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    Drew’s Secret Stuff

    Creamy Dill Pickle Soup

    3 servings

    porcije

    10 minutes

    aktivno vrijeme

    35 minutes

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    2 tablespoons butter (or oil)

    1 yellow onion (finely diced)

    1 carrot (finely diced)

    1 celery rib (finely diced)

    4 dill pickles ((200g) finely diced)

    1/2 cup pickle juice ((120ml))

    3 yellow potatoes (peeled (400g) finely cubed )

    5 cups vegetable broth ( low sodium or unsalted)

    1 cup sour cream ((250ml))

    1 ½ tablespoons all-purpose flour

    1/2 cup dill (fresh and finely chopped)

    salt (to taste )

    pepper (to taste )

    Upute

    In a big pot on the stove, on medium-high heat, add butter, onions, carrots, celery, and sauté for a few minutes.

    Once the veggies are translucent, add in the pickles, pickle juice, potatoes, and broth. You can taste and adjust for salt at the end.

    Give it a stir, and let it come to a boil. Once boiling, reduce the heat to low, semi-cover it and simmer for 20-25 minutes or until the potatoes are soft.

    In the meantime, to a separate bowl, mix the sour cream and flour together. Flour is optional but I like to add it in as it makes the broth thicker. The soup tastes amazing without the flour as well so keep that in mind if you are gluten-free.

    When the soup is done, take a ladle of the broth and add it to the sour cream and flour mixture. Whisk well until fully combined. Add the sour cream mixture into the soup and stir. Make sure the soup is on low or off the heat when you add in the sour cream.

    Stir in fresh and finely chopped dill and enjoy.

    Prehrana

    Veličina porcije

    -

    Kalorije

    447 kcal

    Ukupno masti

    25 g

    Zasićene masti

    9 g

    Nezasićene masti

    12 g

    Trans masti

    -

    Kolesterol

    45 mg

    Natrij

    2914 mg

    Ukupni ugljikohidrati

    52 g

    Dijetalna vlakna

    6 g

    Ukupni šećeri

    11 g

    Proteini

    7 g

    3 servings

    porcije

    10 minutes

    aktivno vrijeme

    35 minutes

    ukupno vrijeme
    Započni kuhanje

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    Sastojci

    2 tablespoons butter (or oil)

    1 yellow onion (finely diced)

    1 carrot (finely diced)

    1 celery rib (finely diced)

    4 dill pickles ((200g) finely diced)

    1/2 cup pickle juice ((120ml))

    3 yellow potatoes (peeled (400g) finely cubed )

    5 cups vegetable broth ( low sodium or unsalted)

    1 cup sour cream ((250ml))

    1 ½ tablespoons all-purpose flour

    1/2 cup dill (fresh and finely chopped)

    salt (to taste )

    pepper (to taste )

    Upute

    1

    In a big pot on the stove, on medium-high heat, add butter, onions, carrots, celery, and sauté for a few minutes.

    2

    Once the veggies are translucent, add in the pickles, pickle juice, potatoes, and broth. You can taste and adjust for salt at the end.

    3

    Give it a stir, and let it come to a boil. Once boiling, reduce the heat to low, semi-cover it and simmer for 20-25 minutes or until the potatoes are soft.

    4

    In the meantime, to a separate bowl, mix the sour cream and flour together. Flour is optional but I like to add it in as it makes the broth thicker. The soup tastes amazing without the flour as well so keep that in mind if you are gluten-free.

    5

    When the soup is done, take a ladle of the broth and add it to the sour cream and flour mixture. Whisk well until fully combined. Add the sour cream mixture into the soup and stir. Make sure the soup is on low or off the heat when you add in the sour cream.

    6

    Stir in fresh and finely chopped dill and enjoy.