Dill Pickle Soup #ImprovCookingChallenge

Dill Pickle Soup: A unique and creamy potato-based soup, laced with tangy dill pickles and fresh dill throughout.

Dill Pickle Soup - Home Sweet Homestead

As a self professed dill pickle addict, I am totally in love with this soup! I originally found the recipe on Wheat Free Meat Free, and after a little investigating found out this soup has a Polish history.

Authentic dill pickle soup, or Zupa ogórkowa in Polish, is prepared with Polish-style brine-cured pickles. I don't have access to that kind of pickle, but I was assured in several articles that a good quality dill pickle can be substituted. The main ingredients of the soup are broth, pickles and potato, but can also include other things such as celery, carrot, cream, and egg yolk.

Home Sweet Homestead - Dill Pickle Soup

So I decided to make this soup my own by making a few changes to Kalinda's version, and used sweet onion instead of yellow, vegan butter instead of olive oil, and added a cheesy twist by using some nutritional yeast.

Now, before you say pickle soup is weird, hear me out. Think about all of the southern dishes out there that have pickles in them, like potato salad, chicken salad, deviled eggs, and sloppy joes. So is it really that far of a stretch, to have pickles in a soup? This soup is extremely tasty, and almost taste like dill pickle potato chips!


May's Improv Challenge, hosted by Nichole of Cookaholic Wife, features Butter and Pickles. Check out the links below for all sorts of delicious pickle dishes from my Improv friends.


Printable recipe

Dill Pickle Soup

Ingredients

2 tablespoons vegan butter
1/2 medium sweet onion, diced
2 cloves garlic, minced
3 medium Yukon Gold potatoes, cubed
3 cups vegetable broth (water may be substituted, but it wont taste as rich)
1/2 cup pickle brine
1/4 cup nutritional yeast (optional, but it gives the soup a deliciously cheesy taste)
1 cup diced dill pickles + extra for garnish
2 tablespoons chopped fresh dill + extra for garnish

Directions

Melt the butter in a medium sized pot over medium heat. Add the onion and cook for 4-5 minutes, or until softened. Add the garlic and cook until fragrant, about 30-60 seconds.
Add the potatoes, broth and pickle brine. Cover and bring to a boil. Reduce heat to a simmer and cook until the potatoes are tender, 15-20 minutes.
Add the nutritional yeast, then use an immersion blender to puree the soup. Stir in the pickles and dill, and simmer for another 5 minutes, or until heated through.
Taste for seasoning and add salt if needed, and a little fresh ground black pepper if desired.
Serve garnished with extra diced pickles and dill.

April's tips:

The pickles, pickle brine and vegetable broth add saltiness to the soup. So don't add any salt until you've taste-tested it, once the recipe is complete.

If you don't have an immersion blender, you can puree the soup by placing it (before you add the pickles and dill) in a blender and pureeing it, then pouring it back into the pot to add the pickles and dill. Be careful though! Make sure not to fill the blender jar more than halfway, and leave the hole in the lid open, covered with a dishtowel, to allow the heat to escape and prevent splashes while blending the soup.

If the soup is to thick for your liking, just add a little more vegetable broth until you reach your desired consistency.


Check out these other delicious Pickle dishes!



The Improv Cooking Challenge is open to food bloggers and foodies alike. Two ingredients are assigned each month, and you can let your imagination run wild, making a recipe that includes them. Share on your blog and/or in our Facebook group. Are you up for the challenge?


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1 comment:

  1. I love Polish pickle soup! Your vegan version looks absolutely amazing.

    ReplyDelete

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