Dill Pickle Soup is a creamy potato soup with pickles and pickle juice, and yes, it sounds a little strange at first. It is worth making because the tang cuts through the richness, so it ends up balanced instead of heavy.
So… Dill Pickle Soup?
I get it, dill pickle soup does not exactly sound like the tastiest choice on the menu.
But this is one of those recipes that works because of the contrast. The sour cream gives it that creamy, comforting base, and the pickle juice cuts right through it so it does not feel heavy or flat.
The key is balance. Too much pickle and it gets sharp fast. Too much sour cream and it turns dull. I have made this enough times to get that ratio right, so you end up with something tangy, creamy, and actually worth making again.
It is also straightforward. One pot, simple ingredients, and about 45 minutes start to finish.
Why This Recipe Works
- The timing keeps the pickles sharp, not dull: The pickles and juice go in near the end, so they keep that fresh tang. If you simmer them too long, the flavor flattens and you lose the whole point of the soup.
- Tempering the sour cream prevents curdling: Adding hot soup to the sour cream first brings it up to temperature gently. If you skip this and add it straight in, it can split and the texture turns grainy.
- The flour stabilizes the creaminess: A small amount of flour mixed into the sour cream helps thicken the soup and keeps it smooth instead of separating. This is a trick I learned from my mom years and years ago and it hasn’t failed me yet.
- The balance is controlled, not guessed: This is where most versions go wrong. Too much pickle juice and it is harsh. Too much sour cream and it turns heavy. This ratio keeps it creamy but still bright.
Key Ingredients and Tips
- Pickles: Use dill pickles, not sweet. Chop them small so you get flavor in every bite instead of big random chunks.
- Pickle juice: Taste it before using. Some jars are much sharper than others, so start as written and adjust at the end if needed.
- Potatoes: Cut them into even pieces so they cook at the same rate. If some are large and some small, you will end up with a mix of mushy and undercooked.
- Sour cream: Use full fat and always temper it before adding. Cold sour cream straight into hot soup is how you get a curdled mess.
- Flour: Whisk it fully into the sour cream until smooth. Any lumps here will stay lumps in your soup, and nobody wants to chase those around with a spoon.
- Chicken broth: Go with low sodium. Between the pickles and juice, this soup can get salty fast if you are not careful.
- Dill: Add it at the end for the best flavor. Cooking it too long dulls that fresh, herby note you actually want.
Substitutions and Variations
Sour cream: You can use Greek yogurt instead if you want something a bit lighter. It will be slightly tangier and less rich, but still works well. Make sure to temper it the same way.
Chicken broth: Vegetable broth works if you want to keep it meat free. The flavor will be a bit lighter, but the soup still holds up.
Pickles: Stick with dill, but you can play with the style. Garlic dill pickles add more depth, while Polish style pickles tend to be a bit sharper.
Make it heartier: Add cooked shredded chicken or even some crumbled sausage if you want to turn this into more of a meal.
Add more vegetables: Celery or leeks work well here. Just cook them with the onion at the start so they soften properly.
Make it thicker: Mash a few of the potatoes directly in the pot before adding the sour cream mixture. It thickens the soup without needing extra flour.
Jo’s Notes
This soup reminds me a lot of a Romanian ciorbă, which has that same tangy, slightly sour profile. It is something I have been making in different forms for most of my life, so this flavor combination is very familiar to me.
When I tested this version, the biggest thing was getting the balance right. Too much pickle juice and it quickly becomes too sharp. Too much sour cream and it loses that brightness. This ratio is what finally made it feel balanced and actually enjoyable, not just interesting.
I also learned the hard way that you cannot rush the sour cream step. If you skip tempering and add it straight into the pot, the texture suffers. Taking that extra minute makes a big difference. If you like that tangy style of soup, this will make sense right away. If not, this might surprise you in a good way.
Frequently Asked Questions
This usually happens when the sour cream is added too quickly or the soup is too hot. Always temper the sour cream with a bit of hot soup first, then stir it in over low heat. Do not let the soup boil after adding it.
It should be tangy, not harsh. You should taste the pickle, but it should still feel balanced and creamy. If it tastes too sharp, add a bit more sour cream or a splash of broth to mellow it out.
Yes, but the soup will be thinner and slightly less stable. The flour helps thicken the soup and keeps the sour cream from separating, so expect a lighter texture without it.
Pickles, pickle juice, and broth all bring salt. Using low sodium broth helps control this. If it is already too salty, add a bit more liquid or a small amount of sour cream to balance it out.
Storage and Reheating
Fridge: Store in an airtight container for up to 4 days. The soup will thicken as it sits because the potatoes continue to absorb liquid.
Reheating: Reheat gently on the stove over low heat or in the microwave. Add a splash of broth or water to loosen it up and stir well. Do not let it boil, especially after reheating, or the sour cream can separate.
Freezer: You can freeze it, but the texture may change slightly because of the sour cream. For best results, freeze before adding the sour cream, then add it fresh when reheating. If freezing after it is fully made, thaw slowly in the fridge and reheat gently while stirring.
Try These Recipes Next
- Manly Bean Chili (Because Soup Is For Quitters)
- Beef and Cabbage Soup
- Italian Wedding Soup
- Slow Cooker Beef Barley Soup
- Vegetable Beef Soup
Dill Pickle Soup
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 large carrot, grated
- 4 cups chicken broth, low sodium or no sodium added
- 1 cup dill pickles, finely chopped
- ½ cup pickle juice
- 1 cup sour cream
- 2 tablespoons all purpose flour
- 1 tablespoon fresh dill, or 1 teaspoon dry dill
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large pot, melt 2 tablespoons butter over medium heat. Add 1 diced onion and cook for 4 to 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute.
- Add 3 diced potatoes, 1 grated carrot, and 4 cups chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are tender.
- Stir in 1 cup grated dill pickles, ½ cup pickle juice, 1 tablespoon fresh dill, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer for 5 minutes.
- In a bowl, whisk together 1 cup sour cream and 2 tablespoons flour until smooth. Add a few spoonfuls of hot soup to the sour cream mixture to temper it.
- Stir the sour cream mixture into the soup and cook for 5 more minutes until the soup thickens slightly. Do not boil after adding sour cream.
- Taste and adjust salt and pickle juice if needed before serving.
Recipe Notes
- Always temper the sour cream before adding it to the soup. This keeps the texture smooth and prevents curdling.
- Do not boil the soup after adding the sour cream. Keep the heat low so it stays creamy.
- Start with the listed amount of pickle juice, then adjust at the end. Different pickles vary in strength.
- Chop the pickles small so the flavor distributes evenly throughout the soup instead of sitting in large bites.
- If the soup tastes too sharp, add a bit more sour cream or a splash of broth to balance it out.
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