Dill Pickle Soup
User Reviews
4.6
735 reviews
Excellent
Dill Pickle Soup
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Dill Pickle Soup is my all-time favorite soup recipe for busy weekdays. It requires merely 30 minutes of your time, uses pantry staple ingredients and provides you with a hearty and satisfying bite. It's savory, creamy and kids love it too. Great for lunch or dinner.
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Ingredients
- 2 tablespoon unsalted butter
- 1 medium onion finely minced
- 1 large carrot grated on large holes of box grater
- 1 c dill pickles cut in half lengthwise and then thinly sliced
- 5 c vegetable broth or chicken broth if you want
- 3 medium potato peeled and cubed
- 4 ½ tablespoon sour cream
- 1 ½ tablespoon flour
- 4-5 tablespoon pickle juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoon fresh dill chopped
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Instructions
- In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
- Heat butter in large non-stick pan (avoid Teflon pans) over medium heat.
- Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.
- Meanwhile, add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
- Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.
- Remove from the heat, and serve immediately garnished with fresh dill.
Notes
- Mixing the ingredients. When you whisk together sour cream, flour and pickle juice, you want the mixture to be quite liquidy, like a buttermilk, otherwise it will turn lumpy when added into a soup. For this, I recommend either adding an additional tablespoon of pickle juice or a few tablespoon of vegetable broth from the same pot with potatoes.
- Brine. You can always adjust the amount of pickle juice. If you want the soup to taste more briny, go ahead and add more pickle juice, 1 tablespoon at a time.
- Storing. This Pickle soup is best when consumed on the same day. However, if you have leftovers, it will last for 1 more day in the refrigerator.
- You can also freeze the soup. To ensure maximum freshness, I recommend storing the soup in the airtight freezer-friendly bags.
- Properly stored, the soup will last in a freezer for up to 6 months.
- Defrosting. To thaw, simply transfer the soup into a pot and simmer for 5 to 10 minutes.
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
35.8g
(12%)
Protein
10.6g
(21%)
Fat
10.7g
(16%)
Saturated Fat
6g
(30%)
Cholesterol
21mg
(7%)
Sodium
4129mg
(172%)
Potassium
1117mg
(32%)
Fiber
4.8g
(19%)
Sugar
4.4g
(9%)
Calcium
114mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 35.8g | 12% |
| Protein | 10.6g | 21% |
| Fat | 10.7g | 16% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 21mg | 7% |
| Sodium | 4129mg | 172% |
| Potassium | 1117mg | 24% |
| Fiber | 4.8g | 19% |
| Sugar | 4.4g | 9% |
| Calcium | 114mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
735 reviews
Excellent
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