Dill Pickle and Brat Soup




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Dill Pickle and Brat Soup ~ a wonderfully surprising soup made with smokey brats, tangy dill pcikles, and tender potatoes in a creamy broth ~
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Dill Pickle and Brat Soup, made in the crock pot, or not.  This soup is a delicious surprise, with smokey brats, tangy dill pickles, and tender potatoes all in a light sour cream broth.  If you love pickles, this is for you!

Dill Pickle and Brat Soup, made in the crock pot, or not. This soup is a delicious surprise, if you love pickles, you need to try this one! CROCK POT | SLOW COOKER | octoberfest | tailgating | game day

The first time I saw dill pickle soup it was on Pinterest, and I filed it away in my mind as something I *might* want to try sometime.  Just like a lot of you, I’m sure, it’s not something I’d ever had before and it seemed a bit, well… odd.  But somewhere in the back of my mind I was intrigued by the combination of creamy soup and tart, vinegar-y dill pickles.  When I spotted a recipe that included ham, that finally convinced me to give it a go.

Dill Pickle and Brat Soup ~ theviewfromgreatisland.com

Turns out I LOVE dill pickle soup ~ especially with the brats I added to give it a more satisfying substance and balance out the briney pickle flavor.  I give this two thumbs up and hope you try it.  We actually made 3 batches of this soup over the course of a few weeks and everybody went wild for it.  It’s a great conversation piece for parties, and a lot more delicious than you might imagine.  If you love this idea, you’re definitely going to want to check out my DILL PICKLE POTATO SALAD, it’s always a huge hit!

Ingredients for Dill Pickle and Brat Soup in the crock pot ~ theviewfromgreatisland.com

Dill Pickle and Brat Soup is quick and easy to make ~ after you’ve sauteed the onions and carrots, almost everything else just gets dumped right in.  You can do it on the stove or in the crock pot, and either way you’ll add the sour cream at the end.

Dill Pickle and Brat Soup ~ a warm and comforting soup that you probably haven't had before! ~ theviewfromgreatisland.com

The flavor of the brats infuses beautifully into the soup, so I highly recommend using them.  You could also substitute sausage, ham, hot dogs, or maybe even bacon, although I haven’t tried that.

TIP: Grilling the brats first gives an extra layer of smokey flavor that really works in this soup.  Crank up the grill pan nice and hot for some good color.

Dill Pickle and Brat Soup, made in the crock pot, or not! ~ theviewfromgreatisland.com

*This soup was inspired by my friend Cathy of Noble Pig, her soup went viral and was even featured on The Chew!  My recipe was adapted from the Polish dill pickle and smoked ham soup on Salt and Lavender.

Dill Pickle and Brat Soup
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28 ratings

Yield: serves 6

Dill Pickle and Brat Soup

Ingredients

  • 1 yellow onion, chopped
  • extra virgin olive oil
  • 1 carrot, grated
  • 1 cup finely chopped dill pickles
  • 3 large red potatoes (skins on), cut in 1/2 inch dice
  • 32 ounce carton chicken broth
  • 1/2 cup pickle juice
  • 1 Tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1/2 cup fresh dill, chopped
  • 3 cooked brats, grilled and sliced (you may want to cut each slice in half, for smaller pieces)
  • 3/4 cup sour cream
  • 3 tablespoons flour
  • Salt & pepper, to taste
    garnish
  • fresh dill
  • thinly sliced pickles

Instructions

  1. Coat the bottom of a heavy pan with olive oil and saute the onion and carrot for about 5 minutes, or until the onion has softened.
  2. Add the rest of the ingredients, up to but not including the sour cream, and bring to a simmer. Cover and simmer for about 15 minutes, or until the potatoes are tender but not mushy.
  3. Mix the flour and sour cream together until completely combined, and stir in to the soup. Season to taste with salt and pepper, and cook for a further few minutes.
  4. Serve garnished with sprigs of dill and thinly sliced pickles.
  5. CROCK POT METHOD: Put everything in the crock pot up to, but not including the sour cream, etc. Let it cook on low for 4 hours. Stir in the sour cream and flour mixture, and cook for another hour until smooth and slightly thickened.

notes:

  • Use any type of brats for this, but cooked ones are easiest.  If yours are raw, cook them up before adding to the soup. Mine were actually bacon and cheddar brats from Neuskes, which I had in the freezer from Christmas.  They come already cooked, so I just popped them in a grill pan to give them a little color, and sliced them up.  They gave the soup an extra flavor boost.
  • For a variation you might try adding some shredded sharp cheddar cheese at the very end, just before serving.

 

Thanks for pinning my dill pickle and brat soup!

DILL PICKLE AND BRAT SOUP IS A HEARTY AND COMFORTING SOUP THAT CAN BE MADE IN THE CROCK POT OR SLOW COOKER ~ #soup #Octoberfest #tailgating #gameday #comfortfood #creamysoup #brats #dillpickles #fallsoup

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39 Comments

  • Reply
    Jason
    February 2, 2019 at 4:46 pm

    What can I use to replace the flour in the dill pickle and brat soup? I have an allergy.

    • Reply
      Sue
      February 2, 2019 at 6:02 pm

      You can leave it out for a thinner soup, or try cornstarch or tapioca to thicken it. I also sometimes use a bit of instant mashed potatoes to thicken some soups.

  • Reply
    Deanna Rauch
    October 17, 2018 at 10:56 am

    I’m planning on making this for a girls weekend and there are 6 of us which is the number of servings your recipes says it makes How big of serving per person would you say this makes?

    • Reply
      Sue
      October 17, 2018 at 11:23 am

      I always look at the liquid content when I’m trying to figure out how much a soup or stew makes, and this uses 32 ounces of stock. I would say that’s fine for 6, but if you wanted it to be the main course, I’d allow 8 ounces of liquid per person, so you could just augment the recipe with a little more stock and sour cream and you should be fine.

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