Dill Pickle Soup

🥒 Calling all pickle lovers! This Polish-inspired dill pickle soup transforms your favorite tangy snack into a creamy, comforting bowl of deliciousness - ready in just 30 minutes and guaranteed to satisfy your dill cravings!

Course Vegan Meals

Cuisine Polish-Inspired

Keyword recipe, best, potato, polish

Prep Time 10

Cook Time 40

Total Time 50

Servings -6

Calories 355kcal

Author Maria Koutsogiannis

Ingredients

3 tbsp. of butter
1 large yellow onion minced
5 cloves of garlic minced
3 medium-sized carrots chopped
6 large potatoes peeled and cubed
4 large dill pickles cubed
1 tsp sea salt
1/4 - 1/2 tsp cayenne pepper
1/2 black pepper
1 tbsp. Old Bay seasoning
1/4 cup all-purpose flour
6 cups vegetable stock
1/2 cup pickle juice
1 cup of greek yogurt or sour cream
1/4 cup fresh dill

Instructions

Into a large soup pot, heat the butter till melted on medium heat.
To the pot, add the onions, garlic, and carrot. Cook them for 5 minutes, stirring to avoid burning. You want them to be translucent, not golden.
To the pot, add the potatoes, pickles, and all the spices. Stir till everything is completely coated. Once the potatoes have tenderized, this can take up to 10 minutes, add in the flour and stir till coated.
Increase the heat to high, add the vegetable stock and pickle juice and bring the mixture to a boil then simmer with the lid on for 15 minutes.
Into a small bowl, temper the yoghurt or sour cream by adding 1/2 cup of stock from the pot to the bowl. Stir aggressively to combine and avoid curdling.
Transfer the sour cream or yogurt and dill to the simmering pot and stir till combined.
Cook for another 3-5 minutes before serving.
Adjust to taste for salt and pepper.

Video

Notes

Consistency: You can easily this soup creamy or chuny. Or even half and half. Simply blend it all, not at all or half, and combine.

Flour: If you are gluten-free then use 1:1 flour.

Dairy-Free: If you are dairy-free, then use dairy-free butter, yoghurt or sour cream.

Nutrition