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DILL PICKLE SOUP
Ingredients
2 tbsp butter
1 medium onion finely
minced
1 large carrot grated
on large holes of box grater
1 c dill pickles sliced horizontally and
then halved
5 c vegetable broth or chicken broth if you
want
3 medium potato peeled
and cubed
4 1/2 tbsp sour cream
1 1/2 tbsp flour
4-5 tbsp pickle juice
1 tsp salt
1/4 tsp pepper
4 tbsp dill chopped
Instructions
- Add broth to a large stockpot and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
- At the same time, heat butter in large non-stick pan over medium heat.
- Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes.
- While vegetables are cooking, in a medium bowl whisk together sour cream, flour and 3 tablespoons of dill pickle juice.* (Note 1)
- Stir in sautéed vegetables, salt, pepper, sour cream and flour mixture into the pot with potatoes and cook for another 5 minutes or until potatoes are tender when poked with a knife.
- Remove from the heat, and serve immediately garnished with fresh dill.
Notes
Note 1
- When you whisk together sour cream, flour and pickle juice, you want the mixture to be quite liquidy, like a buttermilk, otherwise it will turn lumpy when added into a soup.
- For this I recommend to either add an additional tablespoon of pickle juice or a few tablespoon of vegetable broth from the same pot with potatoes.
- You can always adjust the amount of pickle juice. If you want the soup to taste more briny, go ahead and add more pickle juice, 1 tablespoon at a time.
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