Dill Pickle Soup

Total Time:
45 min
15 min
30 min

8 servings

  • 5 tablespoons butter or margarine
  • 5 medium carrots, shredded
  • 2 large potatoes, cubed (about 2 cups)
  • 3 large dill pickles, shredded
  • 1 cup flour
  • 1 cup sour cream
  • Salt
  • Pickle juice
  • Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.

  • Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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3.4 13
Need to watch the episode before trying this. You can see the girl is super nervous -- but, you will see how she did it differently than it is in this recipe. Quite a difference. She added the pickles way at the end with  just a few minutes left. Pickle juice was absolutely the last item added. Gotta watch it again to get this right. Unfortunate. She make a huge batch and this is not sized correctly as others have mentioned. Plus, the instructions are pretty thin on this as compared to the show. I guess watching the show is the only way to get to "right." item not reviewed by moderator and published
This recipe is obviously missing the main liquid which is usually chicken broth. (5-6 cups) If you look at the amount of flour you know this recipe is incorrect. I don't understand why it hasn't been corrected. item not reviewed by moderator and published
I have had this soup at the restaurant but have not seen the episode. The recipe makes a thicker soup than I had but it was not a deeply flavored one. If you sauté an onion until soft and then begin the directions you will get a pretty authentic flavor. However, if you add chicken base or stock ad a little dill at the end, you will have a better soup. I found that I needed a full cup of pickle juice to balance the sweetness of the carrots and it was not too salty at all. I used the refrigerated Jewish style dill pickles. item not reviewed by moderator and published
Added 3 cups of milk, onion powder and white pepper. Salt to taste. Used 1 cup of chopped dill pickle slices and 1 cup of pickle juice. Read the reviews after I made it. Chicken broth instead of water may be water may be better but may add more salt. Next time I'll also start with chopped onions. Four stars with modifications! item not reviewed by moderator and published
Have eaten at this restaurant - it's a family favorite but far from home. LOVED this recipe and have made it several times. item not reviewed by moderator and published
Very good recipe, to start with, but I cut back on the flour to 3/4 cup and I used homemade smoked chicken broth instead of water and also added the chicken used to make the broth back into the soup. item not reviewed by moderator and published
This was a great dill pickle soup recipe! Not too thick not too thin. Everyone loved it-we're from Michigan and used to go to Hamtramck when we lived nearby. This recipe will go in my prized recipe collection. item not reviewed by moderator and published
Wow this was bad. I appreciated learning a new way to thicken soups but that was it. A complete waste of ingredients. I like all of the ingredients alone but combined they were really bad. I can not imagine a way to improve it. I tried seasoning and reseasoning to no avail. In all fairness I am not Polish and this may be a traditional dish that I just don't get. item not reviewed by moderator and published
I enjoyed this soup at The Polish Village Cafe' and I am very excited I can make it at home anytime for my family. Absolutely delicious... item not reviewed by moderator and published
My sister made this and we both couldn't believe how good it was. We both couldn't stop eating it. She did saute the veggies in butter first like Chef#1147676 suggested item not reviewed by moderator and published
Maybe if the veggies were sauted in the butter first, it would add more flavor. Sometimes restaurants don't always share the entire recipe. item not reviewed by moderator and published
Decided to give a try after seeing the episode. For a first attempt, it was very tasty. I made one modification based on previous review... I added some chicken base to the water to add flavor. Also added a little black pepper. It makes a very thick soup. I will be making again. Next time, I will cut the flour back to 3/4 c. Caution, the pickle juice adds quite a bit of salt, so adjust salt after adding pickle juice. item not reviewed by moderator and published
This soup lacked so much flavor. I added about 1/2 cup - 3/4 cup dill juice and about a tsp of salt. Still no flavor. I was about to trash the whole pot, but decided to add a heaping Tbsp of chicken base (aka bouillon, which made it more tasty, but a little too salty. Next time, I'll start with a good chicken stock instead of water and it'll be a better soup OR I'll just drive myself to Hamtramak to taste the original! :D It's 45 min away! item not reviewed by moderator and published

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Recipe courtesy of Bobby Flay