Dill Pickle Soup Recipe

Introduction

Dill Pickle Soup is a comforting and tangy dish that combines the bright flavors of dill pickles with creamy potatoes and fresh herbs. This unique soup is perfect for those who enjoy a little zest and warmth in their meals.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, finely minced
• 1 large carrot, grated on large holes of box grater
• 1 cup dill pickles, cut in half lengthwise and then thinly sliced
• 5 cups vegetable broth (or chicken broth if preferred)
• 3 medium potatoes, peeled and cubed
• 4 1/2 tbsp sour cream
• 1 1/2 tbsp flour
• 4-5 tbsp pickle juice
• 1 tsp salt
• 1/4 tsp black pepper
• 4 tbsp fresh dill, chopped

Instructions

1. Step 1: In a medium bowl, whisk together the sour cream, flour, and 3 tablespoons of dill pickle juice until smooth.
2. Step 2: Heat the butter in a large non-stick pan (avoid Teflon pans) over medium heat.
3. Step 3: Add the onion and grated carrot to the pan and cook until the vegetables begin to soften, about 7 minutes. Stir in the sliced dill pickles and cook for another 3 minutes.
4. Step 4: Meanwhile, bring the broth to a boil in a large stockpot. Add the cubed potatoes once boiling, reduce the heat to medium-low, and cook for 10 minutes.
5. Step 5: Stir the sautéed vegetables, salt, pepper, and the sour cream and flour mixture into the pot with the potatoes. Cook for an additional 5 minutes, or until the potatoes are tender when poked with a knife.
6. Step 6: Remove the soup from the heat and serve immediately, garnished with fresh chopped dill.

Tips & Variations

• If you prefer a richer soup, substitute some or all of the vegetable broth with chicken broth.
• For a smoother texture, blend a portion of the soup before adding the sautéed vegetables.
• Adjust the amount of pickle juice to your taste to control the tanginess of the soup.
• Add cooked, shredded chicken to make this soup heartier and more filling.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling after reheating to prevent the sour cream from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pickles for this soup?

Yes, you can experiment with different dill pickle varieties, but avoid sweet or flavored pickles as they may alter the soup’s tangy flavor profile.

Is this soup suitable for vegetarians?

Absolutely! Use vegetable broth to keep it vegetarian. If you prefer, chicken broth can be used, but that would make it non-vegetarian.

Dill Pickle Soup Recipe

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★★★★★

4.8 from 57 reviews

This creamy and tangy Dill Pickle Soup combines the bright flavors of dill pickles and fresh dill with tender potatoes and a rich sour cream base. Perfect as a comforting appetizer or light meal, this soup brings a unique twist with its pickle juice infusion, creating a delightful balance of savory and slightly sour notes.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp unsalted butter
• 1 medium onion (finely minced)
• 1 large carrot (grated on large holes of box grater)
• 1 cup dill pickles (cut in half lengthwise and then thinly sliced)
• 5 cups vegetable broth (or chicken broth if preferred)
• 3 medium potatoes (peeled and cubed)
• 4 1/2 tbsp sour cream
• 1 1/2 tbsp flour
• 4–5 tbsp pickle juice
• 1 tsp salt
• 1/4 tsp black pepper
• 4 tbsp fresh dill (chopped)

Instructions

1. Prepare Sour Cream Mixture: In a medium bowl, whisk together sour cream, flour, and 3 tablespoons of dill pickle juice until smooth and well combined.
2. Sauté Vegetables: Heat butter in a large non-stick pan over medium heat. Add the finely minced onion and grated carrot, cooking until they start to soften, about 7 minutes. Stir in the sliced dill pickles and cook for an additional 3 minutes to release their flavor.
3. Cook Potatoes: While sautéing, bring the vegetable broth to a boil in a large stockpot. Add the peeled and cubed potatoes, reduce the heat to medium-low, and simmer for 10 minutes until potatoes begin to soften.
4. Combine Ingredients: Stir the sautéed vegetables, salt, black pepper, and the prepared sour cream mixture into the pot with potatoes. Continue cooking for another 5 minutes, or until the potatoes are tender when pierced with a knife.
5. Serve: Remove the pot from heat and ladle the soup into bowls. Garnish with fresh chopped dill and serve immediately for the best flavor.

Notes

• Use vegetable broth for a vegetarian version or chicken broth for a richer flavor.
• To avoid curdling, temper the sour cream mixture by slowly adding a small amount of hot broth before adding it to the pot.
• Adjust pickle juice quantity to taste, adding more for a tangier soup.
• Serve with crusty bread or crackers for a complete meal.
• This soup is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently on stovetop.

Keywords: Dill Pickle Soup, pickle soup, sour cream soup, potato soup, vegetarian soup, dill recipe, comforting soup