Dill Pickle Soup Recipe
Dill Pickle Soup Recipe
Table of Contents
Dill Pickle Soup Recipe
If you’re a fan of tangy, creamy, and utterly comforting soups, this dill pickle soup recipe is your next culinary adventure. Packed with hearty vegetables, tender potatoes, and the bold flavor of dill pickles, this soup is a unique twist on a classic comfort dish. It’s perfect for warming up on chilly days or surprising guests with a dish they’ll rave about.
Description
This dill pickle soup recipe is a delightful combination of rich, creamy textures and zesty pickle tang. Originating from Eastern European cuisine, particularly Poland, dill pickle soup, or “zupa ogórkowa,” is a beloved dish that combines the unexpected sharpness of pickles with the hearty comfort of a potato soup base. The soup’s complexity is elevated with aromatic seasonings and a balance of sour cream for a velvety finish.
The beauty of this Dill Pickle Soup Recipe lies in its versatility. You can customize it to suit dietary needs, including vegetarian and gluten free options. It’s a great way to use up leftover pickle juice and turn simple ingredients into a flavorful masterpiece. Whether served as an appetizer or a main course, this soup is a must try for anyone who loves pickles and comfort food in equal measure.Discover a creamy, tangy dill pickle soup recipe packed with bold flavors, perfect for pickle lovers craving something unique and comforting.
Ingredients
- 4 medium potatoes, peeled and diced
- 1 large carrot, grated
- 1 medium onion, finely chopped
- 4 cups chicken or vegetable broth
- 1 cup dill pickles, grated
- 1 cup pickle juice
- 1 cup sour cream
- 3 tablespoons all purpose flour
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon dried dill (or 2 teaspoons fresh dill)
- Salt and pepper to taste
- Optional: fresh dill for garnish
Instructions
- Prepare the Vegetables: Peel and dice the potatoes into bite sized pieces. Grate the carrot and dill pickles. Finely chop the onion and mince the garlic.
- Cook the Base: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
- Simmer the Vegetables: Add the diced potatoes and grated carrot to the pot. Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat to medium low and let it simmer for 15-20 minutes or until the potatoes are tender.
- Incorporate the Pickles: Stir in the grated pickles and pickle juice. Simmer for an additional 5 minutes to allow the flavors to meld.
- Prepare the Cream Base: In a small bowl, mix the sour cream and flour until smooth. Gradually add a ladle of hot soup to the mixture to temper it, stirring constantly. Slowly pour the tempered sour cream mixture back into the soup, stirring well to avoid curdling.
- Season and Finish: Stir in the dried dill and season with salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally, until the soup is slightly thickened.
- Serve: Ladle the soup into bowls and garnish with fresh dill if desired. Serve hot with crusty bread or crackers on the side.
Notes
- For a vegetarian version, use vegetable broth.
- To make this soup gluten free, substitute the all purpose flour with a gluten free flour blend or cornstarch.
- Adjust the amount of pickle juice based on your taste preferences. Add more for extra tang or less for a milder flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
- This soup pairs well with grilled cheese sandwiches or a simple green salad.
Dill Pickle Soup Recipe
Ingredients
- 4 medium potatoes peeled and diced
- 1 large carrot grated
- 1 medium onion finely chopped
- 4 cups chicken or vegetable broth
- 1 cup dill pickles grated
- 1 cup pickle juice
- 1 cup sour cream
- 3 tablespoons all purpose flour
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 teaspoon dried dill or 2 teaspoons fresh dill
- Salt and pepper to taste
- Optional: fresh dill for garnish
Instructions
- Prepare the Vegetables: Peel and dice the potatoes into bite sized pieces. Grate the carrot and dill pickles. Finely chop the onion and mince the garlic.
- Cook the Base: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Sauté until softened and fragrant, about 3-4 minutes.
- Simmer the Vegetables: Add the diced potatoes and grated carrot to the pot. Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat to medium low and let it simmer for 15-20 minutes or until the potatoes are tender.
- Incorporate the Pickles: Stir in the grated pickles and pickle juice. Simmer for an additional 5 minutes to allow the flavors to meld.
- Prepare the Cream Base: In a small bowl, mix the sour cream and flour until smooth. Gradually add a ladle of hot soup to the mixture to temper it, stirring constantly. Slowly pour the tempered sour cream mixture back into the soup, stirring well to avoid curdling.
- Season and Finish: Stir in the dried dill and season with salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally, until the soup is slightly thickened.
- Serve: Ladle the soup into bowls and garnish with fresh dill if desired. Serve hot with crusty bread or crackers on the side.
Notes
- For a vegetarian version, use vegetable broth.
- To make this soup gluten free, substitute the all purpose flour with a gluten free flour blend or cornstarch.
- Adjust the amount of pickle juice based on your taste preferences. Add more for extra tang or less for a milder flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
- This soup pairs well with grilled cheese sandwiches or a simple green salad.
