This recipe is a pickle lover’s dream. It takes simple ingredients used for centuries by Polish cooks and eastern Europeans and makes a classic version of Polish dill pickle soup. If you have even made potato soup you may find it similar.
This quick, savory, hearty dill pickle soup is the main course that is perfect for a camp at lunch time. The potential variations of the traditional soup are endless. It’s easy to prepare, and this dill pickle soup seems to taste even better the next day. We picked Vlasic dills as they are locally grown and processed in Imlay City. A perfect Michigan meal and one of the most unique soups I’ve tasted.
Dill Soup Recipe Ingredients
- 1 32oz. container of chicken stock and 2 two more 8 oz. cans of chicken broth or stock. About six cups total.
- About three good size russets or six Michigan red potatoes. Clean them up. Roughly peeled and quartered.
- Two large carrots. Clean them up, dice them into rounds, then again into little quarters.
- 3 or 4 large Vlasic kosher dill pickles chopped fine enough to have a heaping cup of pickles.
- About 1/2 a cup of all-purpose flour.
- One cup of sour cream. (Ok to sub with heavy cream too)
- About half a jar of dill pickle juice. About 2 cups, more or less.
- Half of a stick of butter. At room temp.
- One teaspoon of Old Bay seasoning. (Or the equivalent of purpose seasoning blend of celery salt, paprika, and dry mustard)
- Optional – One or two shakes of Worcestershire sauce
- Optional – One or two bay leaves.
- A couple of pinches, of course, ground black pepper.
- A pinch of cayenne or ground red pepper. (Whichever you have handy)
- Have a sprig or two of fresh dill on top when serving.
Cooking Finesse on the Fire or Stove
In a large pot combine the chicken stock, potatoes, and carrots and bring to a dull boil over medium heat until the potatoes are just about cooked. (Stick a fork through them). Then add the chopped-up Vlasic dill pickles and continue to a low boil. Drop a glug of dry white wine or vermouth if you have it. Not too much!
If you are over a campfire, use a dutch oven. Place ash-covered coals on the lid and indirect heat.
If you have a large group to feed, transfer the soup into a slow cooker and keep it over low heat until ready to serve.
In a small bowl, combine a dollop of sour cream, flour, and butter and whip it a bit until smooth. Then spoon and stir vigorously one heaping tablespoon at a time into the boiling saucepot. Don’t let the flour clump. If it does, mash it and keep stirring. Don’t worry about breaking up the potatoes. You are making a bisque.
Then add the pickle juice, Old Bay seasoning, pepper, and cayenne pepper. Cook low but keep a gentle boil. If it is too thick, add a bit of water or more chicken stock.
Since pickle brine juice is so salty, don’t add any extra unless you like it salty.
Polish Dill Pickle Soup Serving Suggestions
Serve with crunchy sourdough bread, a French baguette or homemade bread, and a green salad. The bread is an excellent accompaniment to the hot soup and the rich broth.
Once called to room temperature, this rich soup saves well in an air-tight container in the refrigerator for up to three days.
This traditional polish soup is my absolute favorite with lemon chicken or rich beef recipes. If you have tried this recipe for the first time, give it your own star rating in the comments below.
Related Reading for Dill Pickle Soup and Other Favorites
What is Michigan’s True Pickle? – OK, technically Vlasic Pickles, located in Imlay City, is at the extreme southern portion of the Thumb. Area growers supply cucumbers for America’s #1 pickle and scores of workers work at the plant and distribution.
Michigan Food Brands that We Love But Fly Under the Foodie Radar – Go online and look up “Michigan Food” and the same names pop up over and over; Faygo Pop, Better Made Chips and Vernors Ginger Ale. While these are fine examples of Michigan food that we love that list is far from complete.
Senate Navy Bean Soup Served Everyday in Washington DC – The small town of Kinde, Michigan was once renowned as the “Bean Capital of the World“. Michigan white navy bean soup has been a staple for over one hundred years in the U.S. Senate dining room in the form of Senate bean soup. The simple recipe is widely known in the Great Lakes State and over the years home cooks have made all kinds of variations.
The 12 Best Breakfast Places in the Thumb – The Upper Thumb is blessed with sandy beaches, fun places to visit and great inexpensive places to eat. We compiled a listing of the top restaurants, grills, bakeries, and bars that offer breakfast. These are the top-rated places to go for your morning meal according to the travel sites.
Celebrate National French Fry Day with Gibby’s Fries – Gibby’s Fries are fresh-cut homemade French fries can only be found at carnivals, festivals, and fairs during the summer months. We dropped in on the Huron Community fair during Sunday’s set up.