Polish Dill Pickle Soup made with dill pickles and pickle juice in a creamy chicken broth.  Filled with hearty vegetables and not overly pickle tasting, everybody will like this at the dinner table!

ingredients you need PT 1

Dill pickles, homemade dill pickles or store-bought, finely chop them up. Pickle juice, use the brine straight from the pickle jar. Potatoes, peeled and diced up. I like using Idaho potatoes for this soup. Carrots, peeled and chopped. Yellow Onion, about half a onion, finely chopped up.

ingredients you need PT 2

Chicken broth, or you can use vegetable broth if you’d like. Milk, to use for the creamy broth, we usually use whole milk. Spices: dill weed, curry powder, bay leaves, salt, pepper. Other: minced garlic, butter, flour, Worcestershire sauce, sugar.


1. Cook potatoes, carrots and onions in a large pot until softened. 

2. Add chopped pickles, pickle juice, flour, minced garlic, Worcestershire sauce, sugar, dill weed, curry powder, pepper, chicken broth and bay leaves.

3. Stir to fully combine all the ingredients together in the pot.

4. Bring to a boil and then simmer for 45 minutes.

5. Add in milk and salt to taste, and give it a stir for a few minutes while the broth thickens up.

6. Serve in bowls and enjoy this delicious pickle soup!


Store leftover soup in a an airtight container in the refrigerator, good for 3-4 days. Reheat on the stovetop in a saucepan or in the microwave until fully warmed up.