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Dill pickle soup with kielbasa

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If you are Polish or Slavic, chances are, you have heard of Dill pickle soup with kielbasa. If you have not, let me introduce one of my favorite soups! Pickle lovers will love this one-pot recipe! This soup has unique flavors you don’t usually see in soups…but I promise once you try this soup, you will be craving it over and over again!

A bowl of hearty dill pickle soup with kielbasa served with mini sausage pieces, diced potatoes, and vegetables in a savory broth, placed on a wooden board with a gold spoon lifting a bite

Dill pickle soup with kielbasa is a unique spin on soups, but all the flavors combine well! It’s perfect for cold days to warm you up!

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Ingredients for Dill pickle soup with kielbasa:

You can skip the smokies to keep this a vegetarian soup

This makes 8 servings:

  • 4 medium russet potatoes, peeled and diced
  • 1 large yellow onion, finely chopped
  • 2 carrots, shredded
  • 2 celery stalks, diced
  • 1 cup dill pickles, diced (plus a little extra for garnish if desired)
  • 2 tbl dill pickle juice (adjust to taste for tanginess)
  • 4.5 quarts of chicken stock or vegetable broth
  • 12 oz little smokies sausages or polish kielbasa
  • 1/2 cup black olives, sliced (optional but adds a salty contrast)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 2 tablespoons butter or  olive oil
  • Salt and pepper, to taste
  • 1 cup noodles for soup

Optional Garnish:

  • Extra chopped dill
  • A dollop of sour cream
  • Crusty bread on the side

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What tools will you need to make dill pickle soup

When I think back to the comforting meals of my childhood, one dish stands out: my mom’s dill pickle soup with little smokies. It was one of those meals that my brothers and I looked forward to after school, eager to dig into a bowl of tangy, savory goodness. The combination of potatoes, tart pickles, and smoky sausages created a flavor that was unforgettable and uniquely ours. Here, I’ll walk you through the recipe that’s been lovingly passed down, along with some tips to make it just as special.


Dill pickle soup recipe:

Step 1: Sauté the Base

Begin by heating the butter or oil in a large soup pot over medium heat. Add the chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. The onions should turn translucent, releasing a sweet aroma that sets the stage for the soup’s depth of flavor. Season with 1/2 tsp salt and 1/4 tsp of black ground pepper.

Step 2: Build the Broth

Add the diced potatoes and chicken or vegetable stock (I used 2 cubes of Knorr chicken billion) to the same pot as the veggies. Bring it to a gentle boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes. 

A hand holding a box of Knorr chicken bouillon cubes in front of a pot of soup cooking on a stove, with visible celery slices and a wooden spoon resting on the pot.

Step 3: Prepare the Little Smokies

This step is optional

While the potatoes cook, brown the little smokies in a skillet over medium heat. This step isn’t strictly necessary, but my mom always said it added an extra layer of flavor. Once they’re nicely browned, set them aside. I like to use a paper towel to drain the excess grease, i don’t particularly like that in my soups. 

Step 4: Add the Pickles and Olives

Once the potatoes are tender, add the noodles, then stir in the diced pickles, pickle brine, and sliced black olives (if using). Simmer for another 5-8 minutes to allow the flavors to meld and the noodles to cook.

"A collage of three images showing ingredients being added to a pot of dill pickle soup with keilbasa: chopped sausages, diced pickles, and a can of sliced olives, with the soup cooking on a stovetop in the background

Step 5: Incorporate the Smokies

Gently add the browned little smokies to the soup. Sprinkle in the fresh dill or parley. Taste the soup and adjust the seasoning with salt and pepper as needed. The pickle brine can be salty, so you might not need much salt.

Step 6: Serve and Savor

Ladle the soup into bowls, garnish with extra dill, and serve with a crusty slice of homemade sourdough bread. The tanginess of the pickles and the smoky flavor of the sausages create a nostalgic and comforting harmony.


This soup is not just a recipe but a piece of my childhood—a meal that feels like a warm hug on a cold day. I hope it becomes a favorite in your family as well. Let me know how it turns out or if you put your own spin on it!


Tips for Success:

  1. Pickle Brine: Start with a smaller amount and add more to suit your taste. The tanginess can vary depending on the pickles you use. Add extra salt at the very end to avoid over-salting.
  2. Little Smokies: Feel free to substitute with kielbasa or another smoked sausage if you prefer.
  3. Make It Your Own: Add a pinch of cayenne for heat or toss in some green peas for added texture.

Dill pickle soup with keilbasa

If you are Polish or Slavic, chances are, you have heard of Dill pickle soup with kielbasa. If you have not, let me introduce one of my favorite soups! Pickle lovers will love this one-pot recipe! This soup has unique flavors you don’t usually see in soups…but I promise once you try this soup, you will be craving it over and over again!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner, Soup
Servings 8

Equipment

  • Large pot (5 qt) or a Dutch oven
  • cutting board and a knife
  • Rotary grater

Ingredients
  

  • 4 medium russet potatoes, peeled and diced
  • 1 large yellow onion, finely chopped
  • 2 carrots, shredded
  • 2 celery stalks, diced
  • 1 cup dill pickles, diced (plus a little extra for garnish if desired)
  • 2 tbl dill pickle juice (adjust to taste for tanginess)
  • 4.5 qt quarts of chicken stock or vegetable broth
  • 12 oz little smokies sausages or polish kielbasa
  • 12 cup black olives, sliced (optional but adds a salty contrast)
  • 1 tbl fresh dill, chopped (or 1 teaspoon dried dill)one teaspoon of
  • 2 tbl butter or  olive oil
  • Salt and pepper, to taste
  • 1 cup  noodles for soup

Instructions
 

Sauté the Base

  • Begin by heating the butter or oil in a large soup pot over medium heat. Add the chopped onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. The onions should turn translucent, releasing a sweet aroma that sets the stage for the soup’s depth of flavor. Season with 1/2 tsp salt and 1/4 tsp of black ground pepper.

Build the Broth

  • Add the diced potatoes and chicken or vegetable stock to the same pot as the veggies. Bring it to a gentle boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes. 

Prepare the Little Smokies

  • While the potatoes cook, brown the little smokies in a skillet over medium heat. This step isn’t strictly necessary, but my mom always said it added an extra layer of flavor. Once they’re nicely browned, set them aside. I like to use a paper towel to drain the excess grease, i don’t particularly like that in my soups.

Add the Pickles and Olives

  • Once the potatoes are tender, add the noodles, then stir in the diced pickles, pickle brine, and sliced black olives (if using). Simmer for another 5-8 minutes to allow the flavors to meld and the noodles to cook.

Incorporate the Smokies and Cream

  • Gently add the browned little smokies to the soup. Sprinkle in the fresh dill or parley. Taste the soup and adjust the seasoning with salt and pepper as needed. The pickle brine can be salty, so you might not need much salt.
  • Serve and Savor
  • Ladle the soup into bowls, garnish with extra dill, and serve with a crusty slice of homemade sourdough bread. The tanginess of the pickles and the smoky flavor of the sausages create a nostalgic and comforting harmony.
Keyword one pot meal, soup

A Walk Down Memory Lane

This soup always made a regular appearance during chilly evenings at home. My mom would gather us kids around the table, and the air would be filled with laughter and the irresistible aroma of dill and smoked sausage. She always served it with a loaf of warm bread, which we used to soak up every last drop of the tangy broth. The little smokies were our favorite part—we’d fish them out first, savoring each bite.

To this day, I can’t make this soup without thinking of those evenings. It’s a recipe I’ve shared with friends and now with you, in the hope that it will bring the same warmth and joy to your home as it did to ours.

Slow cooker version:

Here’s how to adapt the dill pickle soup recipe for a slow cooker. The slow cooker simplifies the process by letting you set it and forget it while still achieving great flavor.

Ingredients:

Keep the ingredients the same as in the original recipe.

Instructions:

Step 1: Prep the Ingredients

  • Dice the potatoes, celery, onion, and pickles, and shred the carrots. Slice the olives if you’re using them.

Step 2: Sauté the Vegetables (Optional)

  • For enhanced flavor, sauté the onions, carrots, and celery in butter or oil on the stovetop until softened (about 5 minutes). This step is optional but adds depth to the soup.

Step 3: Add Ingredients to the Slow Cooker

  • Place the diced potatoes, sautéed vegetables (if sautéing), chicken or vegetable broth, and browned little smokies (if browning) into the slow cooker. Stir in 1/2 tsp salt and 1/4 tsp black pepper.

Step 4: Cook on Low or High

  • Cover and cook:
    • Low: 6-8 hours
    • High: 3-4 hours
    • Check that the potatoes are tender before moving to the next step.

Step 5: Add Noodles, Pickles, and Brine

  • About 30 minutes before serving, add the noodles, diced pickles, pickle brine, and olives (if using). Combine, then cover and continue cooking on high until the noodles are tender.

Step 6: Add Fresh Dill and Adjust Seasoning

  • Stir in the fresh dill and taste the soup. Adjust the seasoning with salt, pepper, or additional pickle brine as needed.

Step 7: Serve and Garnish

  • Ladle the soup into bowls and garnish with extra dill, a dollop of sour cream, and a side of crusty bread.

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