Recipe courtesy of Ted Wietrzykowski

Dill Pickle Soup

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 8 servings
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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


Pickle juice


  1. 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. 
  2. 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.