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, known for its distinctive tangy flavor that is balanced with starchy vegetables and creamy egg yolks!
Why We Love This Dill Pickle Soup Recipe
The first time I ever tasted Polish 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, 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 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 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, 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!
How To Make Polish Pickle Soup
Prep all the vegetables and grate the pickles. Place a large 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, vegetable stock, grated pickle, and bay leaf. Bring to a boil and simmer the soup for about 20 minutes, 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 brine 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!
Get The Full (Printable) Dill Pickle Soup Recipe Below.
Frequently Asked Questions
You might be asking yourself, where’s the salt? Not to worry; The pickles, pickle juice, and broth all add their own saltiness to the soup. There should not be any need to add more of you own.
Absolutely! 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.
You can store these leftovers in an airtight container in the fridge for 3 to 5 days.
Yep, it makes great leftovers! Store in an airtight container for up to three months. To reheat, allow the soup to thaw, then heat on medium-high heat over the stovetop (about 8-10 minutes).
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
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.
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
This soup was the hit of the party
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.
This was really good! My husband is from Poland and got goosebumps when he tasted it, because it reminded him of the soup his Grandma used to make. I like that it’s creamy without actually having any milk or cream. I was tempted to skip the egg yolk step, but it really added a lot to the texture. Thanks for a great recipe!
Hi Sara,
I’m so glad you both liked it! :)
I am wondering on how well this would freeze? and you thoughts on thawing? I am going to try to make it for a friend.
Hi Amanda!
It should freeze just fine. Just be sure to thaw it at room temperature before reheating.
I live in what is referred to as the low country of coastal South Carolina. We have a Polish Restaurant here that serves Dill Pickle soup. I often order it and I love it. Their soup has basically the same ingredients as mentioned in this recipe with the exception of shredded cabbage or it may be sour kraut. I thought I would try making a pot of this soup and use the kraut and maybe diced kielbasa sausage. What do you think of the addition of these items. Are there any adjustment you would recommend.
Hi Thomas!
I haven’t tried it that way, but it sounds delicious to me. If you give it a go, please report back. :)
I do not have an emersoon blender and it says to use regular blender to blend 2 cups. It that only 2 cups blend? Or blend all but 2 cups at a time? Thanks
Hi Hollie!
You only blend a portion of the soup to use as a thickener. But you still want chunks, so don’t blend it all.