Dill Pickle Soup
Get cozy with this hearty and nutritious dill pickle soup recipe. Full of tender beef, and delicious vegetables with a rich broth, this soup is so satisfying. The pickles add a refreshing twist and acidity that works so well with the complex umami flavors.
Ingredients
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
meat and seasoning-
- 1 lb beef cubed
- 4 garlic cloves sliced
- 4 bay leaves crushed
- 1 ½ tsp salt
- ½ tsp ground black pepper
Instructions
- 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.
Notes
- 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.