When someone mentions dill pickle soup most people think thats weird but its been winning fans all over the world. Its kind of tangy and creamy, made with pickles, pickle juice, and some other simple stuff. It tastes odd but also cozy at the same time. Folks say it came from old recipes in Eastern Europe, and lately its popped up in hip cafes and in kitchens of home cooks who like trying new things.
People are making all kinds of changes to it and its proof that you can tweak it any way you like. This write up will cover what exactly dill pickle soup is and where it came from. Then youll find out why its become so popular, what stuff you need (and what you can skip), plus an easy recipe you can try at home. Youll also get some quick cooking tips, info on nutrition, different versions people like, and a few common questions answered. If you like to experiment in the kitchen or just wanna know more, youre in the right place.
What is Dill Pickle Soup?
Dill pickle soup is pretty different from the usual soups because it uses dill pickles and their sour juice mixed with cream or milk. Its warm and filling but also has a zing that hits you. You can eat it in winter to warm up or in summer when you want something light but still rich.
People think the soup first showed up in Eastern Europe, where pickles are kind of a big deal in lots of dishes. When people moved to places like North America, they took those recipes with them. Since then Americans and Canadians started making it with whatever they had, so now youll find many versions depending on where you live.
These days dill pickle soup fits right in with comfort food fans who want something old and new at once. All kind of regional spins popped up, each one showing what flavors folks in that area like best. You can see these recipes in cookbooks and on food blogs everywhere.
Why Dill Pickle Soup Is Popular
Folks love dill pickle soup mostly because it tastes so different. Pickles give it a sour punch, then the broth and cream smooth it out. This mix of sharp and mild is what makes it great on cold days when you need something to warm you inside.
Also comfort food is in style right now, so dill pickle soup got a spot in the sun. Home cooks who like to try weird flavors find it fun, and it also reminds some people of grandmas cooking, so its kinda perfect.
Youll even find it at some hip restaurants, because chefs love to put a new spin on old recipes. That just makes more folks curious to try it and keeps it growing in fame.
Ingredients for Dill Pickle Soup
Here are the basic things you need to make dill pickle soup. Some are must-haves and some you can leave out if you want.
Essential Ingredients
- Pickles and Pickle Juice: Of course you need dill pickles and all that juice, it gives the sour taste.
- Potatoes: Some diced potatoes will make it thick and filling.
- Broth and Cream: Use chicken or veggie broth for the soup then stir in cream or coconut milk to make it smooth.
Optional Ingredients
- Veggies: Carrots, celery, or whatever else you like for more flavor.
- Meat: You can toss in cooked chicken pieces or some bacon if you want more protein.
Spices and Herbs
- Dill: Use dried or fresh dill to make it taste more pickle-y.
- Garlic and Onion: Add these so the soup wont be too one-note.
If you cant eat dairy, swap cream for coconut milk. You can also use a gluten-free broth if that matters to you.
How to Make Dill Pickle Soup: A Step-by-Step Recipe
Ingredients List
- 4 cups of chicken or vegetable broth
- 2 cups of dill pickles, chopped
- 1 cup of pickle juice
- 2 cups of potatoes, diced
- 1 cup of heavy cream or coconut milk
- 1 onion, diced
- 3 cloves of garlic, minced
- Salt and pepper to taste
- Fresh dill for garnish
Directions
- Get every thing ready: Wash and chop stuff like onions, potatoes and pickles, measure broth and juice so nothing slows you down.
- Cook the onions and garlic: Warm some oil in big pot. Toss in diced onion till you can see through it and then add garlic till it smells good.
- Put in broth and taters: Pour the broth in then add potatoes. Let it gently boil till potatoes are soft, about 15 min or so.
- Add pickles and juice: Stir in pickles and that juice. Let them cook few minutes more so everything tastes the same.
- Mix in the cream: Turn heat down, pour in cream or coconut milk then stir. Add salt and pepper till it tastes right.
- Dish up: Scoop soup into bowls, sprinkle dill on top if you want, then dig in.
Tips for Cooking Dill Pickle Soup
These quick tricks will help you make the soup better:
- Save time: Chop your veggies a day before and keep them in fridge so cooking day is easier.
- Storing: Put left overs in closed container in fridge till 3 days. Warm it up slow on stove.
- Make it spicier: Add cayenne pepper or red pepper flakes if you like heat.
- What to eat with it: Try it with crusty bread, a simple salad, or even grilled cheese for a extra cheesy meal.
Nutritional Information
Here is some basic nutrition info for one bowl of soup:
- Calories: About 300-400, it changes if you add bacon or use coconut milk.
- Carbs, fats, protein: Potatoes give carbs, cream or coconut milk gives fat, and meat or beans add protein.
- Good stuff: Pickles and dill have antioxidants and can help your stomach feel better.
- Watch out: Its pretty salty because of the pickle juice so if you watch salt skip some juice.
Dill Pickle Soup Variations
Try these twists to make this soup your own:
- Vegan/Vegetarian: Use coconut milk instead of cream and veggie broth.
- Other broths: Try beef broth if you want a stronger taste.
- World twist: Add curry powder or taco seasoning for a fusion vibe.
- Extra stuff: Stir in noodles, rice, or beans to make the soup more filling.
Frequently Asked Questions (FAQs)
- What does it taste like? Its kinda sour and creamy, you really taste the pickles and the milk makes it smooth.
- Can I freeze it? Yes, but the cream might split. Better freeze it before you add cream then stir it in when you heat.
- What goes with it? Bread, chips, or a salad are all good sides.
- Can I make it ahead? Sure, you can cook it a day early and keep it in the fridge.
- Mistakes to avoid? Dont cook the pickles too long or they get mushy and loose their crunch.
Conclusion
To wrap it up, dill pickle soup is a surprising mix of cozy and zing all in one bowl. It started in Eastern Europe but now anyone can make it with their own twist. Give it a shot at home and see if you like the weird but good taste. And dont forget to tell your friends when you try your own version.
dill pickle soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Whisk
- 1 Blender or immersion blender
- 1 Ladle
- 4 Serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced About 4 cups.
- 4 cups vegetable broth
- 1 cup dill pickle juice
- 1 cup pickle slices
- 1 cup heavy cream For a vegan option, substitute with coconut cream or a plant-based cream alternative.
- 2 teaspoons dried dill
- to taste salt
- to taste pepper
- as needed fresh dill for garnish Optional.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.
- Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and pickle juice. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Add the pickle slices and heavy cream to the pot. Use an immersion blender to blend the soup to your desired consistency. If using a regular blender, be cautious of the hot contents and blend in batches.
- Stir in the dried dill and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes to let the flavors meld.
- Serve hot in bowls, garnished with fresh dill if desired.
