Pickle Soup

Briny dill pickles meet sour cream and potatoes in my comforting pickle soup! Its savory, sour, and slightly creamy flavors are impossible to resist. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 30

Total Time 32

Servings servings

Calories 238kcal

Author Arman Liew

Ingredients

2 tablespoons olive oil
1 large onion diced
1 large carrot grated
1 parsley root diced
1 stalk celery diced
5 cups vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
3 small potatoes cubed
1 cup sour dill pickles diced
4 tablespoons sour cream
1 tablespoon all-purpose flour
4 tablespoons pickle juice pickle brine
4 tablespoons fresh dill chopped

Instructions

Heat the oil in a medium pot over medium-high heat. Once hot, add the onion, carrot, parsley, and celery. Saute the veggies until they become fork-tender.
Pour in the stock and cook until it simmers. Season with salt and pepper.
Reduce the heat to low and add potatoes and pickles. Cook until the potatoes are boiled.
Meanwhile, in a small bowl, combine the sour cream, flour, and pickle juice and set aside.
When potatoes are cooked, pour in the sour cream mixture and cook for a couple of more minutes, then add fresh dill and serve warm on plates.

Video

Notes

TO STORE. Store the leftover pickle soup in an airtight container in the fridge for up to 5 days.

TO FREEZE. Once the leftovers are cool, transfer them to an airtight freezer-safe container and freeze for up to 3 months. Let the soup thaw in the fridge before reheating.

TO REHEAT. I like to reheat the soup in a pot on the stovetop but you can also zap it in the microwave until it’s warmed through.

Nutrition