Polish creamy dill pickle soup recipe is the ultimate comfort food. Ready in less than a half hour, you can make this soup any night of the week when you want extra coziness. Plus this tangy, creamy dish holds up well so you can serve it as a lunch to your kids or spouse all week long for lunch.
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What is Zupa Ogorkowa
Zupa ogorkowa is a traditional Polish soup that uses salted, sour cucumbers and potatoes. Our dill pickle soup recipe is a spin on this classic dish and uses dill pickles and pickle juice to add the distinctive flavor of the soup.
Why you love this dill pickle soup recipe
Our dill pickle soup recipe is easy to make. When you make it, you just need to chop up the veggies and cook them all in the Instant Pot for a quick, one pot meal.
Our vegetarian dill pickle soup can convert easily into a vegan soup. You can sub in olive oil for the butter and a thicker, non-milk cream for the heavy cream. When you do, you should get similar results.
Like other soups, this is a great make ahead meal. You’ll find that the flavors come together even more when you serve it the next day. You can easily store the soup in individual containers and then send it to school or work with your hungry family.
Ingredients to make Dill Soup
When we make this version of zupa ogorkowa, we use the following ingredients:
- Butter - We use salted butter, but you could use unsalted if you prefer or potentially sub in olive oil for a vegan version.
- Aromatics - We use both garlic and an onion to give the soup some added flavor.
- Celery - To save time, you could get pre-cut if your store offers it.
- Carrot - We use full carrots, not baby carrots for this.
- Dill pickles - You’ll want to use your preferred brand and then cut them in half lengthwise and then thinly sliced.
- Vegetable broth - This forms the base of the soup.
- Potatoes - Traditional zupa ogorkowa uses potatoes too, you can use your favorite variety though red or white work well.
- Dill pickle juice - You can add as much as you like.
- Pepper - You can add more or less based on your taste.
- Dill - We use fresh dill for this, but you could sub in dried if you can’t find it.
- Heavy cream - You could sub in a creamy, non-dairy milk to make it vegan.
- All-purpose flour - This helps to thicken the soup along with the cream.
How to make Creamy Dill Soup
When you want to make this delicious comfort food, you can follow these easy instructions:
- First, press sauté mode and when hot, add butter and let it melt.
- Next, add the garlic, carrots, celery, onion, potatoes, and black pepper to the melted butter. Cook the vegetables for a few minutes until tender and the onions become translucent.
- Pour in the broth and then cover and set the valve to sealing.
- Next, turn the Instant Pot on high (manual) and set for 6 minutes. Once done, allow a 10-minute natural pressure release. Quick release the remaining pressure.
- As the instant pot is getting to pressure, add heavy cream and flour to a small bowl and then give a nice stir. Set it aside.
- Once you have released the pressure and opened the lid, add in the dill pickle juice a little at a time until you get the flavor you like.
- Finally, stir in the cream and flour mixture to thicken the soup. When you have stirred it in, press sauté and let the soup come to a boil.
Garnish the dill pickle soup with some chopped dill and chopped pickles and then serve it with your favorite bread or crackers.
Pro tips and tricks
When you make this dill pickle soup at home, you will want to follow these simple tips and tricks for the best results:
- Before adding the cream and flour, make sure to mix it really well in a small bowl. This prevents clumping of the flour.
- The soup will begin to thicken once it has come to a boil, so make sure to give it time on saute mode after adding the cream and flour mix.
- Don’t immediately release pressure. Instead, give it ten minutes to let the soup fully cook.
FAQs
Dill pickle soup is a creamy blend of tangy, briny, savory flavors. If you like dill pickles, you will almost certainly love this soup.
You can use your favorite brand of pickles. If you really want to spice things up, you can try one of the zesty flavors of dill pickles, or you can use fresher dill pickles found at most delis. The choice is really yours with what you want to use. 
If you are watching your carb intake, you can cut the potatoes and still get the warm, comforting soup. But if that is not enough, you could cut out the flour too. This will make the soup less thick, but it should still have a nice, creamy flavor from the heavy cream.
When we make this dill pickle soup recipe, we like to serve it with our favorite breads. One of our favorites is Bolillo Bread because it is small and easy to dip. But you can also serve it with fresh ciabatta rolls recipe, our whole wheat dinner rolls, or delicious Italian bread.
Love soup? Try out these awesome Instant Pot Vegetable Soup options
- Sopa de fideo
- Sopa de lentejas
- Minestrone soup
- Split pea soup
- Wild rice soup
- Broccoli cheese soup
- Tomato basil soup
Pair the soup with our crisp breads
If you love bread and want more ideas, you should definitely check out some of these other popular bread recipes:
Let us know what you think
If you make this delicious recipe, let us know how it went! When you make this, be sure to take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind!
Dill Pickle Soup Recipe
Polish creamy dill pickle soup recipe is the ultimate comfort food. Ready in less than a half hour, you can make this soup any night of the week when you want extra coziness. Plus this tangy, creamy dish holds up well so you can serve it as a lunch to your kids or spouse all week long for lunch.
Ingredients
- 2 tablespoon butter salted
- 1 tablespoon minced garlic
- 1 medium onion / diced
- 1 cup chopped celery about 2 medium sized stalks
- 1 large carrot/diced
- 2 cups dill pickles cut in half lengthwise and then thinly sliced
- 6 cup vegetable broth
- 3 medium potatoes peeled & cut into 1/2" cubes
- 1 cup dill pickle juice (add small amounts at a time until flavor is to your liking)
- ¼ teaspoon pepper
- 1 tablespoon dill chopped
To thicken soup
- 1/2 cup heavy cream
- 1/4 cup All-purpose flour
Instructions
- First, press sauté mode and when hot, add butter and let it melt.
- Next, add the garlic, carrots, celery, onion, potatoes, and black pepper to the melted butter. Cook the vegetables for a few minutes until tender and the onions become translucent.
- Pour in the broth and then cover and set the valve to sealing.
- Next, turn the Instant Pot on high (manual) and set for 6 minutes. Once done, allow a 10-minute natural pressure release. Quick release the remaining pressure.
- As the instant pot is getting to pressure, add heavy cream and flour to a small bowl and then give a nice stir. Set it aside. Once you have released the pressure and opened the lid, add in the dill pickle juice a little at a time until you get the flavor you like.
- Finally, stir in the cream and flour mixture to thicken the soup. When you have stirred it in, press sauté and let the soup come to a boil.
- Garnish the dill pickle soup with some chopped dill and chopped pickles and then serve it with your favorite bread or crackers.
Notes
Pro tips and tricks
When you make this dill pickle soup at home, you will want to follow these simple tips and tricks for the best results:
- Before adding the cream and flour, make sure to mix it really well in a small bowl. This prevents clumping of the flour.
- The soup will begin to thicken once it has come to a boil, so make sure to give it time on saute mode after adding the cream and flour mix.
- Don’t immediately release pressure. Instead, give it ten minutes to let the soup fully cook.
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About Soniya
Hello, I am Soniya, the cofounder of The Belly Rules The Mind. Originally from Mumbai, India, I am settled in Virginia US with my husband.
I am a mother of 2 energetic boys, referred to as R2 (15-year-old) and R3 (10-year-old) on the blog. In case you are wondering who is R1, well that is my husband.
My hubby and I were born in Mumbai, India, where we were spoiled by the wealth of food choices available to us. We could enjoy everything from yummy street food to multi-cuisine restaurants and we became very picky about what we like and what we don't. Come join us on our journey to have "The Belly Rule The Mind"
Tisa says
This sounds so good. I don’t have an instant pot. Can I use a regular saucepan?
Soniya Saluja says
Hi Tisa, yes you can make it in regular pot too .