Dill Pickle Soup
Dill Pickle Soup is a savory and creamy dish that is quick and easy for busy weekdays.
Equipment
- large non-stick pan
- large stockpot
- medium bowl
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion finely minced
- 1 large carrot grated on large holes of box grater
- 1 cup dill pickles cut in half lengthwise and then thinly sliced
- 5 cups vegetable broth or chicken broth if you want
- 3 medium potato peeled and cubed
- 4.5 tablespoons sour cream
- 1.5 tablespoons flour
- 4-5 tablespoons pickle juice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 4 tablespoons fresh dill chopped
Instructions
- In a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.
- Heat butter in large non-stick pan over medium heat.
- Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.
- Meanwhile, add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
- Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.
- Remove from the heat, and serve immediately garnished with fresh dill.
Notes
Mixing the ingredients: whisk together sour cream, flour and pickle juice until quite liquidy to avoid lumps. Adjust pickle juice for desired brininess. Best consumed on the same day, leftovers last for 1 more day in the refrigerator, and can be frozen for up to 6 months.
Nutrition
Serving: 1bowlCalories: 276kcalCarbohydrates: 35.8gProtein: 10.6gFat: 10.7gSaturated Fat: 6gCholesterol: 21mgSodium: 4129mgPotassium: 1117mgFiber: 4.8gSugar: 4.4gCalcium: 114mgIron: 4mg
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