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.
- 2 tbsp 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 tbsp sour cream
- 1 ½ tbsp flour
- 4-5 tbsp pickle juice
- 1 tsp salt
- ¼ tsp pepper
- 4 tbsp dill chopped
In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.* (Note 1)
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.
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.
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.
Calories: 276kcal | Carbohydrates: 35.8g | Protein: 10.6g | Fat: 10.7g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 4129mg | Potassium: 1117mg | Fiber: 4.8g | Sugar: 4.4g | Calcium: 114mg | Iron: 4mg