Creamy Dill Pickle Soup Recipe
A creamy, tangy Polish comfort soup made with dill pickles, potatoes, sour cream, and fresh dill.
Print Pin Servings: 6 servings
Calories: 210kcal
Cost: $12
Equipment
- 1 Heavy-bottomed soup pot / Dutch oven For even heat distribution
- 1 Whisk To temper sour cream and cream
- 1 Chef's knife For uniform chopping
- 1 Cutting board Vegetable prep
- 1 Ladle with pour spout Easy serving
- 1 Fine-mesh strainer Optional, remove pickle sediment
- 1 Immersion blender Optional, for partial blending
Ingredients
- 2 cups Dill pickle juice Secret to authentic flavor
- 4 cups Chicken or vegetable broth Base of soup
- 2 large Russet potatoes Diced, adds heartiness
- 1 cup Sour cream Creamy base
- ½ cup Heavy cream Extra richness
- 1 medium Onion Finely chopped
- 2 Carrots Diced
- 2 stalks Celery Chopped
- 3 cloves Garlic Minced
- 2 tablespoon Butter For sautéing
- ½ cup Fresh dill Chopped
- 2 Bay leaves Flavor depth
- ½ teaspoon Black pepper To taste
- Salt To taste
- 1 cup Dill pickles Diced
Instructions
- Dice potatoes, chop veggies, mince garlic.
- Sauté onion, carrot, celery in butter.
- Add garlic, cook 1 min.
- Add potatoes, cook 3 min.
- Add broth + pickle juice, bay leaves.
- Cook until potatoes tender.
- Whisk sour cream + cream.
- Temper cream with hot soup.
- Stir tempered cream into pot.
- Add diced pickles + dill.
- Season with salt + pepper.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 300g | Calories: 210kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 980mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3200IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 2mg