Is Dill Pickle Soup the Secret to Feeling Picklish?
Collaborations are always a fun thing to participate in. This one, hosted by Jim of Jim’s Kitsch Kitchen is all about the pickle! Just search #feelingpicklish to find the other great contributions to this collab!
Things to know:
What does pickle soup taste like?
Pickle soup tastes tangy, savory, and briny, like a comforting potato soup with a distinct dill pickle zing, balancing sourness with creamy, hearty elements like potatoes, vegetables, and sometimes meat or sour cream. It’s not just hot pickles in broth; the lacto-fermented brine creates a complex, milder tang than vinegar pickles, making it a rich, cozy dish.
What are some variations of pickle soup?
Variations of pickle soup, especially Eastern European types like Polish Zupa Ogórkowa and Russian Rassolnik, focus on tangy dill pickles, potatoes, and a creamy or brothy base with additions like sour cream, bacon, sausage, or cheese, offering hearty, comforting meals with regional differences in texture (grated vs. chunky) and base ingredients (chicken, vegetable, or even dairy-free options).
What are some serving suggestions for pickle soup?
Serve pickle soup with crusty bread for dipping (rye or pumpernickel are great!), top with a dollop of sour cream and fresh dill, and pair with a simple green salad or creamy cucumber salad for a refreshing contrast; add cooked sausage, bacon, or shredded chicken for heartier options, or even serve in a bread bowl for ultimate comfort.
How long does dill pickle soup last in the fridge?
Refrigerate the soup in an airtight container for up to 5 days, or omit the sour cream and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating with more water or broth as needed to thin out to the desired consistency, then add the sour cream.
What are the health benefits of dill pickle soup?
The dill pickles in the soup are full of electrolytes and anti-oxidants, making it a great choice for those looking to boost their hydration and nourish their bodies.
Ingredients
1 cup butter, cubed
1/2 medium onion, finely chopped
6 garlic cloves, minced
1/2 cup all-purpose flour
1-1/2 quarts chicken broth
1 cup white wine
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
3 T sugar
2 T vinegar
2 t salt
1 t fresh dill weed
1 t curry powder
1/2 t white pepper
2 cups whole milk
1/2 cup sour cream
Optional: croutons, fresh dill, cracked black pepper
1. In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer.
2. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir in pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves.
3. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves.
4, Just before serving, remove from heat and stir in the sour cream.
5. If desired, serve with croutons, dill and black pepper. ENJOY!
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