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Pickle Soup
Pickle Soup

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Pickle Soup

Online recipe · as published / commonly shared

Servings: 6 · Yield: 8 cups · Prep 10 min · Cook 25 min · Total 35 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

A creamy, tangy soup flavored with dill pickles.

Cook Vegetables. In a 5 to 6-qt Dutch oven, melt over medium heat:

2 Tbsp. salted butter

Add:

1 medium onion, finely chopped

1 medium carrot, peeled and coarsely shredded

1 stalk celery, finely chopped

Cook and stir 5 minutes or until tender. Add and cook 2 minutes more:

1 cup finely chopped dill pickles, plus slices for garnish

Add Potatoes and Broth. Add:

1 (32-oz.) carton vegetable broth or reduced-sodium chicken broth

1 lb. Yukon Gold or russet potatoes, peeled and chopped into 1/2-inch pieces

1/2 cup dill pickle brine

Bring to boiling. Reduce heat and simmer, covered, 15 to 20 minutes or until the potatoes are tender.

Finish and Serve. In a medium bowl, whisk together:

1 cup sour cream

2 Tbsp. all-purpose flour

Gradually add about 1 cup of soup to the sour cream mixture, whisking to combine. Add back to the soup:

the sour cream mixture

Return to a simmer, stirring occasionally until thickened, 3 to 4 minutes. Season with the dill, pepper and salt if desired:

2 Tbsp. chopped fresh dill, plus more for garnish

1/2 tsp. ground black pepper, plus more for garnish

1/4 tsp. salt

Garnish servings with pickle slices, dill, and pepper.

Citations

Cookbook ancestor

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Reference: Polish Cookery by Marja Ochorowicz-Monatowa, translated by Jean Karsavina (1958). Publisher: Clarkson Potter, 1986 edition, hardcover, ISBN 978-0517505267.

We put this together for personal use. See the citations. This is not a cookbook reprint.