Tuesday, October 21, 2014

Dill Pickle Soup

Creamy, potato chowder style soup, loaded with dill pickles and a heck of a lot of flavor, Dill Pickle Soup is unforgettable!
Creamy, potato chowder style soup, loaded with dill pickles and a heck of a lot of flavor, I can pretty much guarantee that you've never tasted anything like this!

Every so often, you run across a recipe that grabs your attention and simply doesn't let go. The first time I saw Dill Pickle Soup mentioned, I did a double-take and wondered what on earth it would taste like. Then I heard some friends raving about this soup and decided I needed to try it myself.

Cathy from Noble Pig created this recipe and it is truly the most unique soup I have ever tasted. We are almost entirely a family of pickle lovers and this soup is a dream come true for pickle lovers. My oldest son took his second bite of this soup and declared this soup to be his new lunch choice for his birthday meal. This is a BIG deal in our house, because on your birthday you get to choose all the meals for the day. Lots and lots of thought goes into these choices all year long.

If you love pickles and you haven't yet tried Dill Pickle Dip, you'll want to try that too!

COOK'S NOTE: Pickle juice can greatly vary in saltiness. Taste the broth before adding salt and only add it as needed.

Dill Pickle Soup
recipe adapted from Noble Pig
Yield: 6 - 8 servings
(printable recipe)

8 cups chicken broth
2 1/2 pounds russet potatoes, peeled and chopped into 1/2" pieces (I used 2 giant baking potatoes.)
2 cups chopped carrots, small dice
1 1/2 cups chopped dill pickles, small dice (3-4 large dills or 20+ baby dills)
1 cup brown rice flour or all purpose flour
1 cup sour cream
2 cups dill pickle juice
1 3/4 teaspoons Old Bay seasoning
1/2 teaspoon kosher salt (only as needed)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
Toppings: slivered dill pickles, fresh dill

In a large pot, combine the broth, carrots, and potatoes. Bring to a boil and cook, stirring occasionally, until the potatoes are fork tender. Add the pickles and continue to simmer. In a large mixing bowl, whisk together the sour cream and the flour to make a paste. Slowly add 1 cup of the hot broth from the pot, whisking until smooth and creamy.

Pour the cream mixture into the pot and whisk or stir until smooth. Stir in the pickle juice, Old Bay, salt, pepper, and cayenne. Cook 5 more minutes, to thicken slightly, and remove from heat. Scoop into bowls and garnish with additional pickles and/or fresh dill. Enjoy!

Creamy, potato chowder style soup, loaded with dill pickles and a heck of a lot of flavor, this Dill Pickle Soup is unforgettable!

ONE YEAR AGO TODAY: Chicken and Smoked Sausage Gumbo


  1. I am such a chicken but I bet my husband would love this recipe! It sounds wonderful and fascinating and does get your attention. It is very pretty too Mary!

  2. When I read the name, I knew this had to be looked into. It does sound very unique and should be tried.

  3. I need to try this very soon, so different!

  4. What is Bay seasoning? Is there a substitute I can use or where can I get it?

    1. You can find Old Bay seasoning in the spice aisle at the grocery store. It is a great blend of spices for seafood and lots of other foods!

  5. Is a traditional Polish soup called "ogórkowa", if the taste suits you should also try a soup called "Kapuśniak"

    2 or 3 litres vegetable broth
    half kilogram sauerkraut (without juice)
    2 large carrots
    1 large parsley - root or parsnip
    1 small onion
    half small celeriac
    200 g smoked bacon
    half teaspoon marjoram
    half teaspoon caraway
    4 medium potatoes
    3 seeds pimento
    2 bay leafes
    3 tablespoon tomatoe puree

    1. Cut sauerkraut. If you bought sauerkraut in juice - use just cabbage. You can drink juice - is full of vitamine C and very tasty! If you like kapusniak very sour - you can add some of juice to broth.
    2. Dice into small pieces carrots, celeriac, potatoes and parsnip. Add vegetables, cabbage, bay leafes, pimento, caraway, marjoram to broth. Start cooking on low heat. Cook for one hour (more or less).
    3. Dice bacon and onion into very small pieces. Fry bacon. Add cracklings to soup. Use fat from bacon and fry onion on it. When golden-brown add to soup. Cook for 30 minutes.
    4. Add tomatoe puree and season soup. Cook for 10 minutes.
    5. Serve very hot with fresh sourdough bread.

  6. ohh you can also use pork spareribs instead of bacon ;)

  7. Can you use whole wheat flour instead of white flour or rice flour to the sour cream? Thx.

    1. Is this "paste" to make the soup thicker? I had a recipe where you mixed flour, water & sour cream & drop it into the soup by the tablespoon. What happened is it made teeny little dumplings. It wasn't supposed to because the recipe should have said to put the tablespoons of mixture in before soup was boiling. Boiling turned it into little dumplings--which personally I enjoyed. Wonder if you could do that with this??

    2. Yes, the "paste" thickens the soup. I imagine you could make dumplings with it if you'd like. I've never done that myself. Let me know how it turns out if you try it!