Lisa Walker’s Dill Pickle Soup

Serves 8. We recommend adding some warm, crusty bread and butter on the side.

Ingredients

• 4 tbsp butter
• 2 medium onions
• 2 cups grated carrots (about 2 large carrots)
• 2 cups grated or chopped dill pickles (see the note below)
• 6 medium potatoes
• 10 cups vegetable or chicken broth
• ½ cup sour cream
• 4 tbsp flour
• 6-8 tbsp pickle juice (from the pickle jar)
• 1½ tsp salt
• ½ tsp black pepper
• 8 tbsp fresh dill

Optional add-ins

• Parsnip, garlic or celery (add with the carrots)
• Bay leaves (add with the broth)
• Cooked chicken or ground beef (add near the end)

A note about the pickles: Choose dill pickles that are more briny than vinegary. Polish dill pickles and kosher dill pickles usually work well, even if they include some vinegar. They can be grated or chopped.

Stovetop Instructions (1 hour)

1. Chop 2 medium onions.
2. Grate or finely chop the carrots and pickles (about 2 cups of each).
3. In the bottom of a large soup pot (6-7 quarts), sauté the onion, carrots and pickles in 4 tbsp of butter for about five minutes.
4. Meanwhile, cube 6 medium potatoes (peel them if you prefer).
5. When the sautéing veggies are slightly soft, add 10 cups of broth to the pot and bring it to a boil.
6. Add the potatoes and simmer for 10 minutes.
7. While the soup cooks, whisk together ½ cup of sour cream, 4 tbsp of flour and 6 tbsp (½ cup) of pickle juice in a small bowl. Stir in a few spoonfuls of hot broth so the sour cream won’t curdle when you add it to the soup.
8. Add 1½ tsp of salt,  tsp of pepper and the sour cream mixture to the soup and simmer another five minutes, or until the potatoes are tender.
9. Taste the broth and add more pickle juice 1 tbsp at a time if desired (a little bit goes a long way).
10. Serve immediately, garnished with fresh dill.

Slow Cooker Instructions (4.5 hours)

1. Chop 2 medium onions.
2. Grate or finely chop the carrots and pickles (about 2 cups of each).
3. Cube 6 medium potatoes (peel them if you prefer).
4. Add all the ingredients except the sour cream, flour and fresh dill to your slow cooker (4 tbsp butter, 2 onions, 2 cups carrots, 2 cups pickles, 6 potatoes, 10 cups broth, 6 tbsp pickle juice, 2 tsp salt, ½ tsp pepper).
5. Cook on high for four hours (until the vegetables are tender).
6. Whisk together ½ cup of sour cream and 4 tbsp of flour in a small bowl. Stir in a few spoonfuls of hot broth so the sour cream won’t curdle when you add it to the soup.
7. Add the sour cream mixture into the slow cooker and simmer for a few more minutes.
8. Taste the broth and add more pickle juice 1 tbsp at a time if desired (a little bit goes a long way).
9. Serve garnished with fresh dill.

Go to Pioneers.org/PickleSoup to print a copy of this recipe.