Dill Pickle Soup Recipe

Ingredients

• 5 cups chicken or vegetable broth

• 1.5 lbs potatoes, peeled and cubed

• 2 cups dill pickles, coarsely grated

• 1/2 cup pickle juice (brine)

• 1 cup sour cream

• 3 tbsp all-purpose flour

• 2 tbsp butter

• 1 large carrot, grated

• Fresh dill, chopped for garnish

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Instructions

1. Boil the base: In a large pot, bring the broth, potatoes, and grated carrots to a boil. Reduce heat and simmer for about 15 minutes until potatoes are tender.

2. Sauté pickles: While the potatoes cook, melt butter in a skillet and sauté the grated pickles for 5 minutes to mellow the flavor.

3. Combine: Add the sautéed pickles and the pickle brine to the main pot. Simmer for another 5 minutes.

4. Thicken: In a small bowl, whisk the sour cream and flour together until smooth. Stir in a ladle of the hot soup to temper the cream, then slowly pour the mixture back into the pot.

5. Finish: Stir constantly until the soup thickens slightly (do not let it boil vigorously once the cream is added). Season with salt and pepper to taste.

6. Serve: Ladle into bowls and top generously with fresh dill.