As the days get colder, there’s nothing like warming up with a bowl of hearty soup. This dill pickle soup recipe makes the ultimate comfort meal, and you are sure to love it!
Why You’ll Love This Recipe
- Nutritious. A warm, homemade broth, full of delicious vegetables, and tender beef, it doesn’t get more nutritious than this.
- Easy. Once you master the steps of making your soup, it’s as easy as it gets and takes little prep time.
- Affordable. The ingredients for soup are inexpensive and accessible and great for those who love budget-friendly meals.
Ingredients for Dill Pickle Soup
The ingredients for this soup are simple and make for a delicious result:
- Dried mushrooms – though optional, they add a wonderful umami flavor to the soup.
- Chicken broth & water – our liquid base for the soup. You can make your own chicken broth or use a store-bought kind.
- Potatoes – any potatoes will work for this soup.
- Barley – rinsed before adding to the soup.
- Carrot & onion – diced up, or grated, they add great flavor and nutrients.
- Garlic cloves – minced fresh garlic is ideal for getting the best flavor.
- Pickles and pickle brine – the signature ingredient. Use your favorite pickle for this recipe.
- Seasoning & herbs – this combination of salt, pepper, and a bay leaf amplifies the delicious flavors. Your favorite fresh herbs also make a great addition.
- Beef – Chuck roast, or your favorite cut of beef will do. Cut up into small chunks.
For a complete list of ingredients and quantities, see the recipe card below.
Substitutions and Variations
- Protein: If you don’t want to use beef, easily use ground pork, chicken breast, or chicken thighs instead. You can even add some crispy bacon for an extra kick of flavor.
- Grain: Switch out the barley for rice, buckwheat, or even your favorite pasta!
- Broth: You can use beef broth, or vegetable broth in place of chicken broth.
- Spice: Give the soup some heat by adding in cayenne peppers with your spices.
How to Make Dill Pickle Soup
Making dill pickle soup is easier than you think, let’s get started.
Step 1 – Prep: Soak dry mushrooms in water. In a warm skillet, add the oil, or melt some butter. Add chopped onion and sauté until tender. Throw in grated carrots and cook until tender. Add minced garlic, diced tomatoes, and ketchup. Cook until the garlic is fragrant.
Step 2 – Base: In a large pot, bring the chicken broth and water to a boil. Once boiling, rinse the seasoned meat and add to liquids with the mushrooms, barley, pickles with brine, and a bay leaf. Cook for approximately 30 minutes. Remove the scum that surfaces as the meat is cooked.
Step 3 – Combine: Add your sauteed vegetables, seasoning, and potatoes to the soup and cook for 10-12 minutes.
Step 4 – Finally, add your favorite fresh herbs to the soup. Serve and enjoy, friends!
Expert Tips for Pickle Soup
- Broth: Give your soup extra love by making your chicken stock from scratch! If you are using store-bought broth, be sure to choose a high-quality one.
- Seasoning: Taste your broth as you go and adjust the seasoning to your liking! Take it slow to not overdo it!
- Don’t rush: Developing deep flavors in a soup takes patience. If you have time, allow your soup to simmer on low for longer than 30 minutes.
- Fresh herbs: The addition of fresh dill and parsley (or cilantro) will take this soup to the next level, giving it a wonderful flavor.
- Adjust servings: Cut the recipe in half, or double it to feed a crowd!
- Serve: Finish your bowl of soup with fresh herbs and some sour cream. Cilantro, parsley or dill may all be used, or a combination of herbs.
- As a main: Serve this soup as a main course, complemented by some home-baked braided bread.
- Soup & salad: This soup is greatly complimented by a delicious chopped salad, or a grilled chicken salad as a more filling option!
- Soup & sandwich: Make a fresh sandwich that pairs beautifully with the hot soup. A cold italian sub sandwich works great and is extra good to dip into the soup.
Dill pickle soup tastes best when served hot.
Any dill pickles will work great!
You can make this soup vegetarian! Omit the meat, and replace the chicken stock with vegetable stock.
This soup has a slight tang from the pickles, but it is not overbearing! The acidity of the pickle juice is balanced with the depth of the broth, but if you are worried about it being overly sour, add fewer pickles.
Store & Reheat
- Storage. You can store the soup in a large jar, or an airtight container, in the fridge for up to 3 days.
- Reheat. Warm up the soup in a pot over medium heat.
- Freeze. Freeze the soup in a freezer-safe container to enjoy in the upcoming months. Store safely for up to 3 months.
- Reheat: Allow soup to thaw in the fridge before reheating on the stovetop over low heat.
More Soup Recipes
If you enjoyed this soup recipe, be sure to try our other popular soup recipes, here are some of our favorites:
- Split Pea Soup
- Creamy Potato Soup
- Chicken Pot Pie Soup
- Chicken Gnocchi Soup
- Creamy Mushroom Soup
- Crockpot Chicken Noodle Soup
If you tried this Dill Pickle Soup Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – We really appreciate it!
Dill Pickle Soup
- 1/2 cup dried mushrooms optional
- 32 oz chicken broth
- 6 cups water
- 3 potatoes cubed
- 1/4 cup pearled barley rinsed
- 1 1/2 cup grated pickles
- 1/4 cup pickle brine
- 1 bay leaf
- 2 Tbsp olive oil for sauteing
- 1 large onion finely chopped
- 1 large carrot grated
- 2 garlic cloves minced
- 1/2 cup tomatoes finely chopped
- 1 Tbsp ketchup
- 1 tsp salt
- ¼ tsp ground black pepper
- 3 Tbsp fresh herbs
- Soak mushrooms in hot water, set aside.
- In the meantime, season your beef with a crushed bay leaf, sliced garlic, salt & pepper. Let sit in the fridge until you are ready to use it. The meat is best if left overnight.
- In a large pot or Dutch oven, add chicken broth and water. Once boiling, add then rinsed meat, drained mushrooms, barley, pickles brine, and bay leaf. Turn down the heat, and allow to cook over low heat for 30 minutes, remove the scum periodically.
- In a skillet, saute the onions with oil until tender, about 3 minutes, add carrots and saute until carrot is tender. Add the minced garlic, tomatoes, and ketchup; saute just until mixture starts bubbling.
- Add the sauteed vegetables, potatoes, and seasoning to the broth and cook an additional 10-12 minutes.
- Add the fresh herbs and stir to combine.
- Serve, and enjoy friends.
- Fresh herbs: Use your favorite herbs or a combination of herbs. Parsley, cilantro, or dill will all work wonderfully.
- Storage: Store cooled soup in the fridge for up to 3 days.
- Freeze: Freeze soup in a freezer-safe container for up to 3 months.
- Meat: If you don’t have beef, you can use pork or chicken as a substitute.