Dill Pickle Soup
Ingredients:
- 4 cups chicken or vegetable broth
- 5-6 medium potatoes, peeled and diced
- 1 medium carrot, grated
- 1 small onion, diced
- 1 cup chopped dill pickles (or more to taste)
- 1/2 cup dill pickle juice (from the jar)
- 1 cup sour cream (or plain Greek yogurt for a lighter version)
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1 tablespoon butter or olive oil
- 1/2 teaspoon dried dill (or 1 tablespoon fresh dill)
- Salt and pepper, to taste
- Optional: 1/2 teaspoon garlic powder or 1 clove garlic, minced
Instructions:
1. Prepare the Base:
- In a large pot, heat the butter or olive oil over medium heat. Add the diced onion and grated carrot and sauté until the onion is soft and translucent, about 5 minutes.
2. Add Broth and Potatoes:
- Pour in the chicken or vegetable broth and bring to a boil. Add the diced potatoes, reduce the heat to medium, and simmer for 10-15 minutes, or until the potatoes are tender.
3. Add Pickles and Pickle Juice:
- Stir in the chopped dill pickles and pickle juice. Allow the soup to simmer for an additional 5 minutes to let the flavors meld together.
4. Thicken the Soup:
- In a small bowl, whisk together the sour cream and flour until smooth. Add a ladle of hot soup into the sour cream mixture and whisk to temper it (this prevents the sour cream from curdling when added to the soup).
- Slowly stir the tempered sour cream mixture back into the soup. Simmer for another 5 minutes, allowing the soup to thicken slightly.
5. Season and Serve:
- Add the dill, garlic (if using), salt, and pepper to taste. Stir well.
- Serve the soup hot, garnished with extra fresh dill or a dollop of sour cream if desired.
Total Time:
- Preparation Time: 15 minutes
- Cooking Time: 25-30 minutes
- Total Time: 40-45 minutes
Nutritional Information (per serving, based on 6 servings):
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 900mg (depending on the pickle brine)
- Total Carbohydrates: 24g
- Sugars: 2g
- Protein: 4g
Notes:
- Pickle Intensity: Adjust the amount of pickle juice and chopped pickles based on how tangy you want the soup. You can start with less and add more to taste.
- Vegetarian Option: Use vegetable broth instead of chicken broth for a fully vegetarian version.
- Texture Variation: For a chunkier soup, leave the potatoes as is. If you prefer a creamier soup, blend part of the soup with an immersion blender before adding the sour cream mixture.
Dill Pickle Soup is a delightful, tangy dish that’s sure to surprise and please anyone looking for something different yet comforting!
