Helena's Famous
Creamy Dill Pickle Soup

Hello, our dear loyal guests. Thank you for your patience as we send you my mother’s famous creamy dill pickle soup recipe. Some of you may not know, but we make three versions of our dill pickle soup. The one you always get when you come into either location is made with “Polskie Ogorki” pickles and creamy potatoes and is vegetarian. With enough time and when ordered in advance, we can also make the same one for you dairy-free. Additionally, this soup can be made in Eastern European style with Kiszone Ogorki and with a chicken base using Cornish hens.

Below is our in-house recipe. Please adjust it as your cravings guide you. Our dill pickle soup we serve is vegetarian. We make the broth from scratch, and it takes several hours to make. Although using already made vegetable stock is possible, it does not taste as good. This creamy and comforting soup pairs perfectly with a loaf of freshly baked bread on the side for dunking. We highly recommend it…but yes, definitely optional.

  • 2 tablespoons butter or oil
  • 1 large finely diced yellow onion
  • 1 large peeled and grated carrot
  • 1 large finely diced celery rib
  • 4 large (200g) finely chopped Polskie Ogorki pickles.(If you have the Kiszone from the Italian store these are the best, if not the regular will have to do)  shred them but do not squeeze out the juice.
  • ½ cup (120ml) pickle juice from the jar
  • 3 peeled (400g) finely cubed yellow potatoes
  • 5 cups vegetable stock low sodium or unsalted(homemade is best)
  • 1 cup 250ml cream (33%)
  • ½ cup fresh finely chopped dill
  • 2 Bay leaves 
  • 4 large all spice seeds
  • salt and pepper to taste
In a large pot and over medium-high heat, add in butter/oil, diced celery, onion, bay leaves, all spice seeds and sauce for a few minutes until onions appear translucent. 
Add in the shredded pickles and carrots, pickle juice, finely cubed potatoes and your homemade or store bought vegetable broth (optional: chicken broth).
Stirring often, bring everything to a rolling boil, reduce heat to low, cover the pot leaving just a crack to release steam and prevent from boiling over.
Simmer for 20 minutes or until potatoes are soft (This adds to the creaminess of the soup).  
Add the cup of 33% cream and bring your soup to a full boil, let boil for a few minutes and turn off heat, take pot off the stove.
Stir in fresh dill and season to taste with salt and pepper
And that is it, my mamma’s famous creamy dill pickle soup!
I hope this helps, please let me know how yours turns out. 🙂 
Make sure to share a picture of your pickle soup and tag us on your instagram or Facebook and we will enter you for a chance to win a $50 gift card to Continental Treat.
Contest ends June 1st, 2023.