DILL PICKLE SOUP

If you make the stock in advance this soup is very simple to make. Plan ahead and enjoy a unique flavor combination between the rich beef stock and the dill pickles.

Serves 6
With stock pre-prepared
Prep time:15 minutes
Total time: 1 hour

Ingredients:

  • 1 medium onion, finely chopped
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • 3 cups beef stock made with short ribs, reserve rib meat
  • 4 large dill pickles, diced
  • 2/3 cup of pickle juice
  • ¼ teaspoon cayenne pepper
  • Fresh cracked black pepper
  • 2 1/2 cups diced potatoes.
  • 1 cup sour cream or Greek yogurt

    Instructions:

    Heat butter in large stockpot. Add onions and sauté until golden. Add flour and stir until coated. Add stock, pickles, pickle juice potatoes, cayenne, black pepper, and reserved rib meat to stockpot. Cook over medium heat 15 minutes until potatoes are soft, stirring occasionally.
    To serve mix in sour cream or spoon dollops of sour cream into each bowl before ladling in soup.

    Terri’s Tips:
    Add more pickle juice to your own taste
    Make stock day before to allow flavors to develop
    Make soup 1-2 days before serving for more flavor