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Dill Pickle Soup Recipe

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3.8 from 30 reviews

This Dill Pickle Soup is a comforting and tangy soup combining the unique flavors of dill pickles, fresh dill, and creamy sour cream with tender potatoes and vegetables. Perfect for a quick, 30-minute meal that is both savory and refreshing, this soup offers a delightful twist on classic vegetable soups.

Ingredients

Base Ingredients

  • 2 tbsp unsalted butter
  • 1 medium onion (finely minced)
  • 1 large carrot (grated on large holes of box grater)
  • 1 cup dill pickles (cut in half lengthwise and then thinly sliced)
  • 5 cups vegetable broth (or chicken broth if you prefer)
  • 3 medium potatoes (peeled and cubed)

Sauce and Seasonings

  • 4 1/2 tbsp sour cream
  • 1 1/2 tbsp flour
  • 4-5 tbsp pickle juice
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp fresh dill (chopped)

Instructions

  1. Prepare Sour Cream Mixture: In a medium bowl, whisk together sour cream, flour, and 3 tablespoons of dill pickle juice until smooth. This will help thicken the soup later.
  2. Sauté Vegetables: Heat butter in a large non-stick pan over medium heat. Add the finely minced onion and grated carrot, cooking until the vegetables begin to soften, approximately 7 minutes. Then stir in the thinly sliced dill pickles and cook for an additional 3 minutes to release their flavor.
  3. Cook Potatoes: Meanwhile, pour the broth into a large stockpot and bring it to a boil. Once boiling, add the peeled and cubed potatoes. Reduce heat to medium-low and let the potatoes simmer for 10 minutes until they start to soften.
  4. Combine and Simmer: Stir the sautéed vegetables, salt, pepper, and the sour cream and flour mixture into the pot with the potatoes. Allow the soup to cook for another 5 minutes or until the potatoes are tender and easily pierced with a knife.
  5. Finish and Serve: Remove the soup from the heat. Ladle into bowls and garnish generously with fresh chopped dill. Serve immediately for best flavor and warmth.

Notes

  • Use vegetable broth to keep the soup vegetarian, or chicken broth for a richer flavor.
  • For a slightly thicker soup, add a bit more flour to the sour cream mixture.
  • Avoid non-stick pans with Teflon coatings as recommended to prevent reaction with acidic ingredients like pickle juice.
  • Adjust pickle juice quantity to taste for desired tanginess.
  • This soup is best served hot and fresh but can be refrigerated for up to 3 days.

Find it online: https://justsosavory.com/dill-pickle-soup-recipe/