Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This is one of my favourite soups that I can make in less than thirty minutes. Enjoy a bowl of hearty and satisfying bowl of this Dill Pickle Soup any time, especially on cold days.
Ingredients
1 medium onion finely minced
2 tbsp unsalted butter
1 large carrot grated on large holes of a box grater
5 cups vegetable broth or chicken broth if you want
1 cup dill pickles cut in half lengthwise and then thinly sliced
3 medium potato peeled and cubed
4 tbsp fresh dill chopped
1 ½ tbsp flour
4-5 tbsp pickle juice
4 ½ tbsp sour cream
1 tsp salt
¼ tsp black pepper
How to make Dill Pickle Soup
Step 1: Combine the sour cream, flour, and 3 tbsp of dill pickle juice in a medium bowl until well combined.
Step 2: In a large non-stick pan, heat the butter over medium heat. Once the butter has melted, add the onion and carrot to the pan. Cook for about 7 minutes or until the veggies start to soften. Then, stir in the pickles and continue to cook for additional 3 minutes.
Step 3: To a large stockpot, add the broth. Add the potatoes to the pot once the broth is boiling, then adjust the heat to medium-low and cook the potatoes for about 10 minutes.
Step 4: Into the pot, add the sauteed veggies, salt, pepper, sour cream, and flour mixture. Cook for 5 minutes more or until the potatoes are fork-tender.
Step 5: Take off the heat when done and serve the soup right away. If desired, garnish with some fresh dill.
Notes:
If you want the mixture to be quite liquidy, I suggest adding tbsp of pickle juice or a couple of vegetable broth from the same pot as potatoes.
Feel free to adjust the amount of pickle juice. You can add more (1 tbsp at a time) if you prefer your soup to be brinier.
Keep any leftovers for a day in the fridge. Or keep in airtight freezer-friendly bags and freeze for up to 6 months.
To defrost, transfer the soup into a pot and simmer for about 5 to 10 minutes.
Nutrition Facts:
Calories: 276kcal | Carbohydrates: 35.8g | Protein: 10.6g | Fat: 10.7g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 4129mg | Potassium: 1117mg | Fiber: 4.8g | Sugar: 4.4g | Calcium: 114mg | Iron: 4mg
Ingredients
- 1 medium onion finely minced
- 2 tbsp unsalted butter
- 1 large carrot grated on large holes of a box grater
- 5 cups vegetable broth or chicken broth if you want
- 1 cup dill pickles cut in half lengthwise and then thinly sliced
- 3 medium potato peeled and cubed
- 4 tbsp fresh dill chopped
- 1 ½ tbsp flour
- 4-5 tbsp pickle juice
- 4 ½ tbsp sour cream
- 1 tsp salt
- ¼ tsp black pepper
Instructions
Step 1: Combine the sour cream, flour, and 3 tbsp of dill pickle juice in a medium bowl until well combined.
Step 2: In a large non-stick pan, heat the butter over medium heat. Once the butter has melted, add the onion and carrot to the pan. Cook for about 7 minutes or until the veggies start to soften. Then, stir in the pickles and continue to cook for additional 3 minutes.
Step 3: To a large stockpot, add the broth. Add the potatoes to the pot once the broth is boiling, then adjust the heat to medium-low and cook the potatoes for about 10 minutes.
Step 4: Into the pot, add the sauteed veggies, salt, pepper, sour cream, and flour mixture. Cook for 5 minutes more or until the potatoes are fork-tender.
Step 5: Take off the heat when done and serve the soup right away. If desired, garnish with some fresh dill.
Notes
If you want the mixture to be quite liquidy, I suggest adding tbsp of pickle juice or a couple of vegetable broth from the same pot as potatoes. Feel free to adjust the amount of pickle juice. You can add more (1 tbsp at a time) if you prefer your soup to be brinier. Keep any leftovers for a day in the fridge. Or keep in airtight freezer-friendly bags and freeze for up to 6 months. To defrost, transfer the soup into a pot and simmer for about 5 to 10 minutes.
