Creamy Pickle Soup

This creamy pickle soup epitomizes comfort. It's a soothing dish that evokes memories of my mom cooking while we snatched the shredded pickles from the counter. Seeing my children do the same now makes me smile. The tangy crunch of dill pickles combined with rich, creamy flavors will make you want to prepare it repeatedly.

What is Pickle Soup?

This soup has its roots in Eastern European cuisine. It is primarily prepared in Poland and other Slavic nations, with the recipe being handed down through generations. The dill pickle is the essential component that imparts a tangy flavor to the soup, complemented by a creamy broth.

Ingredients

• 3 medium carrots, shredded

• 1 small onion, diced

• 3 garlic cloves, minced

• 3 tablespoons avocado oil

• 1 tablespoon Mrs. Dash

• 11 cups water

• 2 tablespoons Vegeta seasoning

• 1 1/4 cups rice

• 1 cup heavy whipping cream

• 2 cups dill pickles, shredded

• 1 teaspoon salt

• 1 tablespoon dill *optional

Instructions

1. In a large pot or Dutch oven over medium heat, add oil, shredded carrots, diced onions, and minced garlic, and sauté until golden brown (5-7 minutes). Add a tablespoon of Mrs. Dash (or your preferred seasoning) and stir for 30 seconds.

   
   

   

   
   

2. Add water and Vegeta seasoning (or substitute with chicken bouillon). Meanwhile, rinse the rice and gently add it to the soup. Stir occasionally to prevent the rice from sticking to the bottom.

   
   

   

   
   

3. Once the rice is cooked (approximately 30 minutes), pour in heavy cream. Turn off the heat and add pickles, squeezing out the juices.

4. Season to taste and garnish with some dill.

Enjoy!!

Click here to print recipe!!!

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                                         XOXO, Dina