After discovering that this dill pickle soup was totally a thing at the Polish Village Cafe in Hamtramck, my wife and her sister, who are obsessed with their Polish heritage, decided to make this a part of our repertoire. It sounds crazy but it works, and most people we introduce to it, love it.

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Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.

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  • Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.

  • Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.

Nutrition Facts

207 calories; protein 5.8g; carbohydrates 30.6g; fat 7.1g; cholesterol 22.5mg; sodium 2022.1mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
04/15/2019
I've been making dill pickle soup for years now and I actually liked this recipe better than my previous go to. It's not a soup you would want on a weekly basis but it is one you should try at least once before letting the title scare you off. You do need to like dill pickles to like this soup but it is not overly pickley as you'd think. The only thing that didn't work for me as written was the consistency. I knew 9 cups of broth would have made it way too thin so I started with 4 cups and went from there. 5 cups ended up being perfect for us. This will be my new to go recipe. Thanks for sharing! Read More
(1)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/15/2019
I've been making dill pickle soup for years now and I actually liked this recipe better than my previous go to. It's not a soup you would want on a weekly basis but it is one you should try at least once before letting the title scare you off. You do need to like dill pickles to like this soup but it is not overly pickley as you'd think. The only thing that didn't work for me as written was the consistency. I knew 9 cups of broth would have made it way too thin so I started with 4 cups and went from there. 5 cups ended up being perfect for us. This will be my new to go recipe. Thanks for sharing! Read More
(1)
Rating: 5 stars
04/13/2020
I used vegetable broth to make it vegan. It was absolutely delicious! Read More
Rating: 5 stars
05/24/2020
I added half a diced onion with the other vegetables instead of using onion salt. I also waited until the end to add the milk and just stirred it in for the last 5 minutes. I would have preferred less dill, about a teaspoon. I have never tried this kind of soup and it was wonderful. Great texture and taste. Read More
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