Creamy Dill Pickle Soup Recipe

Introduction

Creamy Dill Pickle Soup is a comforting and tangy dish that combines the unique flavor of pickles with a smooth, hearty base. It’s perfect for warming up on a chilly day and offers a delightful twist on traditional vegetable soups.

Ingredients

• 30 g (2 tablespoons) unsalted butter
• 1 medium onion, finely chopped
• 1 medium carrot, diced small
• 2 celery stalks, diced small
• 250 g (1/2 lb) pickled gherkins, diced small
• 100 ml (1/2 cup) pickle juice
• 450 g (1 lb) potatoes, peeled and cut into 1-inch cubes
• 1.25 litres (5 cups) vegetable stock
• 200 ml (1 cup) sour cream
• 30 g (1/2 cup) fresh dill, chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion, diced carrot, and diced celery stalks. Cook for 5-6 minutes until the vegetables soften slightly.
2. Step 2: Stir in the diced pickled gherkins, pickle juice, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until the potatoes are fork-tender.
3. Step 3: To temper the sour cream, mix a ladle of hot soup into the sour cream in a separate bowl. Then whisk this mixture slowly back into the pot. Stir in the fresh chopped dill, and season with salt and freshly ground black pepper to taste.
4. Step 4: Serve the soup hot, garnished with extra fresh dill and sliced dill pickles. Enjoy with rye bread or your favorite crusty bread alongside.

Tips & Variations

• For a richer flavor, use a mix of sour cream and heavy cream.
• Try adding a little smoked paprika for a subtle smoky note.
• Vegetarians can use vegetable stock; for a meatier version, chicken stock works well.
• Adjust the amount of pickle juice depending on how tangy you like your soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Avoid boiling the soup after adding sour cream to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pickles instead of pickled gherkins?

Yes, any crunchy dill pickles will work, but gherkins are preferred for their texture and flavor.

Is this soup suitable for freezing?

It is best to avoid freezing this soup because the sour cream can separate when thawed. If you must freeze it, add sour cream fresh when reheating.

Creamy Dill Pickle Soup Recipe

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★★★★★

4.5 from 129 reviews

This Creamy Dill Pickle Soup offers a unique and comforting twist on traditional vegetable soups, combining tangy pickled gherkins and pickle juice with creamy sour cream and fresh dill. It’s a vibrant, flavorful dish perfect for chilly days or a cozy lunch that delights pickle lovers.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Eastern European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, finely chopped
• 1 medium carrot, diced small
• 2 celery stalks, diced small
• 250 g (1/2 lb) pickled gherkins, diced small
• 450 g (1 lb) potatoes, peeled and cut into 1-inch cubes
• 30 g (1/2 cup) fresh dill, chopped

Liquids and Dairy

• 100 ml (1/2 cup) pickle juice
• 1.25 litres (5 cups) vegetable stock
• 200 ml (1 cup) sour cream

Fats and Seasonings

• 30 g (2 tablespoons) unsalted butter
• Salt and freshly ground black pepper, to taste

Instructions

1. Sauté the vegetables: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the finely chopped onion, diced carrot, and diced celery stalks. Cook for 5 to 6 minutes, stirring occasionally until the vegetables have softened slightly and become fragrant.
2. Add pickles, potatoes, and stock: Stir in the diced pickled gherkins, pickle juice, peeled and cubed potatoes, and vegetable stock. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are fork-tender, absorbing the flavors of the broth and pickle juice.
3. Temper the sour cream and combine: To prevent curdling, ladle a small amount of the hot soup into the sour cream and whisk until smooth. Gradually stir this mixture back into the soup pot. Then add the freshly chopped dill. Season with salt and freshly ground black pepper to taste, stirring thoroughly to combine all the flavors.
4. Serve: Ladle the creamy dill pickle soup into bowls and garnish with extra fresh dill and sliced dill pickles if desired. Serve alongside rye bread or your favorite crusty bread for a complete and satisfying meal.

Notes

• Tempering the sour cream is crucial to prevent it from curdling when added to the hot soup.
• Adjust pickle juice quantity to taste if you prefer more or less tanginess.
• For a creamier texture, you can blend a portion of the soup before adding the sour cream.
• Serve with crusty rye or sourdough bread to complement the tangy flavors.
• Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.

Keywords: Creamy dill pickle soup, pickle soup, vegetable soup, sour cream soup, dill soup, cozy soup recipe, vegetarian soup