Dill Pickle Soup Recipe

Tangy, creamy, and delightfully unique, Dill Pickle Soup is a comforting Eastern European-inspired dish with a fun twist. Perfect for pickle lovers, this soup balances the briny flavor of dill pickles with creamy potatoes, hearty vegetables, and aromatic spices. It’s surprisingly easy to make and packs a punch of flavor that’s guaranteed to impress. Whether you’re looking to try something new or satisfy a pickle craving, this soup is a must-try!

Ingredients

For the Soup:

• 2 tablespoons butter or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large carrots, peeled and grated
• 4 medium potatoes, peeled and diced
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 cup dill pickle juice (adjust to taste)
• 4 medium dill pickles, finely chopped
• 1 cup sour cream (or plain Greek yogurt for a lighter version)
• 2 tablespoons all-purpose flour (or gluten-free flour)
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• Salt and black pepper to taste

Optional Garnishes:

• Extra chopped dill pickles
• Fresh dill, chopped
• Croutons or crusty bread on the side

Instructions

Step 1: Sauté the Vegetables

1. In a large pot, melt the butter or heat the olive oil over medium heat.
2. Add the diced onion and garlic, sautéing for 2–3 minutes until fragrant.
3. Stir in the grated carrots and cook for an additional 3–4 minutes until softened.

Step 2: Build the Soup Base

1. Add the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer.
2. Cover and cook for 10–15 minutes, or until the potatoes are tender.

Step 3: Add Pickles and Pickle Juice

1. Stir in the chopped dill pickles and pickle juice. Simmer for another 5 minutes to allow the flavors to meld.

Step 4: Prepare the Creamy Base

1. In a small bowl, whisk together the sour cream and flour until smooth.
2. Slowly ladle a cup of the hot soup into the sour cream mixture, whisking constantly to temper it and prevent curdling.
3. Gradually stir the tempered mixture back into the soup, mixing well.

Step 5: Final Seasoning and Serve

1. Add the dried or fresh dill and stir to combine. Taste and adjust seasoning with salt and black pepper as needed.
2. Serve hot, garnished with additional fresh dill or chopped pickles if desired.

Serving and Storage Tips

• Serving: This soup is perfect on its own or paired with crusty bread, garlic toast, or a light side salad.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: The soup can be frozen, but the sour cream may separate slightly upon reheating. Stir well and add a splash of broth to restore the consistency.

Helpful Notes

• Pickle Juice Amount: Start with 1 cup of pickle juice and add more if you prefer a stronger tang. Adjust based on your taste.
• Vegetarian Option: Use vegetable broth and replace sour cream with a vegan sour cream alternative for a plant-based version.
• Thicker Soup: For a thicker texture, mash some of the potatoes with a potato masher before adding the sour cream mixture.
• Extra Pickle Flavor: Add finely chopped pickle spears as a garnish for a crunchy and tangy topping.

Tips from Well-Known Chefs

• Chef Ina Garten: “Using fresh dill adds a burst of flavor. It’s worth keeping a small bunch on hand to elevate dishes like this soup.”
• Chef Samin Nosrat: “Balance the tanginess with a pinch of sugar—it’s a small step that can make the flavors pop.”
• Chef Andrew Zimmern: “Don’t be afraid to go heavy on the pickle juice if you’re a pickle lover. It’s the star ingredient!”

Frequently Asked Questions

1. Can I make this soup vegan?
   Yes, use vegetable broth, vegan sour cream, and plant-based butter or oil.
2. What type of potatoes work best?
   Russet or Yukon Gold potatoes are ideal because they become tender and creamy when cooked.
3. Is this soup gluten-free?
   Use a gluten-free flour or cornstarch to thicken the soup for a gluten-free version.
4. Can I use sweet pickles instead of dill pickles?
   It’s not recommended, as the sweet flavor will alter the soup’s tangy profile.
5. Can I substitute the sour cream?
   Yes, plain Greek yogurt or heavy cream can be used as a substitute.
6. How do I prevent the sour cream from curdling?
   Temper the sour cream by whisking in a ladle of hot soup before adding it to the pot.
7. Can I make this soup spicy?
   Add a pinch of red pepper flakes or diced jalapeños for a kick of heat.
8. What other vegetables can I add?
   Leeks, celery, or parsnips can complement the flavors and add extra texture.
9. Can I make this soup ahead of time?
   Yes, but for the best texture, add the sour cream just before reheating.
10. What goes well with dill pickle soup?
    Grilled cheese sandwiches or buttered rye bread make excellent pairings.