Description
Discover the flavorful fusion of creamy dill pickle soup, a delightful Polish dill pickle soup recipe rich in homemade pickles and cubed potatoes, perfect for soup season.
Ingredients
Scale
- 2 tablespoon unsalted butter
- 1 medium onion, finely minced
- 1 large carrot, grated on large holes of box grater
- 1 cup dill pickles, cut in half lengthwise and thinly sliced
- 5 cups vegetable broth or chicken broth
- 3 medium potatoes, peeled and cubed
- 4 ½ tablespoon sour cream
- 1 ½ tablespoon flour
- 4–5 tablespoon pickle juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoon fresh dill, chopped
Instructions
- Heat the butter in a large non-stick pan over medium heat.
- Add the onion and grated carrot, cooking for about 7 minutes until they start to soften.
- Add the dill pickles and cook for an additional 3 minutes.
- Pour the broth into a large stockpot and bring it to a boil.
- Add the cubed potatoes, reduce the heat to medium-low, and let them simmer for 10 minutes.
- Combine the sautéed vegetables with the broth and potatoes in the stockpot.
- Mix in the salt, pepper, sour cream, and flour mixture.
- Let everything cook together for another 5 minutes until the potatoes are tender.
- After removing from heat, garnish each bowl with freshly chopped dill and serve immediately.
Notes
- Use fresh dill pickles and herbs for the best flavor.
- Do not skip the pickle juice as it contributes to the tangy taste.
- Allow the soup to simmer thoroughly for the best meld of flavors.
- Avoid adding too much flour to prevent the soup from becoming overly thick and pasty.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
Keywords: Dill Pickle Soup, Pickle Soup, Polish Dill Pickle Soup, Comfort Soup