Polish Dill Pickle Soup made with dill pickles and pickle juice in a creamy chicken broth. Filled with hearty vegetables and not overly pickle tasting, everybody will like this at the dinner table!
Polish Dill Pickle Soup
I’m Polish and I love pickles so of course I had to share my Polish Dill Pickle Soup with you! When we’re picking cucumbers from the garden, I make batches of half sour pickles and homemade dill pickles , and then this soup follows a few days later!
Made with dill pickles, pickle juice, potatoes, carrots and onions in a creamy chicken broth soup, this is pure comfort food! The taste isn’t overly pickle tasting, so it usually makes everybody happy at the dinner table – even those who aren’t pickle lovers (gasp).
Looking for more creamy vegetable soups? Try my Fresh Tomato Soup , Creamy Sweet Pepper Soup , Roasted Green Tomato Soup and Kale Bean and Potato Soup too!
Pickle Soup Recipe Ingredients
- Dill pickles , homemade dill pickles or store-bought, finely chop them up.
- Pickle juice , use the brine straight from the pickle jar.
- Potatoes , peeled and diced up. I like using Idaho potatoes for this soup.
- Carrots , peeled and chopped.
- Yellow Onion , about half a onion, finely chopped up.
- Chicken broth , or you can use vegetable broth if you’d like.
- Milk , to use for the creamy broth, we usually use whole milk.
- Spices : dill weed, curry powder, bay leaves, salt, pepper.
- Other : minced garlic, butter, flour, Worcestershire sauce, sugar.
How to Make Pickle Soup
Melt butter in a large soup pot and then add in potatoes, carrots and onions.
Cook until the vegetables start to soften, about 10 minutes.
Add chopped pickles, pickle juice, flour, minced garlic, Worcestershire sauce, sugar, dill weed, curry powder, pepper, chicken broth and bay leaves into the pot.
Stir to fully combine all the ingredients together in the pot.
Bring to a boil and then simmer for 45 minutes.
Add in milk and salt to taste, and give it a stir for a few minutes while the broth thickens up.
Serve in bowls and enjoy this delicious pickle soup!
Storing Leftovers and Reheating
Store leftover soup in a an airtight container in the refrigerator, good for 3-4 days. Reheat on the stovetop in a saucepan or in the microwave until fully warmed up.
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Ingredients
- ▢ 4 tablespoons butter
- ▢ 4 Idaho potatoes peeled and diced
- ▢ 1 pound carrots peeled and chopped
- ▢ ½ cup yellow onion finely chopped
- ▢ 1 ½ cups dill pickles finely chopped
- ▢ ¼ cup dill pickle juice (from the pickle jar)
- ▢ ½ cup all-purpose flour
- ▢ 2 tablespoons minced garlic
- ▢ 1 tablespoon Worcestershire sauce
- ▢ 1 tablespoon white sugar
- ▢ 1 teaspoon dried dill weed
- ▢ 1 teaspoon curry powder
- ▢ ½ teaspoon black pepper
- ▢ 5 cups chicken broth
- ▢ 2 bay leaves
- ▢ 2 cups milk
- ▢ salt to taste
Instructions
- In a large soup pot melt butter over medium heat. Add potatoes, carrots and onions, cooking until they begin to soften, about 10 minutes.
- Add in chopped pickles, pickle juice, flour, minced garlic, Worcestershire sauce, sugar, dill weed, curry powder, pepper, chicken broth and bay leaves, stirring to fully combine.
- Bring to a boil and then reduce to a simmer, cooking for 35-40 minutes, or until vegetables are softened, stirring semi often.
- Add in milk, season with salt to taste, stir and cook for a couple more minutes until milk is warmed up.
- Discard the bay leaves, serve in bowls and enjoy!
Creamy Polish Dill Pickle Soup
Ingredients
- 4 tablespoons butter
- 4 Idaho potatoes peeled and diced
- 1 pound carrots peeled and chopped
- ½ cup yellow onion finely chopped
- 1 ½ cups dill pickles finely chopped
- ¼ cup dill pickle juice (from the pickle jar)
- ½ cup all-purpose flour
- 2 tablespoons minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon white sugar
- 1 teaspoon dried dill weed
- 1 teaspoon curry powder
- ½ teaspoon black pepper
- 5 cups chicken broth
- 2 bay leaves
- 2 cups milk
- salt to taste
Instructions
- In a large soup pot melt butter over medium heat. Add potatoes, carrots and onions, cooking until they begin to soften, about 10 minutes.
- Add in chopped pickles, pickle juice, flour, minced garlic, Worcestershire sauce, sugar, dill weed, curry powder, pepper, chicken broth and bay leaves, stirring to fully combine.
- Bring to a boil and then reduce to a simmer, cooking for 35-40 minutes, or until vegetables are softened, stirring semi often.
- Add in milk, season with salt to taste, stir and cook for a couple more minutes until milk is warmed up.
- Discard the bay leaves, serve in bowls and enjoy!
Recipe Created by Pamela Reed for brooklynfarmgirl.com
