Dill Pickle Soup Recipe (Dill Pickle Soup)
Prepared with dill cucumber pickles, onion, garlic and carrots; A soup bound with flour and softened with cream. This recipe has a touch of lemon juice and sour cream to balance the tartness of the pickle. The ingredients are simple, the how-to steps are short and clear; You can easily apply it at the pot.
Ingredients
For soup
Step-by-Step Method
Prepare the vegetables
Chop the onion, crush the garlic. Grate the carrots or slice them thinly. Grate the pickle or chop it into small pieces.
Roast the onion
Put the butter in the pot and melt it. Add the onion and cook over medium heat for 4–5 minutes until softened.
Add the garlic and carrots
Add the garlic and stir for 30 seconds until fragrant. Then add the carrot; Sauté gently for 5–6 minutes.
Blend with flour
Sprinkle with flour and fry for 1–2 minutes until fragrant. Stir constantly to prevent it from sticking to the bottom.
Add the liquid and cook
Pour hot water or vegetable broth little by little until smooth. Bring to a boil, then cook over low heat for 15 minutes.
Add the pickles and dill
Add the pickles, fresh dill and dried dill to the pot. Boil gently for another 8–10 minutes to transfer the aroma of the pickle into the soup.
Mix the cream without cutting it
Turn the heat down to low. Add the cream. Warm the sour cream with 2-3 spoons of hot soup in a bowl and gently stir it into the pot.
Final touch and service
Add lemon juice; Adjust with salt and pepper. Heat it for another 2-3 minutes and remove it from the stove without boiling. Serve hot.