This is the kind of soup you make once… and then crave every cold night after.
👉 If you try it, let me know how it turned out — and don’t forget to save it so you’ve got it ready the next time comfort food calls.
And then there’s this one.
Dill pickle soup might sound unusual at first. Tangy pickles? In soup?
But the first spoonful changes everything. The briny brightness melts into creamy potatoes and herbs, and suddenly it makes perfect sense.
If you love cozy, old-world soups, you might also enjoy our Traditional Ukrainian Borscht or this deeply comforting Polish Cabbage Soup.
This traditional Polish classic — known as Zupa Ogórkowa — has been beloved for generations for exactly that reason. It’s hearty without being heavy. Tangy without being sharp. Comforting, but balanced.
If you’ve enjoyed bright, satisfying European soups like our Greek Avgolemono Soup, this one brings that same creamy-meets-acid harmony — just with a bold pickle twist.
⭐ QUICK ANSWER
Polish Dill Pickle Soup (Zupa Ogórkowa) is a traditional Polish potato soup made with dill pickles, pickle juice, potatoes, carrots, and sour cream. The tangy brine balances the creamy potatoes, creating a hearty yet bright comfort soup that feels rich without being heavy.
📋 RECIPE AT A GLANCE
| Feature | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Total Time | 50 minutes |
| Servings | 4 servings |
| Texture | Creamy, hearty, slightly chunky |
| Diet | Vegetarian |
| Flavor Profile | Tangy, creamy, herb-forward |
| Skill Level | Easy |
🥒 Why This Soup Feels Unique (But Completely Works)
This balance of acidity and richness is also what makes dishes like our Cabbage and Bacon Gratin so satisfying — simple ingredients, layered flavor.
You don’t need heavy cream or flour to create richness.
This recipe relies on:
- Starchy russet potatoes for natural thickness
- Dill pickles for brightness and depth
- Pickle juice for acidity (the secret ingredient)
- Sour cream for creaminess without heaviness
- Fresh dill for classic Polish flavor
The acidity from the pickle brine cuts through the starch of the potatoes, preventing the soup from tasting flat or overly rich. It’s a balance technique similar to what makes soups like Greek Avgolemono so satisfying — brightness keeps creaminess in check.
The result? Cozy and comforting — but never dense.
🧠 WHY THIS POLISH DILL PICKLE SOUP RECIPE WORKS
This soup works because it layers flavor thoughtfully.
Onions and carrots build subtle sweetness. As the potatoes simmer, they release starch into the broth, naturally thickening it. The pickles and their juice add acid, which sharpens and lifts the overall flavor.
Lightly mashing some of the potatoes against the side of the pot thickens the soup without flour — a technique that also gives body to hearty recipes like our High-Protein Lentil Vegetable Soup.
Adding sour cream off heat keeps the texture smooth. The dairy gently blends into the broth, creating silkiness instead of separation.
The balance between creamy, tangy, and herbaceous is what makes this Polish classic so memorable.
Fresh potatoes, dill pickles, and aromatics ready for traditional Polish dill pickle soup.
🧺 INGREDIENTS
(Serves 4 generously)
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 large carrots, finely diced
- 2 small garlic cloves, thinly sliced
- 1½ pounds russet potatoes, peeled and cubed
- 5 medium dill pickles (3½–4 inches each), finely diced
- 4 cups vegetable broth
- 1 cup pickle juice
- 1 cup sour cream
- 1 bunch fresh dill, finely chopped
- Sea salt and black pepper, to taste
Optional swaps:
- Greek yogurt instead of sour cream for extra protein
- Yukon Gold potatoes for slightly creamier texture
- Add shredded chicken for extra protein (similar to our hearty chicken skillet recipes)
🥄 STEP-BY-STEP INSTRUCTIONS
SAUTÉ THE AROMATICS
In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add onion, carrots, and garlic. Season lightly with salt and pepper.
Cook 4–5 minutes, stirring occasionally, until vegetables are translucent and fragrant.
👉 Tip: This step builds the soup’s flavor base — don’t rush it.
Sauté diced onions and carrots to build the soup’s flavor base.
Add sliced garlic and cook until fragrant.
Cook vegetables until soft, translucent, and lightly fragrant.
ADD POTATOES & PICKLES
Stir in cubed potatoes and diced dill pickles.
Cook 1–2 minutes, just until the potatoes begin to sizzle slightly. This deepens flavor before adding liquid.
Stir in cubed potatoes and finely diced dill pickles.
Cook briefly to deepen flavor before adding broth.
SIMMER
Pour in vegetable broth and pickle juice.
Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low and simmer 20–25 minutes, until potatoes are completely tender.
Pour in vegetable broth and pickle juice to create the soup base.
Simmer until the potatoes are fork-tender and fully cooked.
THICKEN NATURALLY
Using the back of a spoon, gently mash some of the potatoes against the side of the pot.
This releases starch and thickens the soup naturally — no flour needed.
Lightly mash some potatoes to naturally thicken the soup.
FINISH WITH CREAMINESS
Lower heat to prevent boiling.
Stir in sour cream and fresh dill.
Taste and adjust salt and pepper as needed. Let simmer gently for 2–3 minutes.
Do not boil after adding sour cream.
Serve warm with extra dill sprinkled on top.
Stir in chopped fresh dill for classic Polish flavor.
Fold in sour cream off heat for a creamy, balanced finish.
✅ TIPS FOR SUCCESS
- Use russet potatoes for best natural thickening
- Dice pickles finely for even flavor distribution
- Mash gently — avoid fully puréeing
- Add sour cream off high heat
- Taste before adding salt (pickle juice adds natural saltiness)
🔄 VARIATIONS
- Add shredded chicken for extra protein
- Use half sour cream, half Greek yogurt
- Stir in crispy bacon for smoky depth
- Make it dairy-free using plant-based sour cream
- Add extra dill for stronger herbal flavor
🍽️ WHAT TO SERVE WITH DILL PICKLE SOUP
- Irish Beer and Oat Soda Rolls for rustic comfort
- Homemade Boxty (Irish Potato Pancakes) for a full European-style meal
- Simple cucumber salad
- Light protein sides
- Pork and Cabbage Skillet for a hearty, rustic pairing
- Slow Cooker Irish Beef Stew for a full comfort-style meal spread
If you love building cozy European-style meals, pairing this soup with hearty breads or potato dishes makes it feel complete without overwhelming it.
🧊 STORAGE & MAKE-AHEAD TIPS
- Refrigerate up to 4 days
- Flavor improves on day 2
- Freeze before adding sour cream for best texture
- Reheat gently over low heat
🥣 MORE COZY SOUPS YOU’LL LOVE
If you enjoy this kind of hearty, balanced comfort food, explore more:
❓ FAQS ABOUT POLISH DILL PICKLE SOUP
Does dill pickle soup really taste like pickles?
It has a bright tangy note, but the flavor mellows significantly once simmered with potatoes and broth.
Is this soup traditional?
Yes. Known as Zupa Ogórkowa, it is a classic Polish comfort soup enjoyed for generations.
Can I make it dairy-free?
Yes. Substitute plant-based sour cream or omit it for a lighter broth-based version.
Why did my soup curdle?
It was likely boiled after adding sour cream. Always reduce heat before stirring in dairy.
Can I use homemade fermented pickles?
Absolutely. Traditional fermented dill pickles work beautifully and can add even deeper flavor. Just adjust salt as needed.
📌 PIN THIS RECIPE FOR LATER
Save this Polish Dill Pickle & Potato Soup for a cozy weeknight dinner, cold-weather comfort meal, or when you’re craving something hearty with a bright, unexpected twist.
If you love balanced European comfort food that surprises in the best way, this one deserves a spot in your rotation.
This is the kind of soup you make once… and then crave every cold night after. Save it, print it, and keep it close — because this one sticks.
PrintPolish Dill Pickle & Potato Soup (Zupa Ogórkowa – Creamy, Tangy & Comforting)
Ingredients
🧺 INGREDIENTS
(Serves 4 generously)
2 tablespoons olive oil
1 large onion, finely diced
2 large carrots, finely diced
2 small garlic cloves, thinly sliced
1½ pounds russet potatoes, peeled and cubed
5 medium dill pickles (3½–4 inches each), finely diced
4 cups vegetable broth
1 cup pickle juice
1 cup sour cream
1 bunch fresh dill, finely chopped
Sea salt and black pepper, to taste
Optional swaps:
Greek yogurt instead of sour cream for extra protein
Yukon Gold potatoes for slightly creamier texture
Add shredded chicken for a heartier version
Instructions
In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add onion, carrots, and garlic. Season lightly with salt and pepper.
Cook 4–5 minutes, stirring occasionally, until vegetables are translucent and fragrant.
Tip: This step builds the soup’s flavor base — don’t rush it.
Stir in cubed potatoes and diced dill pickles.
Cook 1–2 minutes, just until the potatoes begin to sizzle slightly. This deepens flavor before adding liquid.
Pour in vegetable broth and pickle juice.
Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low and simmer 20–25 minutes, until potatoes are completely tender.
Using the back of a spoon, gently mash some of the potatoes against the side of the pot.
This releases starch and thickens the soup naturally — no flour needed.
Lower heat to prevent boiling.
Stir in sour cream and fresh dill.
Taste and adjust salt and pepper as needed. Let simmer gently for 2–3 minutes.
Do not boil after adding sour cream.
Serve warm with extra dill sprinkled on top.
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