Description
This Dill Pickle Soup is a unique and flavorful dish that combines the tangy taste of dill pickles with creamy sour cream and hearty potatoes. Perfect for a cozy meal on a chilly day!
Ingredients
Units
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For the Soup:
- 2 tablespoons 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 thinly sliced
- 5 cups vegetable broth or chicken broth
- 3 medium potatoes, peeled and cubed
- 4 1/2 tablespoons sour cream
- 1 1/2 tablespoons flour
- 4-5 tablespoons pickle juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons fresh dill, chopped
Instructions
- In a medium bowl, whisk together sour cream, flour, and 3 tablespoons of dill pickle juice.
- Heat butter in a large non-stick pan over medium heat. Add onion and carrot, cook until softened, about 7 minutes. Stir in dill pickles and cook for 3 more minutes.
- In a large stockpot, bring broth to a boil. 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. Cook for another 5 minutes or until potatoes are tender.
- Remove from heat and serve immediately, garnished with fresh dill.
Notes
- Mixing the ingredients: Ensure the sour cream, flour, and pickle juice mixture is liquidy to avoid lumps in the soup.
- Brine: Adjust pickle juice for desired brininess.
- Storing: Best consumed fresh or store leftovers in the refrigerator for up to 1 day. Freeze in airtight bags for up to 6 months.
- Defrosting: Simmer frozen soup in a pot for 5-10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg
