Serves 1
Directions
- 1Take two dill pickles out of the jar and pour some of the pickle juice into a glass.
- 2Chop the dill pickles into small pieces and place them in a bowl.
- 3Unwrap a smoked sausage and chop it into small pieces.
- 4Add some oil to a pot, then add the chopped sausage and cook until browned.
- 5Remove the cooked sausage from the pot and set aside.
- 6Chop celery, carrots, and an onion into small pieces.
- 7Add butter, the chopped celery, carrots, and onion to the pot, season with salt, and cook.
- 8Peel and chop the potatoes into small pieces.
- 9Add garlic and paprika to the cooking vegetables and stir.
- 10Add the chopped potatoes to the pot and stir.
- 11Pour chicken broth into the pot and cover with a lid to simmer.
- 12Once the potatoes are cooked, add the chopped pickles and the reserved pickle juice to the pot.
- 13Make a roux by whisking together flour and milk, then add it to the soup to thicken.
- 14Add the cooked sausage and fresh dill to the soup and stir.
- 15In a separate pan, add oil and fry the potato skins until crispy, then season with salt.
- 16Serve the soup in a bowl and garnish with the crispy potato skins and extra fresh dill.
- 17Enjoy your dill pickle soup!
Ingredients
- dill pickles
- dill pickle juice
- smoked sausage
- oil
- carrots
- celery
- onion
- butter
- salt
- potatoes
- garlic
- paprika
- chicken broth
- dill
- flour
- milk
Equipment
bowlcutting boardknifetongspotwooden spoonpanstrainerladle
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