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recipes

pickle soup

pickle soup
recipe time
30-35 minutes
recipe difficulty
moderate

ingredients

  1. 1 cup Dietz & Watson pickles thinly sliced
  2. 4-5 tablespoon Dietz & Watson pickle juice
  3. 2 tablespoon unsalted butter
  4. 1 medium onion finely minced
  5. 1 large carrot grated on large holes of box grater
  6. 5 cup vegetable broth
  7. 3 medium potato peeled and cubed
  8. 4 ½ tablespoon sour cream
  9. 1 ½ tablespoon flour
  10. 1 teaspoon salt
  11. ¼ teaspoon black pepper
  12. 4 tablespoon fresh dill chopped

directions

  1. In a medium bowl whisk together sour cream, flour and 3 tablespoons of pickle juice.
  2. Over medium, heat butter in large pan.
  3. Add onion and carrot to pan and cook until vegetables begin to soften (about 7 minutes). Stir in Dietz & Watson pickles and cook for 3 more minutes.
  4. In separate large stock pot, add broth and bring to a boil. Once it begins to boil, add potatoes and reduce heat to medium low. Cook for 10 minutes.
  5. In the pot with potatoes, stir in sautéed vegetables, salt, pepper, sour cream and flour mixture and cook for an additional 5 minutes or until potatoes are tender when poked with a knife.
  6. Remove from the heat, garnish with fresh dill and serve immediately.


this recipe is made with

Dietz & Watson Kosher Pickles 32 oz Cup\tub

kosher pickles

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