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 Lemon Dill Rolls.
but these Lemon Dill Rolls would be good too!
- 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.
- 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.
- 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.
- 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
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 cups chicken broth
- ½ cup dill pickle juice
- ½ cup sour cream at room temperature
- 2 Tbsps flour substitute 1 tablespoon of corn starch for gluten free
- ½ cup shredded dill pickle
- 1 tablespoon fresh dill ideal but optional
- ¼ cup finely diced dill pickle
- 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.
- 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.
- Remove from heat. Take ½ 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.)
- 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.
- Cook over medium heat 5-10 minutes until bubbling and slightly thick.
- Stir in half the fresh dill if using.
- Ladle soup into bowls and sprinkle with diced pickle and remaining fresh dill.
- Serve immediately.