“Indulge in a unique culinary experience with Creamy Dill Pickle Soup, where the tangy essence of dill pickles meets the comforting richness of a creamy broth. This recipe balances finely diced vegetables, including onions, carrots, celery, and dill pickles, simmered to perfection with potatoes in a savory vegetable broth.

Enhanced with a delightful blend of sour cream and fresh dill, this soup offers a creamy texture and a burst of dill pickle flavor in every spoonful. Perfectly satisfying and warming, it’s a delightful choice for those seeking a twist on traditional soup recipes.”

Creamy Dill Pickle Soup Recipe

Ingredients:

2 tablespoons butter , or oil

1 yellow onion, finely diced

1 carrot, finely diced

1 celery rib, finely diced

4 dill pickles , (200g) finely diced

½ cup pickle juice, (120ml)

3 yellow potatoes, peeled (400g) finely cubed

5 cups vegetable broth, low sodium or unsalted

1 cup sour cream , (250ml)

1.5 tablespoons all-purpose flour

½ cup dill, fresh and finely chopped

salt, to taste

pepper, to taste

Instructions

In a big pot on the stove, on medium-high heat, add butter, onions, carrots, celery, and sauté for a few minutes.

Once the veggies are translucent, add in the pickles, pickle juice, potatoes, and broth. You can taste and adjust for salt at the end.

Give it a stir, and let it come to a boil. Once boiling, reduce the heat to low, semi-cover it and simmer for 20-25 minutes or until the potatoes are soft.

In the meantime, to a separate bowl, mix the sour cream and flour together. Flour is optional but I like to add it in as it makes the broth thicker. The soup tastes amazing without the flour as well so keep that in mind if you are gluten-free.

When the soup is done, take a ladle of the broth and add it to the sour cream and flour mixture.

Whisk well until fully combined. Add the sour cream mixture into the soup and stir. Make sure the soup is on low or off the heat when you add in the sour cream.

Stir in fresh and finely chopped dill and enjoy.

Notes:

Sautéing Vegetables: Sautéing onions, carrots, and celery in butter or oil adds a flavorful base to the soup, enhancing the overall taste with a hint of sweetness from the caramelized onions.

Adding Dill Pickles and Juice: Incorporating finely diced dill pickles and their juice infuses the soup with a distinctive tangy flavor that defines this recipe. Adjust the amount of pickle juice based on personal preference for acidity.

Potatoes for Texture: Yellow potatoes, peeled and cubed, contribute to the soup’s creamy texture and provide a hearty element alongside the vegetables.

Choosing Vegetable Broth: Opting for low sodium or unsalted vegetable broth allows for better control of the soup’s overall saltiness. Adjust salt to taste at the end of cooking.

Creamy Element: Mixing sour cream with flour (optional for thickening) in a separate bowl before adding to the soup ensures a smooth texture without lumps. This step is versatile for those with dietary preferences like gluten-free, as omitting flour still yields a deliciously creamy soup.

Tempering Sour Cream Mixture: Tempering the sour cream mixture with a ladle of hot broth before adding it back to the soup prevents curdling and ensures a smooth integration of flavors.

Finishing with Fresh Dill: Adding fresh, finely chopped dill towards the end imparts a vibrant herbal aroma and elevates the soup’s freshness.

Adjusting Seasoning: Taste the soup before serving and adjust salt and pepper as needed to balance the flavors.

Serving: Serve the Creamy Dill Pickle Soup hot, garnished with additional fresh dill for presentation.

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain consistency.

Nutrition Information

Calories: 447kcal, Carbohydrates: 52g, Protein: 7g, Fat: 25g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 45mg, Sodium: 2914mg, Potassium: 1093mg, Fiber: 6g, Sugar: 11g, Vitamin A: 5482IU, Vitamin C: 47mg, Calcium: 177mg, Iron: 2mg

Frequently Asked Questions:

Can I use dill pickles from the store, or do I have to make them from scratch?

Store-bought dill pickles work perfectly for this recipe.

You don’t need to make them from scratch.

Can I use chicken broth instead of vegetable broth?

Yes, you can substitute chicken broth for vegetable broth if you prefer a non-vegetarian version.

What do I do if I don’t have pickle juice?

If you don’t have pickle juice, you can use a combination of white vinegar and a pinch of salt to mimic the tangy flavor.

Can I use frozen potatoes instead of fresh ones?

While fresh potatoes are recommended for better texture, you can use frozen cubed potatoes, adjusting the cooking time as needed.

Is there a substitute for sour cream in this recipe?

You can use Greek yogurt or plain yogurt as a substitute for sour cream.

Do I have to peel the potatoes?

Peeling the potatoes is recommended, but if you prefer a rustic texture, you can leave the skin on, provided they are well washed.

Can I make this soup ahead of time and reheat it?

Yes, you can make the soup ahead of time and reheat it.

Keep in mind that the texture may slightly change upon reheating.

Is the flour necessary for the recipe?

The flour is optional and serves to thicken the broth.

If you’re gluten-free or prefer a lighter soup, you can omit the flour.

Can I freeze this soup?

While the soup can be frozen, the texture of potatoes and sour cream may change slightly upon thawing.

It’s best enjoyed fresh or refrigerated for a few days.

What other herbs can I use instead of dill?

If you’re not a fan of dill, you can use parsley or chives as alternative herbs for a different flavor profile.

Adjust the quantity to your taste preference.