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Dill Pickle Soup Recipe

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This recipe for Dill Pickle Soup is from The Romanczuk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-1/2 cups chicken broth
1-3/4 lbs russet potatoes, peeled and quartered (chopped into cubes)
2 cups chopped carrots, smaller dice
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
1/2 cup unsalted butter

1/2 cup all-purpose flour
1 cup sour cream
1/4 cup water

2 eggs (beaten)
2 cups dill pickle juice*
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon table salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper

Optional garnishes: sliced dill pickles, fresh dill and black pepper
Directions:
Directions:
In a large pot, combine broth, potatoes, carrots and butter
Bring to a boil
Cook until the potatoes are tender
Add pickles
Continue to boil

In a medium bowl, stir together flour, sour cream and water, making a paste
Vigorously whisk sour cream mixture and 2 beaten eggs into soup
Add pickle juice, Old Bay, salt , pepper and cayenne
Cook 5 more minutes
Remove from heat

Serve hot
Personal Notes:
Personal Notes:
All pickle juice is not created equal.
Some is saltier than others.
Taste your soup after adding the pickle juice and final seasonings.
It's possible you will not need any salt or would prefer more or less.

 

 

 

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