Description
A comforting and tangy dill pickle soup that combines savory ingredients for a delightful dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 1 medium carrot (peeled & grated)
- 1 cup finely chopped dill pickles
- 3 large red potatoes (skins on) (diced)
- 2 cups chicken broth
- 1 cup pickle juice
- 3 teaspoons Worcestershire sauce
- 3 cloves garlic (minced)
- 1 handful fresh dill (chopped)
- 3/4 pounds ham (diced)
- 1/2 cup sour cream
- 1 tablespoon flour
- Salt & pepper (to taste)
Instructions
- Add the olive oil, onion, and carrots to a soup pot. Sauté over medium-high heat for 5 minutes.
- Add the remaining ingredients except for the sour cream and flour. Bring to a boil then reduce the heat to medium-low. Simmer for 15-20 minutes, or until the potatoes are tender.
- Mix the flour into the sour cream until you have a smooth mixture. Stir it into the soup and cook the soup for another 5 minutes. Season with salt & pepper to taste. Garnish with extra fresh dill if desired.
Notes
- For a creamier soup, blend a portion of the soup before adding in the sour cream mixture.
- Adjust the amount of pickle juice to taste for desired tanginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg