Dill Pickle Soup

Dill Pickle Soup
This is one of those ‘use what you have’, any time peasant soups—this time, Eastern European. Kosher dill pickles, potatoes, carrots and sour cream—you almost don’t need a recipe. Alberta, Canada, seems to be the place to visit for the number and varieties of Dill Pickle Soups served in their restaurants and cafés. But if you want to give this a try before booking a trip, here’s the kitchen pantry recipe—two big bowls here, but recipe easily doubled. Add some dark bread and this soup is filling enough for dinner.

Dill Pickle Soup
• Put 3 cups broth, usually chicken, 1 cup carrots and 2 medium potatoes, both finely chopped, and 2 tblsp butter in soup pot and bring to boil –cook until vegetables are soft then mash gently and briefly
• Finely chop 1-2 dill pickles and add to pot
• Make a paste of 2 tblsp flour and a little water—then add a little cream or sour cream to paste
• Temper paste by adding a scoop of hot soup and stir well
• Remove pot briefly from heat as you whisk paste into soup, a little at a time—keep whisking!
• Reduce heat and return pot to burner—stir as soup begins to thicken
• Add ¼ to ½ cup pickle brine to taste
• Season with pepper and a bit of heat, cayenne or hot pepper sauce—taste before adding salt, since pickle brine is salty
• Finish with a bit more sour cream and dried dill weed

The Kitchen Hive

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