Pickle Soup Recipe
Pickle Soup Recipe
Table of Contents
Pickle Soup Recipe
Looking for a unique and delicious twist on classic soup recipes? This pickle soup recipe is just what you need. Made with tangy pickles, creamy broth, and a variety of vegetables, this comforting dish brings a burst of flavor that pickle lovers will adore. Follow this easy to make recipe for a cozy bowl of soup that combines savory and sour notes in the best way possible.
Description
Pickle Soup Recipe is an Eastern European classic, beloved for its tangy flavor and creamy texture. This pickle soup recipe combines dill pickles, potatoes, carrots, and celery in a savory broth made creamy with a touch of sour cream. The addition of pickles gives it a refreshing acidity that complements the rich, velvety texture of the broth. Perfect for cold days, this soup provides warmth and comfort with a delightful zing that will keep you coming back for more. Whether you’re a pickle enthusiast or just looking for a unique soup recipe, this pickle soup is sure to become a favorite in your kitchen.
Try this delicious and tangy pickle soup recipe that combines savory broth with sour pickles, potatoes, and fresh herbs for an unexpected yet irresistible flavor. This comforting Polish-inspired pickle soup recipe is perfect for cold days and easy to make.
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup dill pickles, finely diced
- 1 cup pickle juice
- 4 medium potatoes, peeled and diced
- 2 medium carrots, sliced
- 1 celery stalk, diced
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 tbsp butter or olive oil
- 1 cup sour cream (or Greek yogurt)
- 2 tbsp all purpose flour
- 1 tsp fresh dill, chopped (or 1/2 tsp dried dill)
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: In a large pot, heat the butter or olive oil over medium heat. Add the diced onion, celery, and carrots, and sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.
- Add Potatoes and Broth: Add the diced potatoes to the pot, then pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes, or until the potatoes are fork tender.
- Add Pickles and Pickle Juice: Stir in the diced pickles and pickle juice. Let the soup simmer for an additional 5-10 minutes to allow the pickle flavor to infuse with the broth.
- Prepare the Cream Mixture: In a small bowl, whisk together the sour cream and flour until smooth. This mixture will help thicken the soup and add creaminess.
- Thicken the Soup: Gradually add the sour cream mixture to the soup, stirring constantly to prevent lumps. Simmer the soup for another 5 minutes, allowing it to thicken slightly.
- Season and Add Dill: Add the chopped fresh dill to the pot and season the soup with salt and pepper to taste. Be cautious with salt, as pickles and pickle juice are already salty.
- Serve: Ladle the soup into bowls, garnish with extra dill if desired, and serve hot with a slice of crusty bread. Enjoy the unique, tangy, and creamy flavors of this delicious pickle soup recipe.
Notes
- Adjusting Tanginess: For a less tangy soup, reduce the amount of pickle juice. You can replace it with an equal amount of broth.
- Substitutions: Greek yogurt can be used instead of sour cream for a lighter option.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
Pickle Soup Recipe
Ingredients
- 4 cups chicken or vegetable broth
- 1 cup dill pickles finely diced
- 1 cup pickle juice
- 4 medium potatoes peeled and diced
- 2 medium carrots sliced
- 1 celery stalk diced
- 1 medium onion diced
- 1 clove garlic minced
- 2 tbsp butter or olive oil
- 1 cup sour cream or Greek yogurt
- 2 tbsp all purpose flour
- 1 tsp fresh dill chopped (or 1/2 tsp dried dill)
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: In a large pot, heat the butter or olive oil over medium heat. Add the diced onion, celery, and carrots, and sauté for about 5 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.
- Add Potatoes and Broth: Add the diced potatoes to the pot, then pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes, or until the potatoes are fork tender.
- Add Pickles and Pickle Juice: Stir in the diced pickles and pickle juice. Let the soup simmer for an additional 5-10 minutes to allow the pickle flavor to infuse with the broth.
- Prepare the Cream Mixture: In a small bowl, whisk together the sour cream and flour until smooth. This mixture will help thicken the soup and add creaminess.
- Thicken the Soup: Gradually add the sour cream mixture to the soup, stirring constantly to prevent lumps. Simmer the soup for another 5 minutes, allowing it to thicken slightly.
- Season and Add Dill: Add the chopped fresh dill to the pot and season the soup with salt and pepper to taste. Be cautious with salt, as pickles and pickle juice are already salty.
- Serve: Ladle the soup into bowls, garnish with extra dill if desired, and serve hot with a slice of crusty bread. Enjoy the unique, tangy, and creamy flavors of this delicious pickle soup recipe.
Notes
- Adjusting Tanginess: For a less tangy soup, reduce the amount of pickle juice. You can replace it with an equal amount of broth.
- Substitutions: Greek yogurt can be used instead of sour cream for a lighter option.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, stirring occasionally.
