick Tips:
Opt for lower sodium broth if you’re watching your salt intake. Using fresh dill and pickles can bump up the flavors while adding nutritional value.
Dill Pickle Soup
Equipment
- Large pot or Dutch oven
- Ladle
- Whisk
- Knife
- Cutting board
Ingredients
- 4-5 chopped dill pickles
- 1 cup pickle juice
- 4 cups chicken or vegetable broth
- 1 cup sour cream or heavy cream
- 3 medium russet potatoes diced
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 tsp garlic minced
- 1 tbsp dill weed or fresh dill
- 1 tsp onion salt
- 1 tsp white sugar
- 1/2 tsp curry powder
- 1/2 tsp white pepper
- Salt and pepper to taste
Instructions
- Melt butter in a pot and sauté garlic and onion salt.
- Add broth and diced potatoes; simmer until tender (10–15 mins).
- Add chopped pickles, pickle juice, curry powder, and spices.
- Whisk sour cream with flour, then stir into the soup.
- Mix in dill weed, season to taste, and serve warm.
Notes
- Calories: 338
- Fat: 26g
- Protein: 4g
- Sodium: 1982mg
- Carbs: 17g
- Sugar: 9g
