Dill Pickle Soup
This soup is a little creamy, loaded with vegetables, and of course features the star of the show - dill pickles!
Servings: 6
Equipment
- Food Processor optional to grate the vegetables
- Dutch Oven or large pot
Ingredients
- 4 strips Bacon chopped; optional
- 1 Yellow Onion grated or finely diced
- 2 Carrots grated or finely diced
- 2 stalks Celery grated or finely diced
- 1 small Leek light green part only; halve and thinly slice crosswise
- 4 cloves Garlic minced
- 3 small Yellow Potatoes about 1 lb; cut into 1/2 inch cubes
- 5 Dill Pickle Spears grated or finely diced
- 1 cup Dill Pickle Brine divided
- 4 cups Reduced Sodium Vegetable Broth
- 1 cup Water
- 1 Bay Leaf
- 1/2 cup Sour Cream more to serve
- 1 tablespoon All Purpose Flour
- 1 bunch Fresh Dill to serve
- Kosher Salt & Black Pepper to taste
Instructions
- Optional: If you are adding bacon, start by adding chopped bacon to the pot. Cook over medium heat for about 8-10 minutes or until crispy, stir occasionally. Set aside to a paper towel lined bowl to drain. Leave 1-2 tbsp of bacon fat in the pan for cooking. If not making bacon, add 1-2 tbsp of neutral oil to the pan instead.4 strips Bacon
- Add the grated yellow onion, grated carrots, grated celery, and thinly sliced leeks to the pot. Cook for 8 minutes, stirring occasionally, until vegetables are softened and starting to brown.1 Yellow Onion, 2 Carrots, 2 stalks Celery , 1 small Leek
- Mix in the minced garlic and cook for 1 minute, stirring often. Add the cubed potatoes, grated dill pickles, 3/4 cup of the dill pickle brine, vegetable broth, water, and bay leaf.4 cloves Garlic, 3 small Yellow Potatoes, 5 Dill Pickle Spears, 1 cup Dill Pickle Brine, 4 cups Reduced Sodium Vegetable Broth, 1 cup Water, 1 Bay Leaf
- Bring the soup to a boil then reduce the heat to medium-low. Simmer for 30 minutes or until the potatoes are tender.
- In a heatproof bowl, combine the sour cream, all purpose flour, and a ladle of the hot soup. Whisk until well combined. Turn the heat on the soup to low and stir in the sour cream mixture and the remaining 1/4 cup of dill pickle brine. Season to taste with kosher salt and black pepper.1 cup Dill Pickle Brine, 1/2 cup Sour Cream, 1 tablespoon All Purpose Flour, Kosher Salt & Black Pepper
- Divide soup among bowls to serve. Top with the crispy bacon, fresh dill, a dollop of sour cream, and black pepper.1 bunch Fresh Dill
Video
Notes
Note: I suggest using a food processor to grate the vegetables if you have one! If not, you can use the large holes of a box grater or finely dice the vegetables with a knife.
Adapted from:
https://themodernnonna.com/creamy-dill-pickle-soup/
https://www.thekitchn.com/polish-pickle-soup-recipe-23628556
https://food52.com/recipes/89129-best-polish-dill-pickle-soup
Nutrition
Calories: 227kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 1168mg | Potassium: 635mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3944IU | Vitamin C: 24mg | Calcium: 90mg | Iron: 1mg
