Dill pickles are one of my favourite foods and although I normally use them as a topping, filling, or a side, they are also fabulous as the star of the show, like in this dill pickle soup! This is a pretty simple veggie soup with onions, celery, carrots, and potatoes in addition to the diced dill pickles. The dill pickle flavour is kicked up a bit by using some of the pickle brine (from the jar) in the broth along with a hit of fresh (or dried) dill weed! I make a few different versions of this soup, some with a thin clear broth and others with a broth that is thickened a bit with flour and some with a broth that is made creamy by adding sour cream. I also like to change things up by adding a meat like bacon, ham or kielbasa!
Add sliced ham or kielbasa!
Dill Pickle Soup
A simple comforting soup starring dill pickles!
ingredients
- 2 tablespoons butter
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 2 cloves garlic, chopped
- 4 cups vegetable broth or chicken broth
- 1/2 cup pickle brine
- 1 pound potatoes (~2 medium potatoes), diced into 1/2 inch cubes
- 2 cups dill pickles, diced small
- 1/2 cup sour cream (optional)
- 2 tablespoons flour (optional) (gluten-free for gluten-free)
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- salt pepper and pepper to taste
directions
- Melt the butter in a large saucepan over medium-high heat, add the onions, carrots and celery and cook until tender, about 7-10 minutes.
- Mix in the garlic and cook until fragrant, about 30 seconds.
- Add the broth, brine and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
- Add the dill pickles and heat, about 3-5 minutes.
- Mix the sour cream and flour before mixing into the soup, and simmering until it thickens, about 3-5 minutes.
- Remove from heat, mix in the dill and season with salt and pepper to taste before enjoying!
Option: The sour cream adds creaminess to the soup and it can be omitted if you prefer a lighter broth!
Option: The flour works as a thickener and if you want a thinner, more brothy soup, omit it, or use less, and if you want a thicker soup, add more.
Bacon and Bean Soup
Cabbage Roll Soup
Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon)
Corn and Zucchini Chowder
Chicken Cordon Bleu Soup
Zuppa Toscana
Creamy Chicken and Gnocchi Soup
Colombian Chicken and Corn Soup (Ajiaco)
Lemon Chicken Orzo Soup
Italian Sausage Stuffed Pepper Soup
Ham and Potato Corn Chowder
Split Pea Soup
Ham and Bean Soup
Maple and Bourbon Ham and Baked Bean Soup
Dill Pickle Chicken Salad
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