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Dill pickle soup is pure comfort food with a twist and every spoonful brings tangy brightness alongside the familiar heartiness of potato and ham. If you are craving a cozy lunch that shakes up the usual routine this recipe will surprise you in the best way. Over the years I have used this soup to win over pickle skeptics and it never lasts long after a snow day.
You do not have to be a pickle fanatic to love this recipe. The first time I shared it with my family on a chilly afternoon they were skeptical but everyone asked for seconds. It always brings back a little laughter and warmth each time I make it.
Ingredients
- Olive oil: brings out the sweetness in the onion and carrots so use a good mild brand to avoid harsh flavors
- Medium onion: for a savory base of the soup pick a firm onion with papery skin
- Dill pickles: add zing and signature flavor chop them fine for the best texture and look for refrigerated fresh-packed pickles if you can
- Carrot: offers subtle sweetness and bright color use a carrot with a rich orange hue
- Red potatoes: hold their shape and create creamy body in the soup choose smooth thin-skinned potatoes
- Chicken broth: adds savory depth low-sodium store-bought or homemade works well
- Pickle juice: brightens everything do not skip this select the juice from your diced pickles for most robust flavor
- Worcestershire sauce: gives umami undertones for well-rounded flavor
- Garlic: for aromatic depth fresh cloves are always best
- Fresh dill: boosts that garden-fresh tangy note chop just before using
- Ham: makes each bite a meal look for thick-sliced ham from the deli counter for best texture
- Sour cream: makes the soup silky and adds rich tang pick a full-fat option for extra creaminess
- Flour: helps thicken the soup all-purpose flour blends in best
- Salt and pepper: to taste you can adjust right at the end
Step-by-Step Instructions
- Sauté the Aromatics:
- Cook the olive oil onion and grated carrots in a soup pot over medium high heat for five minutes. Stir occasionally until the onions look glossy and start to soften. This slow buildup releases natural sweetness and sets the stage for great flavor.
- Simmer the Base:
- Add the chopped pickles diced potatoes chicken broth pickle juice Worcestershire sauce minced garlic fresh dill and diced ham. Bring everything to a gentle boil then turn down the heat to medium low. Let simmer uncovered for fifteen to twenty minutes until the potatoes are fork tender and the flavors meld. Check occasionally and stir to prevent sticking on the bottom.
- Cream Up the Soup:
- In a small bowl stir the flour into the sour cream until smooth. Slowly whisk or stir this mixture into the bubbling soup letting it blend completely to avoid lumps. Continue to cook another five minutes tasting for salt and pepper and adjusting as you like. This final step makes the broth rich and silkier.
- Serve and Savor:
- Ladle the soup into bowls and garnish with extra fresh dill if you have it. The herbal aroma brings everything together and looks beautiful on the creamy surface.
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The fresh dill in this soup is always my favorite part. Its bright herbaceous pop makes this dish just a little different and special. Some of my most memorable moments are making this soup on Sunday nights with my daughter tasting the pickles and dill as we chop and stir together.
Storage Tips
Let the soup cool fully before transferring to airtight containers. It stays fresh for up to four days in the fridge and actually develops more depth overnight. If you want to freeze it portion it without the sour cream and flour blend and add those only after reheating for best texture.
Ingredient Substitutions
If you want a vegetarian version skip the ham and swap chicken broth for vegetable broth. Yukon Gold potatoes are a fine substitute for red potatoes since they hold their shape well and deliver a creamy bite. Greek yogurt can be used in place of sour cream for a light tangier end result. Even jarred dill pickle chips can work if you chop them finely.
Serving Suggestions
I love to serve this soup with a classic rye bread or a thick slice of sourdough and a simple salad of greens tossed with olive oil and lemon. The soup itself is so flavorful you really do not need much else on the side but a wedge of sharp cheddar is always welcome.
A Bit About Dill Pickle Soup
This Eastern European inspired dish is especially beloved in Poland where it is called zupa ogórkowa. Every family puts a slightly different spin on it often adding the sour cream at the end and always featuring the punch of brined pickles. The combination of bright dill and savory ham with creamy potatoes is pure comfort food with roots generations deep.
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Frequently Asked Questions
- → Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be substituted for chicken broth to create a vegetarian-friendly base, but the flavor will be slightly different.
- → What type of ham works best?
Diced smoked ham or leftover cooked ham both add great flavor and texture, but any firm, cooked ham will work well.
- → Can I make it dairy-free?
You can replace sour cream with a dairy-free alternative, or blend in a little unsweetened plant-based yogurt for creaminess.
- → Do I have to peel the potatoes?
No, leaving the skins on red potatoes adds nutrients and rustic texture, but you may peel them if you prefer a smoother consistency.
- → How can I adjust the tanginess?
Reduce the amount of pickle juice for a milder flavor, or increase it for a brighter, more pronounced tang.