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Dill Pickle Soup

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Polish
  • Diet: Vegetarian

Description

A creamy, tangy, and savory soup made with potatoes, carrots, and dill pickles. This unique dish is a must-try for those who love pickles!


Ingredients

Units Scale
  • 4 cups chicken or vegetable broth
  • 4 medium potatoes, peeled and diced
  • 2 carrots, peeled and grated
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dill pickles, grated
  • 1/2 cup dill pickle juice
  • 1 bay leaf
  • 1 tsp dried dill (or 1 tbsp fresh dill)
  • 1/2 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 1/2 cup cooked bacon bits (optional, for garnish)

 

  • Extra chopped fresh dill (for garnish)

Instructions

  • Cook the Vegetables – In a large pot, bring the broth to a boil. Add diced potatoes, carrots, onion, garlic, bay leaf, and dried dill. Reduce heat and let simmer for 15 minutes, until potatoes are tender.
  • Add the Pickles – Stir in the grated pickles and pickle juice. Simmer for another 5 minutes.
  • Make the Creamy Base – In a small pan, melt butter and whisk in the flour to make a roux. Cook for 1 minute, then whisk in heavy cream and sour cream. Slowly stir the mixture into the soup.
  • Final Touches – Remove the bay leaf. Stir well and season with salt and black pepper to taste. Let simmer for another 5 minutes.

 

  • Serve & Enjoy – Ladle into bowls, garnish with fresh dill and bacon bits if using, and serve hot!

Notes

  • For a vegetarian version, use vegetable broth and skip the bacon.
  • If you love extra tang, add a splash more pickle juice before serving!

 

  • Serve with crusty bread for the ultimate comfort meal.