There is nothing quite like the tangy, comforting embrace of a homemade Dill Pickle Soup Recipe to brighten up a chilly day. This unique soup blends the sharp zest of dill pickles with creamy potatoes and hearty ham, bringing together flavors that will surprise and delight your palate. Each spoonful offers a lovely balance of savory, sour, and fresh herbs, making it a standout dish you’ll find yourself craving again and again.
Ingredients You’ll Need
Creating this Dill Pickle Soup Recipe is refreshingly simple, requiring just a handful of wholesome ingredients. Each one plays a crucial role in building layers of flavor and texture, from the velvety potatoes to the brightness of fresh dill.
- Olive oil: Provides a smooth base for sautéing and adds subtle richness.
- Onion: Brings natural sweetness and depth when cooked.
- Dill pickles: The star ingredient, offering that unmistakable tang and crunch.
- Carrot: Adds a touch of sweetness and a pop of color.
- Red potatoes: Give the soup body and creaminess while holding their shape well.
- Chicken broth: Creates a savory, flavorful liquid foundation.
- Pickle juice: Enhances the pickle flavor and adds an extra zesty punch.
- Worcestershire sauce: Brings umami depth to the mix.
- Garlic: Lends a warm, aromatic backdrop.
- Fresh dill: Injects a burst of herbaceous freshness.
- Ham: Provides smoky meatiness and protein to balance the tang.
- Sour cream: Adds creaminess and a slight tang, rounding out the flavors.
- Flour: Helps to thicken the soup without overpowering it.
- Salt & pepper: Essential seasonings to brighten and balance every bite.
How to Make Dill Pickle Soup Recipe
Step 1: Sauté the Base
Start by warming a tablespoon of olive oil in your soup pot over medium-high heat. Toss in the chopped onion and grated carrot, letting them cook gently for about five minutes. This softens the veggies while coaxing out their natural sweetness, laying a flavorful foundation for your soup.
Step 2: Add the Heart of the Soup
Now, it’s time to add the finely chopped dill pickles, diced red potatoes, chicken broth, pickle juice, Worcestershire sauce, minced garlic, fresh dill, and diced ham. Stir everything together, then bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 15 to 20 minutes. This simmering stage lets the potatoes cook through and the flavors meld beautifully while the dill pickles infuse their bright tang into the broth.
Step 3: Thicken and Finish
To finish, create a smooth mixture by blending the flour into the sour cream. This step is the secret to that luscious, creamy texture without making the soup too heavy. Stir this mixture into the pot and cook for another five minutes, allowing the soup to thicken perfectly. Finally, season with salt and pepper to taste, and if you love extra freshness, sprinkle a little more chopped dill on top before serving.
How to Serve Dill Pickle Soup Recipe
Garnishes
Simple garnishes elevate this soup beautifully. A small dollop of sour cream adds a cooling contrast, while a sprinkle of fresh dill brings a fragrant pop of color and flavor that complements the pickle tang. If you want a bit of crunch, consider some toasted bread crumbs or crispy bacon bits on top.
Side Dishes
This Dill Pickle Soup Recipe pairs wonderfully with rustic crusty bread or warm, buttery dinner rolls to sop up every delicious drop. A light green salad with vinaigrette provides a fresh contrast, balancing the richness of the soup perfectly, making your meal feel complete and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls to impress your guests with a rustic charm. You can also offer small ramekins with a variety of garnishes on the side, inviting everyone to customize their bowls. Adding a few slices of smoked sausage or a handful of chopped fresh herbs right before serving can keep the experience lively and unique.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Transfer it into an airtight container once cooled, making it easy to enjoy a comforting bowl any time without extra effort.
Freezing
If you want to save it longer, Dill Pickle Soup freezes well. Pour it into freezer-safe containers, leaving room for expansion. When ready to enjoy, thaw it overnight in the fridge for best texture retention.
Reheating
Reheat on the stove over medium heat, stirring occasionally until warmed through. Avoid using high heat to prevent curdling the sour cream. You might want to add a splash of broth or water if the soup has thickened too much during storage.
FAQs
Can I make this vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and leave out the ham. To maintain a bit of heartiness, consider adding smoked paprika or a splash of soy sauce for umami.
Are dill pickles the type of pickles to use?
Yes, for the authentic flavor, use dill pickles, preferably crunchy ones. Their herbaceous, tangy notes are critical to the character of this soup.
Is it okay to adjust the tartness?
Definitely! The amount of pickle juice can be adjusted based on your preference for tanginess. Start with the recommended amount and add more in small increments if you want a stronger kick.
Can I use fresh dill instead of dried?
Fresh dill is preferred because it offers a vibrant, lively flavor. If using dried, reduce the quantity since dried herbs are more concentrated and add it earlier during cooking.
What is the best type of potato to use?
Red potatoes are ideal as they hold their shape well during cooking and provide a nice creamy texture without falling apart. Yukon Golds are also a great alternative.
Final Thoughts
This Dill Pickle Soup Recipe is one of those rare gems that brings unexpected joy and a burst of flavor to your table. Whether you’re a pickle lover or curious about trying something new, this soup warms both the belly and the heart. Dive into this tangy, creamy delight and share it with friends—you’ll be making it a family favorite in no time!
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Dill Pickle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Dill Pickle Soup combines the tangy flavor of dill pickles with tender potatoes, carrots, and ham in a creamy broth, finished with a touch of fresh dill and sour cream. Perfect for a cozy meal with a unique twist on traditional soup flavors.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and grated
- 3 large red potatoes, diced (skins on)
- 3 cloves garlic, minced
- 1 cup finely chopped dill pickles
- 2.5 cups chicken broth
- 1 cup pickle juice
- 3 teaspoons Worcestershire sauce
- 1 handful fresh dill, chopped
- 3/4 pounds ham, diced
- Salt and pepper, to taste
Thickening & Finishing
- 1/2 cup sour cream
- 1 tablespoon flour
Instructions
- Sauté the Vegetables: Heat olive oil in a soup pot over medium-high heat. Add chopped onion and grated carrot, sautéing for about 5 minutes until the onion is translucent and the carrot is slightly softened.
- Add Remaining Ingredients: Stir in diced potatoes, minced garlic, chopped dill pickles, chicken broth, pickle juice, Worcestershire sauce, diced ham, and chopped fresh dill. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Thicken the Soup: In a small bowl, mix the flour into the sour cream until smooth to prevent lumps. Stir this mixture into the soup and continue cooking for another 5 minutes, allowing the soup to thicken.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot, garnished with additional fresh dill if desired.
Notes
- Use red potatoes with skins on for added texture and nutrients.
- Adjust the amount of pickle juice to taste depending on your preferred level of tanginess.
- For a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
- Mixing the flour into sour cream prevents curdling when added to the hot soup.
- Leftovers store well and flavors often deepen after a day.
