Dill Pickle Soup Recipe

Dill Pickle Soup is a unique and tangy dish that combines creamy potatoes, zesty dill pickles, and hearty broth for a flavor-packed experience. It’s comforting, bold, and perfect for anyone who loves the briny bite of pickles. Surprisingly easy to make, this soup is a fantastic choice for a cozy meal or to impress pickle enthusiasts with something unexpected and delicious.

Ingredients

For the Soup:

• 4 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 carrots, peeled and shredded
• 1 celery stalk, diced
• 4 cups chicken or vegetable broth
• 1 cup pickle juice (from a jar of dill pickles)
• 1 1/2 cups diced dill pickles
• 1/2 cup sour cream or heavy cream
• 3 tablespoons all-purpose flour
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper, to taste

For Garnish (Optional):

• Fresh dill, chopped
• Croutons
• A dollop of sour cream

Step-by-Step Directions

Step 1: Prepare the Vegetables

1. Peel and dice the potatoes into bite-sized pieces. Dice the onion, shred the carrots, and chop the celery.

Step 2: Cook the Vegetables

1. In a large pot, combine the potatoes, onion, carrots, and celery with the chicken or vegetable broth.
2. Bring to a boil, then reduce the heat to medium-low and simmer for 15–20 minutes, or until the potatoes are fork-tender.

Step 3: Add Pickle Juice and Pickles

1. Stir in the pickle juice, diced dill pickles, and dried dill (or fresh dill if using).
2. Simmer for another 5 minutes, allowing the flavors to meld together.

Step 4: Make the Creamy Base

1. In a small bowl, whisk together the sour cream (or heavy cream) and flour until smooth.
2. Gradually ladle a small amount of hot soup into the sour cream mixture to temper it, whisking constantly. This prevents curdling.
3. Slowly stir the tempered sour cream mixture back into the pot, whisking to combine.

Step 5: Add Seasonings

1. Stir in garlic powder, paprika (if using), and adjust the seasoning with salt and pepper.
2. Simmer for another 5 minutes, stirring frequently, until the soup thickens slightly.

Step 6: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh dill, croutons, or a dollop of sour cream if desired.
2. Serve hot and enjoy the tangy, creamy flavor!

Serving and Storage Tips

Serving:

• Pair Dill Pickle Soup with crusty bread, rye toast, or a grilled cheese sandwich for a complete meal.
• For an extra pickle-forward experience, serve with pickle spears on the side.

Storage:

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the soup without the sour cream to avoid separation. When ready to serve, thaw, reheat, and stir in the sour cream mixture.
• Reheating: Reheat gently on the stovetop over low heat, stirring occasionally to avoid curdling.

Helpful Notes

• Pickle Juice: Use the juice from your favorite dill pickles for the best flavor. Avoid sweet pickles or bread-and-butter pickles, as they’ll alter the tangy profile.
• Texture Options: For a smoother soup, blend part of the soup with an immersion blender, leaving some chunks for texture.
• Cream Alternatives: If you’re dairy-free, substitute sour cream with cashew cream or coconut cream for a similar effect.
• Vegetarian Version: Use vegetable broth and dairy-free cream for a plant-based option.

Tips from Well-Known Chefs

1. Chef Andrew Zimmern: Add a dash of mustard powder for a subtle depth of flavor that complements the pickles.
2. Chef Alton Brown: For a richer texture, roast the potatoes and vegetables before adding them to the soup.
3. Chef Ina Garten: Garnish with chopped fresh dill and a squeeze of lemon juice to brighten up the dish.
4. Chef Guy Fieri: Stir in some crispy, crumbled bacon for a salty, smoky addition that balances the tanginess.

Frequently Asked Questions

1. Can I use sweet pickles instead of dill pickles?

Sweet pickles aren’t recommended as they’ll drastically change the soup’s flavor. Stick with dill pickles for the best results.

2. What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal because they’re starchy and hold up well in soups.

3. Can I make this soup vegan?

Yes! Use vegetable broth, omit the sour cream, and replace it with cashew cream or a plant-based yogurt.

4. Is this soup gluten-free?

To make it gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.

5. How do I prevent curdling when adding sour cream?

Always temper the sour cream by whisking it with a small amount of hot soup before stirring it into the pot.

6. Can I add meat to this soup?

Yes! Shredded chicken, diced ham, or crumbled bacon make excellent additions for extra protein.

7. Can I use jarred pickle relish instead of diced pickles?

Yes, but ensure it’s dill relish, not sweet relish, for the proper flavor profile.

8. How do I make the soup thicker?

Add a slurry of cornstarch or mash some of the potatoes to naturally thicken the soup.

9. Can I add more vegetables?

Of course! Add chopped cauliflower, green beans, or parsnips for additional texture and nutrition.

10. Can I make this soup spicy?

Yes! Add a pinch of cayenne pepper or diced jalapeños for a spicy kick.