This Gluten Free Polish Dill Pickle Soup is a recipe I made after being inspired by the Paula Deen version I watched on YouTube. I had never seen a soup with dill pickles in it. It sounded both interesting and intriguing. It’s a creamy and flavorful soup with a slight tangy taste. Don’t let the dill pickles in this soup cause you not to try it. I think you’ll be surprised at how good it is!
What is Polish Dill Pickle Soup
Dill Pickle soup is a traditional polish soup known as “Zupa Ogorkowa”. The soup is made with potatoes, carrots, chopped pickles along with spices and sour cream. It’s creamy, tangy and tasty.
Dill Pickle Soup Recipe Tips
Chopped Pickles – Save time and use Dill Salad Cubes in the soup. They are pickles that are already chopped up. They are the perfect size for the soup and save preparation time.
Add Some Heat – Add a kick of heat to the finished soup with a few dashes of hot sauce.
Reduce the Salt – Use reduced sodium gluten free chicken broth for the soup for a lower salt level in the soup. The pickle juice, pickles, and old bay each have a good amount of salt in them.
Fresh or Dried Dill – Use about 2 Tablespoons of fresh dill in the recipe or 1 to 1 ½ teaspoons of dried dill in the recipe.
Can You Freeze Dill Pickle Soup
Yes, this soup is freezable. Here are directions for doing so:
- Cool soup completely.
- Place servings of soup in freezer safe containers or freezer bags and label the contents of the container with the name and date.
- Place in freezer.
- Thaw soup and reheat to desired temperature to serve.
Just because Gluten Free Polish Dill Pickle Soup sounds like something that some would shy away from making, give this recipe a try and see what you think. Your tastebuds will thank you.
More Gluten Free Soup Recipes
Weight Watchers Cabbage Soup – A hearty soup full of vegetables that’s low in calories but full of flavor. Make it on the Stove, Instant pot, or slow cooker.
Japanese Onion Soup – A Hibachi favorite is easy in the Instant Pot. It’s inexpensive and takes minutes to make.
Instant Pot Black Bean Soup – The Instant Pot takes away the need to soak the beans for this flavorful soup.
Lentil Kale Soup – a hearty gluten free soup to warm you up and keep you full. This soup is full of vegetables and flavor.
Gluten Free Hungarian Mushroom Soup – This is not your typical mushroom soup recipe. Paprika, Dill, and Sour Cream give it flavor and tang you won’t find in others.
Find more gluten free recipes on YouTube and Pinterest.
Gluten Free Polish Dill Pickle Soup
Ingredients
- 6 Cups Chicken Broth
- 1 ½ – 2 Pounds Potatoes, Peeled And Chunked
- 5 Medium Carrots, Diced (About 2 Cups) Diced (About 2 Cups)
- 2 Garlic Cloves, Minced
- 1 Cup Diced Dill Pickles
- 1 Stick Of Butter, Unsalted
- ¼ Cup Corn Ctarch
- 1 Cup Sour Cream
- ¼ Cup Water
- 2 Cups Dill Pickle Juice
- 1½ tsp Old Bay Seasoning
- 1 tsp Black Pepper
- ¼ tsp Cayenne Pepper
- 1-2 Tbs. Fresh Dill, Optional
Instructions
- In a large soup pot, add potatoes, carrots, garlic, butter and broth. Bring to the boil over medium high heat, then reduce heat to and simmer and cook until potatoes and carrots are tender. About 20-25 minutes.
- When the vegetables are tender, add pickles and continue to boil
- In a medium bowl, mix the sour cream, corn starch, and water then whisk it into the soup.
- Once the sour cream mixture is mixed into the soup and the soup is smooth and creamy reduce the heat to a simmer.
- Add the pickle juice, Old Bay Seasoning, Pepper, and Cayenne Pepper.
- Simmer 5-10 minutes.
- Stir in Fresh Dill and serve.
Video
Notes
- Chopped Pickles – Save time and use Dill Salad Cubes in the soup. They are pickles that are already chopped up. They are the perfect size for the soup and save preparation time.
- Add Some Heat – Add a kick of heat to the finished soup with a few dashes of hot sauce.
- Reduce the Salt – Use reduced sodium gluten free chicken broth for the soup for a lower salt level in the soup. The pickle juice, pickles, and old bay each have a good amount of salt in them.
- Fresh or Dried Dill – Use about 2 Tablespoons of fresh dill in the recipe or 1 to 1 ½ teaspoons of dried dill in the recipe.
- Cool soup completely.
- Place servings of soup in freezer safe containers or freezer bags and label the contents of the container with the name and date.
- Place in freezer.
- Thaw soup and reheat to desired temperature to serve.
