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Dill Pickle Soup

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 276 kcal
Course: Soup
Cuisine: Polish

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

Instructions

    Cup of Yum
  1. In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
  2. Heat butter in large non-stick pan (avoid Teflon pans) over medium heat.
  3. Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.
  4. 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.
  5. 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.
  6. 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

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

% 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.