Polish Dill Pickle Soup

Carolyn Haas


We were at a Polish restaurant recently and they had fantastic Dill Pickle Soup. This is my attempt at a recreation! I thought it tasted more pickley that the original, hubby thought it tasted less pickley. See what happens when you get old?!


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 3/4 c
    sweet onion, chopped
  • 3/4 c
    celery, chopped
  • 3/4 c
    carrots, sliced
  • 1 Tbsp
  • 2 clove
    garlic, minced
  • 2
    dill pickles, grated
  • 1
    bay leaf
  • 2 medium
    potatoes, quartered and sliced (peel if you want)
  • 5 c
    chicken or vegetable broth
  • 1-2 Tbsp
    pickle juice
  • 1
    sprig fresh or 1/2 tsp. dried dill weed
  • ·
    salt and pepper to taste

How to Make Polish Dill Pickle Soup


  1. Melt butter in a soup pot. Add onion, saute for 2 minutes then add carrots and celery. Sauté for about 5 minutes over medium-high heat. (Don't let veggies brown.) Add garlic and cook for a couple minutes more.
  2. Once veggies have softened, add 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 to puree the soup so that about half of it is somewhat smooth.
  3. Stir in 1 tablespoon dill pickle juice and the dill. Taste, then add more pickle juice if desired. Salt and pepper to taste.
  4. NOTE: If you want, left over American fried potatoes or other left over potatoes can be used!

Printable Recipe Card

About Polish Dill Pickle Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Polish

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