Dill Pickle Soup
User Reviews
4.6
Dill Pickle Soup
Description
Dill Pickle Soup uses a base of vegetable or chicken broth, tender cubed potatoes, and sautéed onions and carrots. Dill pickles are added during sautéing, which intensifies their flavor before the mixture is combined with the broth. The soup is thickened gently by whisking sour cream, flour, and pickle juice into a smooth liquid to avoid lumps, then stirred in to create a creamy, slightly tart texture. Fresh dill at the end brightens the soup's aroma and flavor.
Its balance of creamy and tangy elements makes it a distinctive dish to serve warm, particularly suitable for those who enjoy the acidity and herbaceous notes from pickles and dill. It can be served on its own or accompanied by crusty bread.
The recipe notes advise ensuring the sour cream mixture is fluid to prevent lumping, adjusting pickle juice for desired brininess, and recommend consuming the soup the day it is made. Leftovers can be refrigerated for one day or frozen up to six months, reheated by simmering gently.
Ingredients
- 2 tablespoon butter unsalted
- 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 dill chopped, fresh
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
- Whisk sour cream, flour, and pickle juice until liquidy like buttermilk to prevent lumps in the soup.
- Adjust pickle juice amount to control the soup's briny taste, adding one tablespoon at a time.
- Consume soup on the same day for best flavor; leftovers can be refrigerated up to one day.
- For long-term storage, freeze in airtight bags up to six months; thaw by simmering for 5 to 10 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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