Serves 1
Directions
- 1Start by chopping carrots, celery, onion, garlic, dill pickles, and baby potatoes.
- 2Grab the largest pot you have and add all of the chopped veggies.
- 3Cook the veggies for a few minutes until they are nice and soft.
- 4Add the potatoes and garlic along with tons of spices.
- 5Cover the ingredients with chicken stock and let it simmer until the potatoes are cooked.
- 6Add the pickles, lots of fresh dill, and some dill pickle juice.
- 7To thicken the soup, mix a bit of sour cream and flour, whisk it really well.
- 8Slowly add the sour cream and flour mixture to your soup.
- 9Dish up the soup.
- 10Add some extra pickles and dill to the top for garnish.
Ingredients
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves
- 2 large carrots
- 2 celery stalks
- 1 small yellow onion
- 1.5 cups dill pickles
- 3 cups potatoes
- 7.5 cups stock
- 0.75 cup dill pickle juice
- 1 cup sour cream
- 1 tbsp hot water
- 2 tbsp flour
- 0.25 tsp salt
- 0.25 tsp pepper
- 0.5 tsp ground mustard
- 0.5 cup fresh dill
Equipment
largest pot
Tips
- Always prep everything first.
- Cook veggies until nice and soft before adding potatoes and garlic.
- Add extra pickles and dill on top for garnish.
Related recipes
Dirty Cajun Orzo
American · Soup
Stuffed Pepper Soup
American · Soup
Cheeseburger Macaroni Soup
American · Soup40m
One Pan Chicken and Cabbage
American · Soup15m
Alitas al horno con papas
American · Soup1h
Amish Stuffed Pork Chops
American · Soup15m
Spicy Chicken Fries
American · Soup
Best Hot Dog Chili
American · Soup
Herbed Mushroom Rice
American · Soup25m
One-Pan Pasta
American · Soup
Hot Honey Cajun Chicken with Sweet Potato Mash & Charred Sweetcorn
American · Soup30m
Hot Dog Chili
American · Soup45m