My Dill Pickle Soup is a lightly creamy soup with smoky brats and a pop of dill pickle tang ~ pure comfort with a little zing.
Featured comment:
“Saw this recipe on twitter on Wednesday and made it yesterday. Awesome! Thanks for such a unique recipe!” ~Patsy
Never had dill pickle soup? You’re not alone. It sounds quirky, but one spoonful and it clicks: a lightly creamy base balanced by tart, vinegary dill pickles, with smoky brats adding backbone and depth. The brine brightens, the dill perfumes, and the sausage turns it into real comfort food ~ unexpected, but absolutely right.
Turns out I LOVE dill pickle soup ~ especially with the brats I added to give it a more satisfying substance and balance out the briny 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 soup you’ll probably also love my Dill Pickle Potato Salad Recipe, it’s always a huge hit!
dill pickle soup in 30 minutes!
Dill pickle and brat soup is quick and easy to make ~ you can do it on the stove or in the crock pot, and either way you’ll add the sour cream at the end.
- Sauté onions and carrots until softened.
- Add everything else (except the sour cream) to the pot and cook until the potatoes are tender.
- Stir in a mixture of flour and sour cream, reheat, garnish, and dig in!
variations
- 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.
- For a veggie version leave out the meat, use vegetable stock, and instead of Worcestershire sauce sub a mix of soy sauce + a splash of vinegar + pinch of sugar.
- Add a few handfuls of shredded cheese:
- Cheddar
- Havarti
- Fontina
- Smoked Gouda
Dill Pickle Soup
Equipment
- slow cooker (optional)
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
- 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.
- 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.
- 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.
- Serve garnished with sprigs of dill and thinly sliced pickles.
- 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 Nueskes, 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.
Nutrition
Hello Sue,
I grew up a few miles from Nueske’s (not Neuske’s), in WI. Readers should know about them and their online business. Amazing place for meats and more! Great recipe, this. Please do more savory considering healthy food first.