Dill Pickle Soup

Dill Pickle Soup… Quirky or Classic cuisine? This traditional Polish soup is a keeper – tangy, creamy, flavourful and filling.

This is a stick-to-your-ribs kind of soup- perfect for cooler weather or winter coziness. The ingredients are likely in your pantry if you are prone to having dill pickles and sour cream in the fridge.

Dill pickles and sour cream are a classic Baltic/Russian/Polish combination. They often serve dill pickles with sour cream to dip on the side as an appetizer or snack.

I served it with these Dinner Rolls

dinner-rolls

but these Lemon Dill Rolls would be good too!

lemon-dill-rolls-2

Chef’s Tips

  1. You can make this Dill Pickle Soup up to the point of adding the sour cream a day ahead and reheat it the next day adding in the sour cream just before serving. It was actually a bit tangier the next day in my opinion.
  2. This is actually a great make-ahead dish. In fact I think I liked it better the second day. The dill flavour was more pronounced.
  3. The recipe calls for fresh dill. I can’t always find fresh dill and in this instance, that was the case. Honestly, I didn’t miss it so don’t stress about that part.

This soup is very filling. It makes a great lunch or simple supper on its own. If you want to serve as part of a larger meal you could get 6 servings out of this quantity.

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Dill Pickle Soup
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Cuisine Polish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
  • 2 Tbsps butter
  • 1 onion finely diced
  • 1 large carrot shredded
  • 3 cups potato finely diced I used Yukon Gold but russet will work too
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cups chicken broth
  • 1/2 cup dill pickle juice
  • 1/2 cup sour cream at room temperature
  • 2 Tbsps flour
  • 1/2 cup shredded dill pickle
  • 1 Tbsp fresh dill ideal but optional
  • 1/4 cup finely diced dill pickle
Cuisine Polish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
  • 2 Tbsps butter
  • 1 onion finely diced
  • 1 large carrot shredded
  • 3 cups potato finely diced I used Yukon Gold but russet will work too
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 cups chicken broth
  • 1/2 cup dill pickle juice
  • 1/2 cup sour cream at room temperature
  • 2 Tbsps flour
  • 1/2 cup shredded dill pickle
  • 1 Tbsp fresh dill ideal but optional
  • 1/4 cup finely diced dill pickle
Dill Pickle Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt butter in dutch oven over medium heat and cook onion and carrots about 5 minutes. Add potatoes garlic, salt and pepper. Cook another 2 minutes.
  2. Add broth and dill pickle liquid. Stir well, cover and bring to a boil. Reduce heat and simmer, covered about 30 minutes until potatoes are very soft.
  3. Remove from heat. Take 1/2 the mixture and blend in a blender. Return to the pot when smooth. (Or use an immersion blender in the pot and purée about half the soup leaving some chunks.)
  4. Return to medium heat. Mix the sour cream and flour. Stir the sour cream into the soup in 3 batches. Stir in the shredded pickles.
  5. Cook over medium heat 5-10 minutes until bubbling and slightly thick.
  6. Stir in half the fresh dill if using.
  7. Ladle soup into bowls and sprinkle with diced pickle and remaining fresh dill.
  8. Serve immediately.
Recipe Notes

To make ahead prepare up to the point of adding the sour cream. Refrigerate for a day or so and add the sour cream and remaining steps just before serving.

 

Nutrition Facts
Dill Pickle Soup
Amount Per Serving
Calories 267 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 26mg 9%
Sodium 1458mg 61%
Potassium 483mg 14%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 6g
Protein 7g 14%
Vitamin A 41%
Vitamin C 20%
Calcium 7%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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