German Dill Pickle Soup Recipes

DILL PICKLE SOUP

Steps:

• In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.
• In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)
• Add pickle juice, Old Bay, salt (*see below), pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.

CREAM OF DILL PICKLE SOUP

Steps:

• Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
• Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
• Stir celery salt into soup and bring to a simmer.
• Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

ZUPA OGóRKOWA: POLISH CREAMY DILL PICKLE SOUP

Steps:

• Gather the ingredients.
• Melt butter in a large pot. Sauté the onion until translucent, about 3 minutes.
• Add broth, pickles, pickle juice, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes.
• In a small bowl, blend flour with sour cream.​
• Temper the sour cream mixture by whisking in a little hot soup, so it does not curdle.
• Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer 3 minutes, or until slightly thickened.
• Adjust seasoning with salt and pepper, and optional sugar.
• At this point, the soup can be left chunky or puréed to the velvety consistency of vichyssoise .
• Serve in heated bowls garnished with optional chopped fresh dill and accompanied by hearty rye bread.

DILL PICKLE SOUP

Steps:

• Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.

DILL PICKLE SOUP

Steps:

• In a soup pot place baby ribs and cover with water or stock
• Add leeks, parsnips cut in a half (you will want to remove them once the soup is cooked)
• Add chopped carrots, celery and potatoes
• Add parsley springs, bay leaves, allspice
• Cover and cook until meat is cooked and veggies are soft
• You can add some salt and pepper at this point but be prepared to finish seasoning once the pickles are added to the soup
• In a separate sauce pan melt the butter and add shredded pickles
• Cook for about 5 minutes
• Add as much water to only slightly cover the pickles and cook for another 15 minutes
• Once everything is cooked and soft, add pickles to the broth
• At this point you should adjust seasoning with salt, pepper and optionally with water from the cucumbers brine
• You may want to remove parsnip and leeks so they are not getting in your way
• In a cap add cream and optionally flour (I skipped flour for my version) and mix together
• Start adding a little bit of soup into this cap and mix well
• Repeat this until you almost have the whole cap of soup with cream mixture
• Then just pour it into the soup and mix well
• Add dill and serve immediately

DILL PICKLE SOUP

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, stir in food coloring and serve with croutons.

OTTO AND ANITA'S DILL PICKLE SOUP RECIPE

Steps:

• Melt Butter in a large pot over medium heat, add onion & saute until soft.
• Reduce heat and stir in flour. Do not brown.
• In a separate pot, combine water and pickle juice.
• Bring pickle juice mixture to a boil, then whisk into the main pot at once.
• Increase heat and bring to a boil, stirring constantly, until soup thickens.
• Season with chicken base, salt, and pepper.
• Add pickles and dill, stir in cream for desired texture.

GERMAN DILL PICKLE SOUP

Steps:

• 12 servings
• Saute' onions & celery in butter
• Add flour & cook to pale roux (approx. 10 min)
• Add all ingredients and cook 11/2 hrs (skim if
• needed)
• Puree and strain
• Add half and half.
• You can substitute low sodium pickles and make your own stock for less sodium