Polish Ham and Dill Pickle SoupThat Will Surprise You
Let’s face it, I waspretty skeptical. Pickles in soup? So a TikTok trend destined for the “weird food” hall offame, right? But then I took a bite of this creamy, savory Polishclassic and was hooked.
Factis, this soup is no novelty. It’s a crusty, soul-satisfyingdish with a cult following. Andto be clear, even the pickle-averse have become believers.
The Stats Will Shock You
Here’swhy this soup is not just good, but nutritionally savvy. Check these numbers:
| Source | Calories | Protein | Fat | Carbs | Sodium | Fiber |
| Noble Pig | 297 | 4.8g | 19g | 28.2g | 538mg | 2g |
| Wholly Tasteful | 207 | 7g | 12g | 20g | 296mg | 3g |
| JZ Eats | 206 | – | – | – | – | – |
| Zosias Polish | 206 | 15.7g | 11.4g | 10.5g | 425mg | 3.1g |
Why the gaps? Recipes vary. Others gocreamy-adjacent (hail, sour cream!); othersemphasize lean protein. Either way, it’s a tightmeal.
Ingredients That Defy Expectations
Here’s what youwill need for 4-6 servings:
- Ham: 3/4 lb chopped(smoky flavor base)
- Dill pickles: 1 cup finely chopped or 5 ozdiced (the star!)
- Potatoes: 1lb (3 med—creamy type)
- Broth: 2.5-6cups (chicken or veggie — adjust for thickness)
- Picklejuice: 1/2-1 cup (amazing salt-and-vinegarish secret weapon)
- Sour cream: 1/2 cup (depthand tang)
- Fresh dill: 2–4 tbsp (for an explosionof freshness)
- Aromatics:Carrots, onions, garlic (because duh)
Wait—pickle juice? Yes. It’sthe umami wallop you never knew you needed.
The Cooking Process: Simpler Than You Think
- Sauté aromatics:Onion, garlic, carrots — soften with butter.
- Addham: Allow to brown a little for flavor.
- Potatoes& broth: Cook until potatoes are fork-tender.
- Stir in pickles + juice:This is the magic.
- End with sour cream + dill: Creamy, tangybliss.
Total time? 30–45 minutes. Faster than ordering apizza.
The Surprise Factor: Why It Works
“But pickles in soup?! ” I get it. The combo sounds… aggressive. But there’s a twist: The pickles dissolve within the broth, flavoring it in a waythat is half-sour and also rich and comforting. The sour cream cuts theacidity, the ham lends meaty weight.
Even skeptics love it. One friend referred to it as “theadult version of chicken noodle soup.” Another added, “It’s like a hug formy taste buds.”
Why You’ll Crave It Again (and Again)
There is nothingone-hit-wonder about this soup. It’s:
- Variations: Sub out ham for sausage, veg up, or try mushrooms for a meatlessfilling.
- Meal-prep friendly:Better on day two (if it lasts).
- Budget pantry: Pantry staplesand leftover ham.
Pro tip: Servewith crusty bread and a dusting of paprika. Instant upgrade.
Fun Facts to Impress Your Friends
- Polish roots: Known aszupa ogórkowa, it’s a mainstay in Polish households — consider it Poland’s answer to chicken soup.
- Crowd-pleaser: Serves 4–8per batch. Great for potlucksor lazy Sundays alike!
- Quick-as-a-wink: On the tablein under an hour. Youdon’t have to simmer this all day.
Final Thoughts
This soup changed my life. It’s outlandish, endearing, and one of the most criminallyunderrated shows of its era.
Shouldyou be feeling adventurous (or hungry), you could make it tonight. You will also pleaseyour taste buds.
Hi! I’m Zoey — a foodie, coffee addict, and home chef based in Portland. I’m all about making cooking fun, easy, and a little bit extra. Whether it’s quick weeknight recipes, cozy drinks, or baking experiments, I love sharing what’s happening in my kitchen (even the fails). When I’m not cooking, I’m probably cafe-hopping or testing out new cocktail ideas.
