Dill Pickle Soup Recipe
Polish · Soup · 40 min total
A creamy, tangy soup made with dill pickles and their brine, popular in Polish cuisine. This hearty soup is perfect for cold days and pickle lovers.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup dill pickle brine
- 1 cup finely chopped dill pickles
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add carrots and potatoes, then pour in broth and pickle brine. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15-20 minutes.
- In a small bowl, whisk together sour cream and flour until smooth. Gradually stir in about 1/2 cup of the hot soup liquid to temper the mixture.
- Pour the sour cream mixture back into the pot, stirring constantly. Add chopped pickles and cook for another 5 minutes, stirring occasionally.
- Season with salt and pepper to taste. Stir in fresh dill just before serving. Serve hot.
Tips
- For a vegetarian version, use vegetable broth.
- Adjust the amount of pickle brine to your taste; more brine makes it tangier.
- Garnish with extra fresh dill and a dollop of sour cream if desired.
- This soup tastes even better the next day as flavors meld.
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