Pickle Soup
Dive into a bowl of our delightful pickle soup that promises to lift your spirits and warm your soul! Packed with savory ham, vibrant veggies, and a creamy touch of cheese, this comforting dish is the perfect remedy for any chilly day. Get ready to savor a unique twist that will have your taste buds dancing!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 3-4 small carrot
- 1 stalk celery
- 1 cup (237 ml) cheddar cheese
- ⅓ cup dill
- 8 pcs dill pickle
- 1 cup (237 ml) ham
- 1 tbsp (15 ml) old bay seasoning
- 2 medium potato
- 1-2 pcs red onion
- 1 cup (237 ml) sour cream
Pantry Items
Amounts also listed in instructions below
- chicken stock (to taste)
- ½ cup flour
- garlic (to taste)
- italian seasoning (to taste)
- pepper (to taste)
- ⅓ cup pickle juice
- salt (to taste)
👨🍳 Instructions
- 1
Start by sautéing the onions and garlic in oil. Add in carrots, celery, potatoes, pickles and stir. Add your seasonings.
- 2
Add ham and chicken broth until the pot is filled, and pour in some pickle juice. Stir afterwards and set to a simmer for 15-20 minutes.
- 3
While this simmers, make the sour cream mixture by mixing it together with flour.
- 4
Pour the mixture into the soup, add cheddar and chopped dill.
- 5
Serve with more dill and pickles and enjoy!
💡 Pro Tips
- ✓Add pickle juice gradually to taste, starting with 1/4 cup per quart of soup, because the acetic acid concentration varies between brands (4-8%) and can quickly overpower the soup's flavor balance.ingredient1/4 cup per quart
- ✓Temper your sour cream-flour mixture by whisking in 1/2 cup of hot soup before adding it back, preventing the proteins from curdling at temperatures above 180°F.technique180°F threshold
- ✓Dice potatoes to 1/2-inch pieces and add them first among vegetables since they need 12-15 minutes to cook through while maintaining structure for the soup's body.timing1/2-inch, 12-15 minutes
- ✓Use a 1:1 ratio of flour to sour cream (by weight) for the thickening mixture to achieve proper viscosity without a raw flour taste that requires 3-4 minutes of simmering to cook out.technique1:1 ratio by weight
- ✓Grate cheddar fresh and add it off heat or at temperatures below 160°F to prevent the proteins from seizing and creating a grainy texture instead of smooth melting.techniqueBelow 160°F
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Pickle Soup
Dive into a bowl of our delightful pickle soup that promises to lift your spirits and warm your soul! Packed with savory ham, vibrant veggies, and a creamy touch of cheese, this comforting dish is the perfect remedy for any chilly day. Get ready to savor a unique twist that will have your taste buds dancing!
📝 Ingredients
Shopping List
- 3-4 small carrot
- 1 stalk celery
- 1 cup (237 ml) cheddar cheese
- ⅓ cup dill
- 8 pcs dill pickle
- 1 cup (237 ml) ham
- 1 tbsp (15 ml) old bay seasoning
- 2 medium potato
- 1-2 pcs red onion
- 1 cup (237 ml) sour cream
Pantry Items
Amounts also listed in instructions below
- chicken stock (to taste)
- ½ cup flour
- garlic (to taste)
- italian seasoning (to taste)
- pepper (to taste)
- ⅓ cup pickle juice
- salt (to taste)
👨🍳 Instructions
- 1
Start by sautéing the onions and garlic in oil. Add in carrots, celery, potatoes, pickles and stir. Add your seasonings.
- 2
Add ham and chicken broth until the pot is filled, and pour in some pickle juice. Stir afterwards and set to a simmer for 15-20 minutes.
- 3
While this simmers, make the sour cream mixture by mixing it together with flour.
- 4
Pour the mixture into the soup, add cheddar and chopped dill.
- 5
Serve with more dill and pickles and enjoy!
💡 Pro Tips
- ✓Add pickle juice gradually to taste, starting with 1/4 cup per quart of soup, because the acetic acid concentration varies between brands (4-8%) and can quickly overpower the soup's flavor balance.ingredient1/4 cup per quart
- ✓Temper your sour cream-flour mixture by whisking in 1/2 cup of hot soup before adding it back, preventing the proteins from curdling at temperatures above 180°F.technique180°F threshold
- ✓Dice potatoes to 1/2-inch pieces and add them first among vegetables since they need 12-15 minutes to cook through while maintaining structure for the soup's body.timing1/2-inch, 12-15 minutes
- ✓Use a 1:1 ratio of flour to sour cream (by weight) for the thickening mixture to achieve proper viscosity without a raw flour taste that requires 3-4 minutes of simmering to cook out.technique1:1 ratio by weight
- ✓Grate cheddar fresh and add it off heat or at temperatures below 160°F to prevent the proteins from seizing and creating a grainy texture instead of smooth melting.techniqueBelow 160°F