Dill pickle soup is a unique and flavorful dish that combines the tanginess of pickles with the creaminess of a soup base. Here’s a simple recipe to make dill pickle soup:
Ingredients:
- 4 cups chicken broth
- 4 large dill pickles, finely chopped (reserve some for garnish)
- 1/2 cup pickle juice from the jar
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 1/2 cup milk
- Salt and pepper, to taste
- Fresh dill, chopped (for garnish)
- Croutons or bread, for serving (optional)
Instructions:
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent, about 3-4 minutes.
- Sprinkle the flour over the onions and garlic, and stir to combine. Cook for 1-2 minutes to remove the raw taste of the flour.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
- Add the diced potatoes and grated carrot to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Add the chopped dill pickles and pickle juice to the pot. Stir to combine and let the soup simmer for another 5 minutes to allow the flavors to meld together.
- In a small bowl, whisk together the sour cream and milk until smooth.
- Slowly add the sour cream mixture to the soup, stirring constantly. Cook for an additional 5 minutes, or until the soup is heated through.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
- Ladle the dill pickle soup into serving bowls. Garnish each bowl with chopped dill and finely chopped dill pickles.
- Serve the soup hot, accompanied by croutons or bread if desired.
- Enjoy your delicious and unique dill pickle soup!
This soup is creamy, tangy, and full of flavor. It’s perfect for cold winter days or whenever you’re craving something comforting and different.
