Dill Pickle and Brat Soup

Dill Pickle and Brat Soup ~ a wonderfully surprising soup made with smokey brats, tangy dill pcikles, and tender potatoes in a creamy broth ~

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.

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3.47 from 73 votes

Dill Pickle and Brat Soup

Author Sue Moran

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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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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40 Comments

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  • 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.

  • Reply
    ann tyndall
    August 16, 2018 at 9:16 am

    can this dill pickle and brats soup be caned in a jar. i do allot of canning .

    • Reply
      Sue
      August 16, 2018 at 10:14 am

      Gosh Ann, I’ve never canned soup, so you are probably much more knowledgable than me about this one since you do a lot of canning.

  • Reply
    Patsy Brebner
    January 5, 2018 at 9:22 am

    Saw this recipe on twitter on Wednesday and made it yesterday. Awesome! Thanks for a different recipe.

    • Reply
      Sue
      January 5, 2018 at 10:52 am

      Thanks Patsy, I always feel like twitter is a waste, but I guess not ~ I’m glad you found me!

  • Reply
    Tammi
    December 26, 2017 at 7:50 pm

    First time making it. A friend that just moved from Maui to Wisconsin told me about it. His husband made it for him. It sounded fantastic and I haven’t been able to think of anything else.

    The flour made lumps in the soup. ?

    I mixed it well with the sour cream what went wrong?

    • Reply
      Sue
      December 26, 2017 at 7:58 pm

      Could it be the sour cream that curdled slightly in your soup? That might look like flour lumps. Sour cream is notorious for curdling in hot liquids, but mixing it with the flour should have prevented that.

      • Reply
        Tammi
        December 27, 2017 at 10:38 pm

        I actually simmered it longer and the lumps dissolved. Thanks for your reply. It’s a hit with my family.

        • Reply
          Sue
          December 28, 2017 at 5:49 am

          Oh good, thanks so much for coming back to let me know ๐Ÿ™‚

  • Reply
    Maritha
    December 21, 2017 at 5:14 am

    Hi!
    This sounds really nice. I just want to know what “brat” is? A kind of saussage?

    • Reply
      Sue
      December 21, 2017 at 8:15 am

      It’s a type of German sausage, Maritha. You could use any type of sausage you like in this soup.

  • Reply
    liz
    September 2, 2017 at 5:47 pm

    this isn’t low carb

    • Reply
      Sue
      September 2, 2017 at 6:18 pm

      No, I don’t claim that it is particularly low carb, I’m not sure where you read that Liz?

      • Reply
        Tina
        September 2, 2017 at 6:34 pm

        Because this recipe is listed under 20 crockpot keto recipes…

        • Reply
          Sue
          September 2, 2017 at 7:53 pm

          Oh, not sure how that happened…my recipes wind up in all sorts of places!

          • Kat
            October 6, 2017 at 2:28 pm

            I substituted radishes for potatoes and xanthan gum for flour to make it low carb. Xanthan gum thickened it but it also didn’t dissolve so it looked kind of weird but it tasted really good!

  • Reply
    Deep Web
    April 21, 2017 at 10:19 am

    Looks delicious! Love those toast recipes, might have to try some of them, I am always so boring with the toast I serve with soup!

  • Reply
    Katherine
    February 19, 2017 at 7:35 am

    My Polish Grandmother always used to make Ogorki soup like this… I think it is about time I tried to make some of her recipes myself – this looks like a nice easy place to start ๐Ÿ™‚

    • Reply
      Sue
      February 19, 2017 at 8:07 am

      Let me know how you like it!

  • Reply
    Natasha @ Salt & Lavender
    February 8, 2017 at 9:48 am

    Hi Sue, really appreciate the shout out, and I think your version looks amazing!! ๐Ÿ™‚

  • Reply
    Inger @ Art of Natural Liivng
    February 5, 2017 at 8:48 pm

    Pinned–this would be perfect for my husband! On a similar note, I have a pickle juice bread recipe on my list ๐Ÿ˜‰

    • Reply
      Sue
      February 5, 2017 at 9:00 pm

      Oh I need that recipe, Inger!!

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