Ingredients
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 4 large garlic cloves, minced
- ~1.5 cups chopped carrots
- ~1.5 cups chopped celery
- 1 medium yellow onion, chopped
- ~2 cups chopped dill pickles
- ~2 lbs russet or yellow potatoes, cubed
- ~10 cups vegetable or chicken stock, salted
- 1 cup dill pickle juice
- 1 1/4 cups sour cream
- 1.5 tbsp hot water
- 3 tbsp all-purpose flour
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 3/4 tsp ground mustard
- 2/3 cup fresh dill, chopped
Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter is melted, add the carrots, celery, and onion. Sauté for about 10 minutes, until the vegetables soften.
Add the potatoes, garlic, salt, pepper, and ground mustard, and sauté for another ~2-3 minutes.
Simmer the Soup
Pour in the stock and let the soup simmer for ~15-20 minutes, or until the potatoes are fork-tender and all the vegetables are soft.
Once cooked, stir in the chopped pickles, fresh dill, and pickle juice.
Temper the Sour Cream and Finish
In a small bowl, whisk together the sour cream, flour, and hot water until no clumps remain.
Turn the heat of the soup pot to low. Slowly pour in the sour cream mixture while whisking continuously to ensure no clumps form.
Bring the soup to a low simmer for ~3 minutes to allow it to thicken slightly. Taste and adjust for any additional seasonings before serving.
Dill Pickle Soup
Ingredients
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 4 large garlic cloves minced
- ~1.5 cups chopped carrots
- ~1.5 cups chopped celery
- 1 medium yellow onion chopped
- ~2 cups chopped dill pickles
- ~2 lbs russet or yellow potatoes cubed
- ~10 cups vegetable or chicken stock salted
- 1 cup dill pickle juice
- 1 1/4 cups sour cream
- 1.5 tbsp hot water
- 3 tbsp all-purpose flour
- 1/2 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 3/4 tsp ground mustard
- 2/3 cup fresh dill chopped
Instructions
- Heat olive oil and butter in large pot over medium heat.
- Add carrots, celery, and onion; sauté 10 minutes until soft.
- Add potatoes, garlic, salt, pepper, and ground mustard; sauté 2-3 minutes.
- Pour in stock and simmer 15-20 minutes until potatoes are tender.
- Stir in chopped pickles, dill, and pickle juice.
- Whisk together sour cream, flour, and hot water until smooth.
- Reduce heat to low, slowly whisk sour cream mixture into soup.
- Simmer 3 minutes until slightly thickened.
- Season to taste and serve.
