Description

If you love pickles, you’re going to adore this Creamy Dill Pickle Soup! This unique and tangy dish is a perfect blend of savory, creamy, and slightly sour flavors, making it both comforting and refreshing. With tender potatoes, aromatic vegetables, and a rich sour cream base, this soup is sure to delight your taste buds. Whether you’re looking for a cozy winter meal or an exciting twist on traditional soup, this recipe is a must-try!

Ingredients

Scale

2 tablespoons butter or oil
1 yellow onion, finely diced
1 carrot, finely diced
1 celery rib, finely diced
4 dill pickles (about 200g), finely diced
½ cup pickle juice (120ml)
3 yellow potatoes, peeled and finely cubed (about 400g)
5 cups low-sodium or unsalted vegetable broth
1 cup sour cream (250ml)
1.5 tablespoons all-purpose flour
½ cup fresh dill, finely chopped
Salt, to taste
Pepper, to taste

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Instructions

1. Sauté the Vegetables

Melt butter or heat oil in a large pot over medium heat.
Add diced onion, carrot, and celery, and sauté for 5-7 minutes until the onion turns translucent.

2. Add the Pickles

Stir in the finely diced dill pickles and cook for another 2-3 minutes, allowing their flavors to infuse into the vegetables.

3. Add the Liquids and Potatoes

Pour in the pickle juice and vegetable broth.
Add the cubed potatoes and bring the mixture to a gentle boil.
Reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are tender.

4. Prepare the Creamy Base

In a separate bowl, whisk together the sour cream and all-purpose flour until smooth.
Gradually stir this mixture into the soup to ensure a smooth consistency.
Let the soup cook for another 5 minutes, allowing it to thicken slightly.

5. Add Fresh Dill and Seasoning

Stir in the chopped fresh dill.
Season with salt and pepper to taste.
Let the soup simmer for an additional 2-3 minutes so all the flavors meld together.

6. Serve and Enjoy!

Ladle the soup into bowls and garnish with extra fresh dill.
Serve hot, optionally with crusty bread or crackers for dipping.

Notes

For a tangier flavor, increase the amount of pickle juice.
If you prefer a milder version, reduce the pickle juice and use more vegetable broth.
For a thicker consistency, add an extra tablespoon of flour.
To make it gluten-free, use cornstarch instead of flour.
Great for leftovers! The flavors deepen after a day in the fridge.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Eastern European