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
Scale
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.
