Description
Dill Pickle Soup is a creamy and tangy Polish-inspired comfort dish that balances the sour flavor of dill pickles with a smooth, savory broth. Quick to make in under 40 minutes, this unique soup is hearty, flavorful, and perfect for cold days. Ideal as a starter or main meal, it’s a must-try for pickle lovers and anyone looking for a creative twist on classic creamy soups.
Ingredients
2 tablespoons butter
1/2 cup all-purpose flour
7 cups chicken broth
1/2 cup finely chopped dill pickles
2 tablespoons dill pickle juice
2 tablespoons white sugar
1 tablespoon Worcestershire sauce
4 teaspoons onion salt
2 teaspoons minced garlic
1 teaspoon dill weed
1 teaspoon curry powder
1/2 teaspoon white pepper
2 large bay leaves
2 cups warm milk
Instructions
- Melt butter in a large stockpot over medium heat. Whisk in flour and cook for 1–2 minutes until pale beige.
- Gradually whisk in chicken broth until smooth and slightly thickened, about 2–3 minutes.
- Add chopped pickles, pickle juice, sugar, Worcestershire sauce, onion salt, garlic, dill, curry powder, white pepper, and bay leaves.
- Increase heat to medium-high and bring to a boil.
- Reduce to medium-low and simmer for 5 minutes, whisking frequently.
- Remove from heat, stir in warm milk, and discard bay leaves.
- Serve hot with crusty bread or crackers.
Notes
- For a traditional Polish-style version, add diced potatoes and carrots.
- Swap chicken broth with vegetable broth and use vegetarian Worcestershire for a vegetarian option.
- Use sour cream or heavy cream instead of milk for a richer texture.
- Fresh dill can be added at the end for brighter flavor.
- Freeze the soup for up to 2 months; thaw before reheating gently.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 5g
- Sodium: 880mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
