Dill Pickle Soup
Dill Pickle Soup is a creamy, tangy dish made with ham, potatoes, carrots, and fresh dill. This hearty and unique recipe is perfect for a comforting meal.
6 Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 1 cup dill pickles finely chopped
- 1 medium carrot peeled and grated
- 3 large red potatoes diced (leave the skins on)
- 2.5 cups chicken broth
- 1 cup pickle juice
- 3 teaspoons Worcestershire sauce
- 3 cloves garlic minced
- 1 handful fresh dill finely chopped
- 3/4 pound ham diced
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Instructions
Prepare the vegetable base
- Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and grated carrot. Sauté for approximately 5 minutes, or until the onion is soft and translucent.
Add the main ingredients
- Incorporate the diced potatoes, chopped dill pickles, chicken broth, pickle juice, Worcestershire sauce, minced garlic, fresh dill, and diced ham. Stir well to combine the ingredients.
Simmer the soup
- Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and allow the soup to simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
Thicken the soup
- In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir this mixture into the soup, ensuring it is fully incorporated. Cook for an additional 5 minutes, allowing the soup to thicken.
Season and serve
- Taste the soup and adjust the seasoning with salt and pepper as desired. Ladle the soup into bowls and garnish with additional fresh dill, if preferred. Serve immediately.
Notes
To make this recipe gluten-free, replace the all-purpose flour with cornstarch or a gluten-free flour blend. Ensure the Worcestershire sauce and chicken broth are gluten-free, as some brands may contain hidden gluten.