Dill Pickle Soup

Dill Pickle Soup

Dill pickle soup seems to me a dish that came about out of necessity—perhaps in the bleak prairie midwinter, when someone out on a farm in a snow-driven landscape looked in their pantry and decided to turn the pint jars of dill pickles into soup—but it’s no longer made merely out of necessity because it’s completely delicious. And yes, it’s just as it sounds-made with dill pickles, chopped and/or grated, along with a healthy pour of the pickle brine. At its base, there are basic veggies (onion, celery, carrot, potato), but a sausage sliced or crumbled in at the start is also common, and it would also be delicious with wintry beets or cabbage. Sometimes it’s finished with cream, or a dollop of sour cream on top-that’s the beauty of soup… rarely do you need to follow a specific recipe.

I haven’t made dill pickle soup for years, but had been talking about dill pickle soup with a friend at the Eyeopener, and decided to make it for this morning’s show as an example of things people make when it’s too cold to run to the store. And then I realized, as I often do, that I make it in a different way now than I used to, and so thought it was worth sharing the recipe all over again. (Parsley for colour… it’s not really necessary, but I didn’t have any sour cream + fresh dill!)

Dill Pickle Soup

Dill Pickle Soup
Dill Pickle Soup

Dill Pickle Soup


January 14, 2020


vegetable oil and/or butter, for cooking

1 small onion, chopped

1-2 celery stalks, chopped

1-2 carrots, chopped

2 Tbsp all-purpose flour

1 L chicken or vegetable stock

4 large dill pickles, shredded or chopped

1/2 cup (ish) pickle brine, from the jar

2 small potatoes, halved and thinly sliced

freshly ground black pepper

sour cream and chopped fresh dill, for garnish (optional)


1Drizzle some oil into a medium pot set over medium-high heat, and saute the onion, celery and carrot for a few minutes, or until soft. (Crumble or slice in a sausage too, if you like, and cook it through if need be.) Sprinkle with flour and stir to coat.

2Add the stock, pickles, brine, potatoes and a good grind of black pepper. Bring to a simmer and cook for 15 minutes or so, or until the potatoes are tender. If you like, serve topped with sour cream and fresh dill. Serves 4.


About Julie

6 comments on “Dill Pickle Soup

  1. Ian
    January 14, 2020 at 7:38 pm

    Sounds utterly “dill”icious ! Sorry couldn’t resist. Seriously a new soup recipe is just the thing to help now that winter is taking hold with more cold and snow.

    • Julie
      January 21, 2020 at 1:14 pm

      It really is fantastic when it’s cold outside! And…. very pun-ny! 😉

  2. Natalie
    January 21, 2020 at 3:52 pm

    My 11 year old made this because she loves pickles! We all enjoyed it. Like most soups, it was better the next day. I personally thought it was great with a grilled cheese sandwich. We had pulled out chili to eat. My husband asked if he should put it back in the freezer. I said that I wasn’t sure how the soup would turn out. He asked where I got the recipe. When I said “Julie” he put the chili back in the freezer saying, “I trust Julie.” ?

    • Julie
      January 28, 2020 at 10:39 pm

      Aw!!! 🙂

  3. Cliff
    January 23, 2020 at 12:54 am

    We made it and it was great and tasted better the next day

    • Julie
      January 23, 2020 at 8:03 am

      Oh yes, I bet it would improve after a day in the fridge!

Leave a Reply

Your email address will not be published.