Dill Pickle Soup

Time: 30 minutes

Growing up in the ’70s – this song was played at every wedding, resulting in a mass group of people doing the polka! I haven’t heard it in years, but I made this delicious soup (which we love to have at a local Eastern European Restaurant) and it jogged my memory – I hope you enjoy the soup, and the music, enough to polka around your kitchen!

Music Selection: George Baker – Una Paloma Blanca


1 cup onion, finely diced

1 stalk celery, finely chopped

1 cup carrot, peeled and finely chopped

1 cup potato, peeled and finely diced

1 clove garlic, minced

2 tbsp olive oil

½ cup dill pickle juice

½ cup dill pickles (with garlic, if you can get it), finely chopped

2 Tbsp dried or fresh dill

4 cups chicken broth


Optional: 1 cup cooked and diced chicken

Optional garnish: crispy bacon bits


¼ cup butter

¼ cup flour

¾ cup milk


In a large skillet, heat oil and saute onion, celery, carrot and potato until onion is translucent. Salt and pepper to taste.

Add pickle juice to deglaze pan, then, add in the chicken broth. Bring to a boil, then let simmer for 20 minutes. If adding chicken, add it now.

In the meantime, make the bechamel: In small saucepan, melt the butter. Whisk in the flour until all the flour is mixed with the butter. Slowly whisk in the milk and bring to a boil, stirring constantly to avoid lumps.

When thick, add to the soup and mix.

Serve with buttered toast or Quick Cheesy Dill Bread.

Optional toppings: crispy bacon bits

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