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Creamy Pickle Soup Recipe with Dill and Crispy Rye Croutons

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A tangy and creamy pickle soup with fresh dill and crispy rye croutons, offering a comforting and unique flavor perfect for cozy nights.

Ingredients

Scale
  • 2 cups finely chopped dill pickles
  • 1/2 cup pickle juice
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth (preferably low sodium)
  • 1 cup cottage cheese, blended until smooth
  • 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried)
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • 4 slices rye bread, cut into cubes
  • 2 tablespoons olive oil

Instructions

  1. Place 1 cup of cottage cheese into a blender or food processor. Blend until completely smooth and creamy, about 30 seconds. Set aside.
  2. In a large pot over medium heat, melt 2 tablespoons of unsalted butter. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
  3. Sprinkle 2 tablespoons of all-purpose flour over the onions and garlic. Stir constantly for 2-3 minutes to cook the flour, which helps thicken the soup without a raw taste.
  4. Slowly whisk in 4 cups (960 ml) of chicken or vegetable broth, making sure no lumps form. Stir in the chopped dill pickles and 1/2 cup (120 ml) of pickle juice. Bring to a gentle simmer.
  5. Let the soup simmer uncovered for 10 minutes, stirring occasionally. Season with salt and pepper to taste, but go easy on salt because pickle juice adds saltiness.
  6. Reduce the heat to low. Whisk in the blended cottage cheese, 1/2 cup (120 ml) sour cream, and 2 tablespoons fresh chopped dill. Heat gently for 5 more minutes—do not boil or the dairy might curdle. Taste and adjust seasonings if needed.
  7. While the soup simmers, heat 2 tablespoons olive oil in a skillet over medium heat. Add the rye bread cubes and toast, stirring often, until golden brown and crispy, about 6-8 minutes. Remove from heat and season with a pinch of salt.
  8. Ladle the creamy pickle soup into bowls and top generously with crispy rye croutons and a sprinkle of fresh dill for garnish.

Notes

Use fresh dill for best flavor; double dried dill if using. Keep heat low when adding dairy to avoid curdling. Toast rye croutons carefully on medium heat and stir frequently to prevent burning. Adjust salt carefully due to salty pickle juice. For a softer acidity, add a pinch of sugar or honey. Gluten-free and vegan substitutions are possible.

Nutrition

Keywords: pickle soup, creamy soup, dill soup, rye croutons, comfort food, easy soup recipe, tangy soup

Find it online: https://tempotaste.com/creamy-pickle-soup-recipe-with-dill-and-crispy-rye-croutons-easy-guide/