Description
This Dill Pickle Soup delivers everything I love about comfort food with a twist it’s briny, bold, and unexpectedly soothing. The potatoes soak up the pickle juice like little flavor sponges, while the ham adds richness and the sour cream gives it that velvety finish. If you’re a fan of pickles, you’re in for something truly magical.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled & grated
- 1 cup finely chopped dill pickles
- 3 large red potatoes (skins on), diced
- 2 1/2 cups chicken broth
- 1 cup pickle juice
- 3 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 handful fresh dill, chopped
- 3/4 pound ham, diced
- 1/2 cup sour cream
- 1 tablespoon flour
- Salt & pepper, to taste
Instructions
- Sauté the aromatics: In a large soup pot, heat the olive oil over medium-high heat. Add the chopped onion and grated carrot. Cook for about 5 minutes, until the vegetables start to soften and smell sweet.
- Build the broth: Stir in the dill pickles, diced potatoes, chicken broth, pickle juice, Worcestershire sauce, garlic, chopped dill, and diced ham. Bring everything to a gentle boil.
- Simmer to tender: Reduce the heat to medium-low and let it simmer for 15–20 minutes, or until the potatoes are fork-tender.
- Creamy finish: In a small bowl, mix the flour into the sour cream until smooth. Slowly stir this into the soup.
- Final simmer: Let the soup simmer for another 5 minutes. Taste, and add salt and pepper as needed.
- Garnish and serve: Top with more fresh dill if you like—she’s not just a garnish here, she’s the soul of the dish.
Notes
Use quality dill pickles for the best briny flavor. Red potatoes hold up better than russets. Avoid boiling after adding sour cream to prevent curdling. Store leftovers for up to 4 days in the fridge or freeze (without sour cream) for 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
