Dill Pickle Soup
The key to this soup's unique flavor is tempering the sour cream with a bit of hot water and flour before adding it to the pot - this prevents it from curdling and creates a smooth, creamy broth that balances the tang of the pickle brine.
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.
Notes
Soup can be made with vegetable or chicken stock. Store leftovers refrigerated up to 5 days.