Dill pickle soup may sound unconventional, but it is a delightful combination of tangy and savory flavors that will tantalize your taste buds. This Polish-inspired dish takes the comforting essence of a classic potato soup and elevates it with the zesty kick of dill pickles and pickle juice. It’s creamy, hearty, and perfect for those seeking something unique yet comforting. Whether you’re looking for a cozy meal on a chilly evening or a creative way to use up those leftover pickles, this recipe will not disappoint. Let’s take a closer look at how to prepare this exciting dish step by step.
Ingredients
Base Ingredients
- 5-1/2 cups chicken broth
- 1-3/4 lbs russet potatoes, peeled and quartered
- 2 cups chopped carrots (small dice for even cooking)
- 1 cup chopped dill pickles (smaller dice, approximately 3 large whole dills)
Thickener
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
Flavor Additions
- 2 cups dill pickle juice (adjust to taste)
- 1-1/2 teaspoons Old Bay seasoning
- 1/2 teaspoon table salt (reduce if pickle juice is very salty)
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon cayenne pepper (optional for a subtle heat)
Optional Garnishes
- Sliced dill pickles
- Fresh dill
- Cracked black pepper
Instructions
Step 1: Prepare the Base
- In a large pot, combine the chicken broth, potatoes, carrots, and butter.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Cook until the potatoes are fork-tender, which should take about 10–12 minutes.
- Add the chopped dill pickles to the pot and let the mixture continue to boil gently.
Step 2: Make the Thickener
- In a medium bowl, whisk together the flour, sour cream, and water to form a smooth paste.
- Slowly add 2 tablespoons of the sour cream mixture at a time into the boiling soup, whisking vigorously after each addition.
- Tip: Some lumps may form initially, but they will dissolve as you whisk and the soup continues to cook.
Step 3: Season and Finish
- Stir in the dill pickle juice, adjusting the amount to your taste preference. Start with 1-1/2 cups and increase as needed.
- Add the Old Bay seasoning, salt, black pepper, and cayenne pepper, stirring well to ensure the flavors are evenly distributed.
- Allow the soup to simmer for an additional 5 minutes, giving time for the flavors to meld together.
Step 4: Serve
- Remove the pot from heat and let the soup cool slightly before serving.
- Ladle the soup into bowls and garnish with sliced dill pickles, fresh dill, and a sprinkle of cracked black pepper if desired.
- Serve immediately with crusty bread or crackers for a complete meal.
Helpful Tips
Balancing Flavors
- Dill pickle juice can vary in intensity and saltiness. Start with less and adjust to your preference. Taste the soup before adding additional salt to avoid over-salting.
- If the soup becomes too tangy, you can balance it by stirring in a small amount of cream or milk.
Perfecting the Texture
- For a creamier consistency, use an immersion blender to puree some of the cooked potatoes and carrots before adding the pickles.
- If you prefer a chunkier texture, dice the vegetables into slightly larger pieces and avoid blending the soup.
Enhancing the Presentation
- Garnish is key to making the dish visually appealing. A sprig of fresh dill and a few slices of dill pickles can elevate the presentation effortlessly.
Substitutions and Variations
Ingredient Swaps
- Vegetables: You can add celery or onions to the soup for extra flavor. Simply sauté them in the butter before adding the broth.
- Dairy-Free Option: Replace butter with olive oil and sour cream with a dairy-free yogurt or cashew cream.
- Broth Alternatives: Use vegetable broth for a vegetarian-friendly version.
Flavor Adjustments
- Spice Level: For a spicier version, increase the cayenne pepper or add a dash of hot sauce. If you’re sensitive to spice, omit the cayenne entirely.
- Herbs: Add a touch of parsley or chives to complement the dill and add a fresh, green note.
Protein Additions
- To make the soup heartier, consider adding shredded chicken, turkey, or cooked ground beef. These proteins blend well with the tangy and creamy flavors.
Frequently Asked Questions
1. Can I freeze dill pickle soup?
Yes, you can freeze this soup. Allow it to cool completely, then store it in airtight containers or freezer bags. It can be frozen for up to two months. To reheat, thaw the soup in the refrigerator overnight and warm it on the stove over low heat, stirring frequently. Note that the texture may change slightly due to the sour cream, so you may want to whisk it after reheating.
2. What if I don’t have dill pickle juice?
If you’re out of dill pickle juice, you can create a substitute by mixing equal parts white vinegar and water, then adding a pinch of salt and dill for flavor. This will provide a similar tangy effect.
3. Is dill pickle soup very sour?
Not at all! While the soup has a tangy profile, the creamy base of sour cream, butter, and potatoes balances it beautifully. If you’re worried about it being too tangy, start with less pickle juice and increase gradually.
4. Can I make this soup in advance?
Yes, dill pickle soup tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator and reheat gently on the stove.
5. What pairs well with dill pickle soup?
This soup pairs wonderfully with crusty bread, rye bread, or even a simple green salad. For a heartier meal, serve it with grilled cheese or smoked salmon sandwiches.
Conclusion
Dill pickle soup is a unique, flavorful dish that will quickly become a household favorite. Its creamy texture, tangy pickles, and savory seasonings create a harmonious blend that’s both comforting and exciting. Perfect for pickle lovers and adventurous eaters alike, this soup is easy to prepare and makes a fantastic addition to any meal rotation.
Take the time to savor every spoonful and enjoy the way this dish balances bold flavors with classic comfort. With simple ingredients and straightforward preparation, dill pickle soup is a must-try recipe that will leave you wondering why you haven’t made it sooner.