People who obsess over pickles are a certain breed.
You know the ones: they buy the giant pickles at gas stations and ball games; they’ll gladly order pickle juice snow cones; the drink-the-pickle-juice-once-the-jar-is-empty people.
I’ve found that people who are the most in love with pickles are some of the most outgoing, uninhibited types of people.
I love pickles, but I’m not on the same level as those pickle enthusiasts. Maybe one day I will get there, but for now, I’ll just eat my Claussen dill pickles (the best) one at a time.
But this recipe is dedicated to those free-spirited pickle lovers. If they truly loved pickles, they’d love to eat pickle soup.
Pickle soup isn’t a new concept. It’s an Eastern European soup that’s been around for ages, mostly eaten in Poland and Russia. Both countries use pickles as a way to flavor the soup since the brine is so salty and flavorful. Pickles are traditionally a way to preserve foods for a period of time, but in this case, they’re used as a main flavoring agent.
This pickle soup is pretty similar to a Polish dill pickle soup. It’s perfect the way it is, but served best with some crusty bread. There’s no meat in this soup, but the potatoes will fill you up enough to make this a good meatless dinner option.
Dill Pickle Soup
A traditional pickle soup with potatoes, dill pickles, and fresh dill.
- Heat butter in a large pot over medium high heat. Add carrots and potatoes and saute for 2-3 minutes.
- Meanwhile, in a small bowl, whisk together sour cream, flour, and pickle juice. Set aside.
- Stir in vegetable brouth into pot with potatoes. Add chopped pickles. Let mixture come to a boil, then reduce heat to a simmer. Simmer, uncovered, for 15-20 mintues, or until potatoes are soft.
- Stir in sour cream mixture into potato pot. Keep stirring until well combined. Add fresh dill, reserving some for garnish. Serve.