Dill Pickle and Brat Soup
User Reviews
3.7
Dill Pickle and Brat Soup
Description
This soup starts with sautéed onions and carrots, building a flavorful base. It incorporates chopped dill pickles and pickle juice for a pronounced vinegary tang, balanced by chicken broth and Worcestershire sauce. Red potatoes add substance, while cooked bratwurst slices provide meaty richness. Fresh dill adds an herbal note toward the end.
The finishing step mixes flour into sour cream to thicken the soup gently without curdling, yielding a creamy yet slightly chunky texture. Simmering ensures the potatoes soften without losing shape and flavors meld completely.
Serving is enhanced by garnishing with fresh dill sprigs and thinly sliced pickles, highlighting the pickle flavor. This soup suits lunch or dinner and pairs well with simple bread. The notes mention using pre-cooked bratwurst for ease and suggest adding sharp cheddar cheese as a variation to increase richness.
The recipe can be adapted for slow cooker use, cooking the base ingredients for several hours before adding the sour cream mixture to finish, offering flexibility in preparation.
Ingredients
- 1 yellow onion chopped
- extra virgin olive oil
- 1 carrot grated
- 1 cup dill pickle finely chopped
- 3 red potatoes skins on, cut in 1/2 inch dice, large
- 32 ounce chicken broth carton
- 1/2 cup pickle juice
- 1 Tbsp Worcestershire sauce
- 3 cloves garlic minced
- 1/2 cup dill chopped, fresh
- 3 bratwurst grilled and sliced (you may want to cut each slice in half, for smaller pieces, cooked
- 3/4 cup sour cream
- 3 tablespoons flour
- salt to taste
- black pepper to taste
garnish
- dill fresh
- pickles thinly sliced
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 pre-cooked bratwurst for convenience; if using raw, cook thoroughly before adding to the soup.
- Grilled or pan-seared brat slices add extra flavor through caramelization.
- For a richer version, add shredded sharp cheddar cheese near serving time.
- The soup can be prepared in a slow cooker by cooking all base ingredients except sour cream and flour mixture on low for 4 hours before stirring in the thickener.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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