What an unusual soup. The fact is, though, it’s delicious. If you decide to give this Dill Pickle Soup a try make sure to use kosher dill pickles, or any other variety that isn’t sweet.

I’ve made it and thought it was great. In fact I love the soup.

Sometimes I do a chicken broth with chicken meat added back in instead of pork, but both variations are excellent.

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Dill Pickle Soup

Ingredients

1 -3 pork bone
water
salt
pepper
allspice
2 -3 bay leaves
1 -2 carrot cut in half
1 small onion
2 -3 small potatoes cubed
1 parsley root
1 celery root
2 dill pickles
1/2 -1 cup sour cream
1/2 cup flat leaf parsley chopped

Instructions

Trim the pork bones of visible fat. Place 1-3 pork bones in a saucepan and add enough water to cover plus about one inch. Some of the water can be substituted with chicken broth for more flavour.
Add salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves.
Cut the onion in half and add to the water.
Simmer for about half an hour. Add the carrot, parsley root and celery root. These vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later.
Simmer 15-20 minutes or until the veggies are soft. Remove the vegetables, onion and meat.
Cut one carrot into bite size pieces. Take the meat off the bone and cut into small pieces as well.
Add the potatoes to the stock and cook until potatoes are tender (15-20 minutes).
Add back the cut carrot and meat. Add 2 grated pickles and cook for a few minutes to soften them up.
Season to taste and finish with sour cream (amount will depend on how much soup you've made).

Recipe Notes

To ensure the sour cream dissolves properly, stir it in a separate cup with some hot broth and then add to the soup. Add parsley and serve hot.

This soup will keep for several days.

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Recipe based on one by CoCaShe
Photo by CoCaShe

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