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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/creamy-dill-pickle-soup-recipe/