Dill Pickle and Brat Soup

Name: Dill Pickle and Brat Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 1 yellow onion; extra virgin olive oil; 1 carrot; 1 cup finely chopped dill pickles; 3 large red potatoes; 32 ounce carton chicken broth; 1/2 cup pickle juice; 1 Tbsp Worcestershire sauce; 3 cloves garlic; 1/2 cup fresh dill; 3 cooked brats; 3/4 cup sour cream; 3 tablespoons flour; salt & pepper; fresh dill; thinly sliced pickles

User Reviews

3.7

267 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6
Calories
290 kcal
Course
Soup
Cuisine
American

Dill Pickle and Brat Soup

Julie Valencia

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Dill Pickle and Brat Soup, made in the crock pot, or not. This soup is a delicious surprise, with smokey brats, tangy dill pickles, and tender potatoes all in a light sour cream broth.

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Ingredients

Servings

1 yellow onion chopped
extra virgin olive oil
1 carrot grated
1 cup finely chopped dill pickles
3 large red potatoes skins on, cut in 1/2 inch dice
32 ounce carton chicken broth
1/2 cup pickle juice
1 Tbsp Worcestershire sauce
3 cloves garlic minced
1/2 cup fresh dill chopped
3 cooked brats grilled and sliced (you may want to cut each slice in half, for smaller pieces)
3/4 cup sour cream
3 tablespoons flour
salt & pepper to taste

garnish

fresh dill
thinly sliced pickles

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Instructions

Coat the bottom of a heavy pan with olive oil and saute the onion and carrot for about 5 minutes, or until the onion has softened.
Add the rest of the ingredients, up to but not including the sour cream, and bring to a simmer. Cover and simmer for about 15 minutes, or until the potatoes are tender but not mushy.
Mix the flour and sour cream together until completely combined, and stir in to the soup. Season to taste with salt and pepper, and cook for a further few minutes.
Serve garnished with sprigs of dill and thinly sliced pickles.
CROCK POT METHOD: Put everything in the crock pot up to, but not including the sour cream, etc. Let it cook on low for 4 hours. Stir in the sour cream and flour mixture, and cook for another hour until smooth and slightly thickened.

Notes

Use any type of brats for this, but cooked ones are easiest. If yours are raw, cook them up before adding to the soup. Mine were actually bacon and cheddar brats from Neuskes, which I had in the freezer from Christmas. They come already cooked, so I just popped them in a grill pan to give them a little color, and sliced them up. They gave the soup an extra flavor boost.
For a variation you might try adding some shredded sharp cheddar cheese at the very end, just before serving.

Nutrition Information

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Calories 290kcal (15%) Carbohydrates 29g (10%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 44mg (15%) Sodium 1404mg (59%) Potassium 810mg (23%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2239IU (45%) Vitamin C 16mg (18%) Calcium 90mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 290 kcal

% Daily Value*

Calories	290kcal	15%
Carbohydrates	29g	10%
Protein	9g	18%
Fat	16g	25%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	44mg	15%
Sodium	1404mg	59%
Potassium	810mg	17%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	2239IU	45%
Vitamin C	16mg	18%
Calcium	90mg	9%
Iron	2mg	11%