Dill Pickle Soup

Dill Pickle Soup

AuthorJulie

Dill Pickle Soup

vegetable oil and/or butter, for cooking
1 small onion, chopped
1-2 celery stalks, chopped
1-2 carrots, chopped
2 Tbsp all-purpose flour
1 L chicken or vegetable stock
4 large dill pickles, shredded or chopped
1/2 cup (ish) pickle brine, from the jar
2 small potatoes, halved and thinly sliced
freshly ground black pepper
sour cream and chopped fresh dill, for garnish (optional)

1

Drizzle some oil into a medium pot set over medium-high heat, and saute the onion, celery and carrot for a few minutes, or until soft. (Crumble or slice in a sausage too, if you like, and cook it through if need be.) Sprinkle with flour and stir to coat.

2

Add the stock, pickles, brine, potatoes and a good grind of black pepper. Bring to a simmer and cook for 15 minutes or so, or until the potatoes are tender. If you like, serve topped with sour cream and fresh dill. Serves 4.

Category,

Ingredients

 vegetable oil and/or butter, for cooking
 1 small onion, chopped
 1-2 celery stalks, chopped
 1-2 carrots, chopped
 2 Tbsp all-purpose flour
 1 L chicken or vegetable stock
 4 large dill pickles, shredded or chopped
 1/2 cup (ish) pickle brine, from the jar
 2 small potatoes, halved and thinly sliced
 freshly ground black pepper
 sour cream and chopped fresh dill, for garnish (optional)

Directions

1

Drizzle some oil into a medium pot set over medium-high heat, and saute the onion, celery and carrot for a few minutes, or until soft. (Crumble or slice in a sausage too, if you like, and cook it through if need be.) Sprinkle with flour and stir to coat.

2

Add the stock, pickles, brine, potatoes and a good grind of black pepper. Bring to a simmer and cook for 15 minutes or so, or until the potatoes are tender. If you like, serve topped with sour cream and fresh dill. Serves 4.

Dill Pickle Soup
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