Dill Pickle Soup Recipe: A Tangy Twist on Comfort Food

Dill Pickle Soup is a surprising yet delightful blend of tangy pickles, hearty vegetables, and creamy broth. Perfect for pickle lovers and those seeking to try something new, this soup is a unique dish that stands out from traditional soups. It balances sour, savory, and creamy flavors, making it a comforting option for chilly evenings or a fun conversation starter at your next gathering. Let’s dive into this flavorful recipe and explore how to perfect it!

Ingredients

Here’s what you’ll need to make a batch of Dill Pickle Soup that serves 6:

Soup Base

• 4 medium potatoes, peeled and diced
• 2 medium carrots, peeled and grated
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup dill pickle juice
• 1 cup chopped dill pickles
• 1 teaspoon dried dill (or 2 teaspoons fresh dill)
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• 1 tablespoon butter or olive oil

Creamy Finish

• 1 cup sour cream
• 3 tablespoons all-purpose flour
• 1 cup milk or heavy cream

Optional Garnishes

• Chopped fresh dill
• Crumbled bacon
• Shredded cheese

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Peel and dice the potatoes into bite-sized pieces.
2. Grate the carrots and finely chop the onion.
3. Mince the garlic and chop the dill pickles into small chunks.

Step 2: Sauté the Aromatics

1. Heat the butter or olive oil in a large pot over medium heat.
2. Add the onion and garlic, cooking until fragrant and slightly softened (about 2 minutes).

Step 3: Simmer the Base

1. Add the broth, potatoes, and carrots to the pot.
2. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes or until the potatoes are tender.

Step 4: Add the Pickle Flavor

1. Stir in the chopped pickles, pickle juice, dill, smoked paprika, and black pepper.
2. Let the soup simmer for an additional 10 minutes, allowing the flavors to meld.

Step 5: Create the Creamy Component

1. In a small bowl, whisk together the sour cream, flour, and milk until smooth.
2. Gradually add the mixture to the soup, stirring constantly to avoid curdling.
3. Continue to cook for 5-7 minutes, letting the soup thicken slightly.

Step 6: Adjust Seasoning

1. Taste the soup and adjust the seasoning as needed. Add more pickle juice for extra tang or a pinch of salt if desired.

Step 7: Serve and Garnish

1. Ladle the soup into bowls.
2. Garnish with chopped dill, crumbled bacon, or shredded cheese for added flair.

Serving and Storage Tips

Serving Suggestions

• Pair Dill Pickle Soup with crusty bread or buttery biscuits for a complete meal.
• Serve as a starter for a Polish or Eastern European-inspired dinner.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or microwave, adding a splash of broth or milk if the soup thickens too much.

Freezing

• Dill Pickle Soup can be frozen for up to 2 months. Freeze in individual portions for easy reheating.

Helpful Notes

• Pickle Juice Variations: Adjust the pickle juice to your taste. Start with ½ cup if you prefer a milder tang and increase as desired.
• Vegetarian Option: Use vegetable broth and skip bacon for a vegetarian-friendly version.
• Thickness: If you prefer a thicker soup, mash some of the potatoes with a fork before adding the creamy mixture.
• Pickle Types: Dill pickles work best for this recipe, but you can experiment with bread-and-butter pickles for a sweeter twist.

Tips from Well-Known Chefs

• Chef Ina Garten: “Always use high-quality broth for soups—it’s the backbone of the flavor.”
• Chef Alton Brown: “Temper sour cream with a bit of warm broth before adding it to hot soup. This prevents curdling.”
• Chef Julia Child: “Fresh herbs like dill can elevate a dish. Sprinkle a little at the end for a burst of brightness.”

Frequently Asked Questions

1. Can I use jarred dill pickles for this recipe? Yes, jarred dill pickles work perfectly and are the recommended option for convenience.
2. What if I don’t have fresh dill? You can substitute with dried dill, but use less (about half the amount) since dried herbs are more concentrated.
3. Is there a non-dairy version? Substitute the milk with almond or oat milk, and use vegan sour cream.
4. Can I make this soup spicier? Add a pinch of cayenne pepper or red chili flakes for a kick of heat.
5. Can I double the recipe? Absolutely! Just make sure you have a pot large enough to hold all the ingredients.
6. What other vegetables can I add? Celery, leeks, or parsnips are great additions for extra texture and flavor.
7. Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt can be a lighter alternative, though it might alter the tanginess slightly.
8. Does this soup taste overly sour? Not at all! The creaminess from the sour cream and milk balances the tangy pickle juice.
9. Can I use sweet pickles? Sweet pickles will change the flavor profile significantly, making it less tangy and more sweet. Use with caution!
10. How do I avoid curdling when adding dairy? Always temper the sour cream mixture with a bit of warm soup before fully incorporating it.