{"id":88915,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/dill-pickle-soup\/"},"modified":"2024-10-21T17:21:33","modified_gmt":"2024-10-21T22:21:33","slug":"dill-pickle-soup","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/dill-pickle-soup\/","title":{"rendered":"Dill Pickle Soup"},"content":{"rendered":"<p>Dill pickles might not be the star ingredient you would imagine in a comforting bowl of soup, but trust us, this recipe is about to change your mind. Between the tangy pickles and the velvety broth, this <a href=\"https:\/\/www.tasteofhome.com\/collection\/creamy-cheesy-soup-recipes-that-will-melt-your-heart\/\" data-name=\"www.tasteofhome.com\/collection\/creamy-cheesy-soup-recipes-that-will-melt-your-heart\/\" data-module=\"content engagement\" data-position=\"embedded links\">creamy soup will melt your heart<\/a>, seeing as it&#8217;s full of unique and delectable flavors that will have you wanting to make it again and again. The soup comes together in a matter of minutes, and it&#8217;s great for serving as a simple lunch or an appetizer before a big meal.<\/p>\n<h2>What is zupa og\u00f3rkowa?<\/h2>\n<p>Zupa og\u00f3rkowa is the traditional name for dill pickle soup, also known as Polish pickle soup. It&#8217;s a creamy and tangy soup from Poland that always features sour and salted cucumbers (pickles), garlic and, in some recipes, potatoes and ham. Other traditional Polish recipes will substitute the potatoes with rice to make it hearty and filling. This soup is also popularly known for being the best hangover cure, thanks to the pickles.<\/p>\n<h2>Ingredients for Dill Pickle Soup<\/h2>\n<ul>\n<li><strong>Butter:<\/strong> Vegetables are cooked in butter first before being whisked with flour, broth and wine to make a roux for this soup.<\/li>\n<li><strong>Onion:<\/strong> Onion is one of the aromatics used in this recipe to help elevate the flavor of this soup. A yellow or white onion would work best in this recipe.<\/li>\n<li><strong>Garlic cloves:<\/strong> Garlic is the second aromatic used in this recipe, which pairs exceptionally well with the onion and dill pickles in this soup.<\/li>\n<li><strong>All-purpose flour:<\/strong> Instead of dousing this recipe with lots of cream, flour is whisked together with broth and white wine to make a roux that will make the soup thicker.<\/li>\n<li><strong>Chicken broth:<\/strong> Chicken broth is used with wine to help make the broth of this soup. You can also use a vegetable broth or stock if that\u2019s what you have on hand.<\/li>\n<li><strong>White wine:<\/strong> White wine helps to elevate the flavor of the vegetables in this soup. If you don\u2019t want to use white wine, you can sub out that cup with another cup of chicken broth.<\/li>\n<li><strong>Dill pickles:<\/strong> The main event of this soup, dill pickles are finely chopped or shredded and added into the soup as the shining star of flavor.<\/li>\n<li><strong>Sugar:<\/strong> Between all the tangy and salty flavors, a sprinkling of sugar is added in to cut the saltiness and balance out this dish.<\/li>\n<li><strong>Vinegar:<\/strong> A small amount of acid is added with some vinegar to also help balance out this soup. A white distilled vinegar should work best for this recipe.<\/li>\n<li><strong>Worcestershire sauce:<\/strong> Also added to help elevate the flavor, Worcestershire sauce brings even more salty, sweet goodness to the broth of this soup.<\/li>\n<li><strong>Dill weed:<\/strong> Fresh dill weed is added to pair with the dill pickles. However, you can also use dried dill weed if that\u2019s what you have on hand; just use less of it, because it&#8217;s a stronger concentration. Dill weed can also be used as a garnish on top of the soup when it\u2019s finished.<\/li>\n<li><strong>Curry powder:<\/strong> Curry powder is the secret, surprise added flavor of this dish, and it will make this dill pickle soup unique among the rest.<\/li>\n<li><strong>Bay leaves:<\/strong> Bay leaves are added to this soup to simmer in the broth for extra flavor. Just remember to discard the leaves before serving.<\/li>\n<li><strong>Whole milk:<\/strong> Dill pickle soup is typically creamy, so our recipe uses whole milk to make it happen. You could use less of it and add in heavy cream if you want to make this soup even creamier.<\/li>\n<li><strong>Croutons, fresh dill, cracked black pepper (optional):<\/strong> These make optional, but desirable, toppings on each serving bowl.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034545\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Dill-Pickle-Soup_TOHD24_255_EricKleinberg_1.jpg?fit=700%2C1024\" alt=\"Taste Recipes Dill Pickle Soup recipe photo of the sauteed onion and garlic in a Dutch oven.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large saucepan, heat the butter over medium heat. Add the onion and cook until the pieces are tender, three to five minutes. Add in the garlic and cook for another minute, stirring occasionally.<\/p>\n<h3>Step 2: Make the soup base<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034546\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Dill-Pickle-Soup_TOHD24_255_EricKleinberg_2.jpg?fit=700%2C1024\" alt=\"Taste Recipes Dill Pickle Soup recipe photo of making the soup base with butter, onion, garlic, flour, white wine and chicken stock.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir in the flour until it is blended with the vegetables. Gradually whisk in the chicken broth and the white wine until everything is blended.<\/p>\n<h3>Step 3: Add the rest of the ingredients<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034547\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Dill-Pickle-Soup_TOHD24_255_EricKleinberg_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes Dill Pickle Soup recipe photo of the rest of the ingredients added to the soup.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. Let the soup come to a boil, then cook for three to five minutes, stirring constantly. The soup should have a thick consistency.<\/p>\n<h3>Step 4: Stir in the milk, then serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034548\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Dill-Pickle-Soup_TOHD24_255_EricKleinberg_4.jpg?fit=700%2C1024\" alt=\"Taste Recipes Dill Pickle Soup recipe photo of the milk added to the soup with fresh dill, fresh cracked pepper and croutons for garnish.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Reduce the heat, and slowly stir in the milk. Remove the bay leaves, then ladle the soup into bowls and serve with croutons, fresh dill and fresh cracked pepper, as desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034549\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Dill-Pickle-Soup_TOHD24_255_EricKleinberg_5.jpg?fit=700%2C1024\" alt=\"Taste Recipes Dill Pickle Soup recipe photo of the finished recipe served into bowls.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Dill Pickle Soup Variations<\/h2>\n<ul>\n<li><strong>Add bacon, ham or sausage:<\/strong> Turn this simple soup into a whole meal with filling protein options. Cooked and cubed ham is one of the most popular proteins used in recipes for dill pickle soup, but this dish would also taste good with cooked bacon or sliced kielbasa sausage.<\/li>\n<li><strong>Make it vegetarian:<\/strong> This recipe can easily be made vegetarian with two simple swaps: Use <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\">vegetable broth<\/a> instead of chicken broth, and take out the Worcestershire sauce. If you want to add some of that sweet and salty flavor back into the soup, feel free to use soy sauce or miso paste instead.<\/li>\n<li><strong>Toss in more vegetables:<\/strong> Some variations of dill pickle soup will include more vegetables to make it heartier. Feel free to chop small pieces of potato and add them into the broth when you toss in the pickles, as well as any other vegetables you desire, like shredded carrots. If you decide to add them, when you bring the pot to a boil, reduce it to a simmer and let it simmer for 15 to 20 minutes, or until the potatoes are cooked through.<\/li>\n<li><strong>Stir in dill pickle juice:<\/strong> For an extra pop of that dill pickle flavor, you can also stir 1 tablespoon of dill pickle juice into your soup.<\/li>\n<li><strong>Make it creamier:<\/strong> While this recipe for dill pickle soup calls for milk, you can make it even creamier by stirring in heavy cream or dollops of sour cream when it\u2019s time to add the dairy before serving.<\/li>\n<\/ul>\n<h2>How to Store Dill Pickle Soup<\/h2>\n<p>While dill pickle soup is best consumed day of, if you want to store the leftovers, the best thing to do is cover the soup in an air-tight container and store it in the refrigerator for three to four days.<\/p>\n<h3>Can you freeze dill pickle soup?<\/h3>\n<p>Yes, this dill pickle soup recipe can freeze for up to three months. Be sure to let it completely cool before storing it in airtight containers and placing them in your freezer. We recommend storing the soup in individual containers so it\u2019s easy to remove and defrost single servings when you\u2019re in the mood for more of this dill pickle soup.<\/p>\n<h3>How do you reheat dill pickle soup?<\/h3>\n<p>For the best results, reheat this dill pickle soup in a saucepan on the stove over medium-low heat. You can also heat it up in the microwave, just stir it every minute so it doesn\u2019t overheat and the milk doesn\u2019t start to curdle.<\/p>\n<h2>Dill Pickle Soup Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034550\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Dill-Pickle-Soup_TOHD24_255_EricKleinberg_6.jpg?fit=700%2C1024\" alt=\"Taste Recipes Dill Pickle Soup recipe photo of the finished recipe served into bowls.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What\u2019s the difference between dill pickles and pickles?<\/h3>\n<p>Dill pickles are typically jarred with fresh dill, and in some cases, garlic cloves. They&#8217;re set in a vinegar-based brine and can be pickled in a shorter amount of time. Regular pickles\u2014also known as sour pickles\u2014are fermented in a salt brine and take longer to ferment before they&#8217;re ready.<\/p>\n<h3>Can you make your own dill pickles for this soup?<\/h3>\n<p>If you\u2019d enjoy the project of making dill pickles from scratch, you can easily throw together a batch of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/refrigerator-dill-pickles\/\" data-name=\"www.tasteofhome.com\/recipes\/refrigerator-dill-pickles\/\" data-module=\"content engagement\" data-position=\"embedded links\">refrigerator dill pickles<\/a> that would be ready to use in this soup in just 24 hours. Have a lot of pickling cucumbers that require you to make a batch? These <a href=\"https:\/\/www.tasteofhome.com\/recipes\/old-fashioned-garlic-dill-pickles\/print\/\" data-name=\"www.tasteofhome.com\/recipes\/old-fashioned-garlic-dill-pickles\/print\/\" data-module=\"content engagement\" data-position=\"embedded links\">old-fashioned garlic dill pickles<\/a> will have you canning and storing pickles to enjoy far after the summer produce season is over.<\/p>\n<h3>Is dried dill stronger than fresh dill?<\/h3>\n<p>Yes, dried dill is a stronger concentration of fresh dill, which is why you\u2019d want to use less of it in this recipe if you decide to make the swap. Just 1 teaspoon of dried dill is equivalent to 1 tablespoon of fresh dill in terms of taste, so be sure to not overdo it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This dill pickle soup is made from a century-old Swiss recipe. Traditionally, it is a winter soup, but we serve it year-round because of the demand. \u2014Nancy Ross, Salem, Oregon<\/p>\n","protected":false},"author":8105,"featured_media":2052304,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,306754,305487,304338,303966,303887,304297,304268,304350,324623,304016,306699,304005,303883],"categories-v2":[308988,308984,308481,312871,310796,308992,308495,308478,308308,259483,309001,309177,308579,312672,308549,308476,340273],"coauthors":[199148],"recommended_recipes":[{"post_title":"Dill Pickle Potato Salad","post_link":"\/recipes\/dill-pickle-potato-salad\/","post_image":"\/wp-content\/uploads\/2025\/04\/Dill-Pickle-Potato-Salad_EXPS_FT25_20975_EC_0424_2.jpg"},{"post_title":"Dill Pickle Dip","post_link":"\/recipes\/dill-pickle-dip\/","post_image":"\/wp-content\/uploads\/2021\/07\/Easy-Pickle-Dip_EXPS_TOHFM25_90098_DR_02_06_8b.jpg"},{"post_title":"Fried Dill Pickles","post_link":"\/recipes\/fried-dill-pickles\/","post_image":"\/wp-content\/uploads\/2025\/04\/Fried-Dill-Pickles_EXPS_TOHVP25_96212_MF_04_01_2.jpg"},{"post_title":"Dill Pickle Pasta Salad","post_link":"\/recipes\/dill-pickle-pasta-salad\/","post_image":"\/wp-content\/uploads\/2024\/11\/Dill-Pickle-Pasta-Salad_EXPS_FT24_228579_EC_1022_6.jpg"},{"post_title":"Dill Potato Salad","post_link":"\/recipes\/dilled-potato-salad\/","post_image":"\/wp-content\/uploads\/2024\/07\/Dill-Potato-Salad_EXPS_TOHD24_4792_ChristineMa_9.jpg"},{"post_title":"Dill Vegetable Dip","post_link":"\/recipes\/dill-vegetable-dip\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps6763_UH153291B05_01_4b.jpg"},{"post_title":"Easy Dill Pickles","post_link":"\/recipes\/grandma-s-dill-pickles\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps18334_CP2464884B01_18_5b_WEB.jpg"},{"post_title":"Dill Chicken Soup","post_link":"\/recipes\/dill-chicken-soup\/","post_image":"\/wp-content\/uploads\/2018\/05\/Dill-Chicken-Soup_EXPS_SDJJ18_199429_C02_08_6b-4.jpg"},{"post_title":"Dill Garden Salad","post_link":"\/recipes\/dill-garden-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Dill-Garden-Salad_exps167049_HCK143243D09_17_4bC_RMS.jpg"},{"post_title":"Pickled Cabbage","post_link":"\/recipes\/pickled-cabbage\/","post_image":"\/wp-content\/uploads\/2024\/09\/Pickled-Cabbage_EXPS_FT24_5721_JR_0829_8.jpg"},{"post_title":"Salmon Dill Soup","post_link":"\/recipes\/salmon-dill-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/Salmon-Dill-Soup_EXPS_HCK17_185314_B10_10_3b-3.jpg"},{"post_title":"Refrigerator Dill Pickles","post_link":"\/recipes\/refrigerator-dill-pickles\/","post_image":"\/wp-content\/uploads\/2018\/01\/Refrigerator-Dill-Pickles_EXPS_FT22_45082_F_0422_1.jpg"},{"post_title":"Pickle Martini","post_link":"\/recipes\/pickle-martini\/","post_image":"\/wp-content\/uploads\/2024\/06\/Pickle-Martini_EXPS_TOHcom24_276519_DR_05_09_16b.jpg"},{"post_title":"Creamy Dill Dip with Veggies","post_link":"\/recipes\/creamy-dill-dip-with-veggies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27346_LT10505D29A.jpg"},{"post_title":"Tomato Dill Soup","post_link":"\/recipes\/tomato-dill-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1857_BBS64403C147.jpg"},{"post_title":"Cooking with Dill Recipes","post_link":"\/article\/cooking-with-dill-recipes\/","post_image":"\/wp-content\/uploads\/2017\/07\/exps26571_TH854207D19.jpg"},{"post_title":"Pickle Pea Salad","post_link":"\/recipes\/pickle-pea-salad\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Warm Dill Potato Salad","post_link":"\/recipes\/warm-dill-potato-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27705_CX1115456D51A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_255_NicolePerry_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/dill-pickle-soup\/","name":"Dill Pickle Soup","datePublished":"2018-01-01","dateModified":"2024-09-02","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/EXPS_TOHD24_255_NicolePerry_1.jpg","height":1200,"width":1200},"recipeCategory":["Lunch"],"description":"Use up that jar of pickles in this creamy and tangy dill pickle soup. Enjoy it as an appetizer, or add in hearty vegetables and proteins to make it a filling meal in itself.","recipeIngredient":["1 cup butter, cubed","1\/2 medium onion, finely chopped","3 to 4 garlic cloves, minced","1\/2 cup all-purpose flour","1-1\/2 quarts chicken broth","1 cup white wine or additional chicken broth","12 ounces dill pickles, shredded or finely chopped (about 1-1\/2 cups)","3 tablespoons sugar","2 tablespoons vinegar","1 tablespoon Worcestershire sauce","2 teaspoons salt","1 teaspoon dill weed","1 teaspoon curry powder","1\/2 teaspoon white pepper","2 bay leaves","2 cups whole milk","Optional: croutons, fresh dill, cracked black pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the vegetables","text":"In a large saucepan, heat the butter over medium heat. Add the onion and cook until the pieces are tender, three to five minutes. Add in the garlic and cook for another minute, stirring occasionally.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Dill-Pickle-Soup_TOHD24_255_EricKleinberg_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the soup base","text":"Stir in the flour until it is blended with the vegetables. Gradually whisk in the chicken broth and the white wine until everything is blended.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Dill-Pickle-Soup_TOHD24_255_EricKleinberg_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the rest of the ingredients","text":"Add the pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. Let the soup come to a boil, then cook for three to five minutes, stirring constantly. The soup should have a thick consistency.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Dill-Pickle-Soup_TOHD24_255_EricKleinberg_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Stir in the milk, then serve","text":"Reduce the heat, and slowly stir in the milk. Remove the bay leaves, then ladle the soup into bowls and serve with croutons, fresh dill and fresh cracked pepper, as desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Dill-Pickle-Soup_TOHD24_255_EricKleinberg_4.jpg?fit=700,1024"}],"recipeYield":"8 servings (2 quarts)","author":[{"@type":"Person","name":"Kiersten Hickman"}],"nutrition":{"@type":"NutritionInformation","calories":" 338 calories","fatContent":"26g fat (16g saturated fat)","cholesterolContent":"71mg cholesterol","sodiumContent":"1982mg sodium","carbohydrateContent":"17g carbohydrate (9g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.1666665,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jif1965"},"reviewBody":"I have been making Dill Pickle Soup since it was first published in TOH oh so many years ago.  I especially love making it as a 1st course for a holiday dinner.  Over the years I've shared this recipe with many.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-08-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lucyhoyt"},"reviewBody":"I made this soup for our church's lenten soup supper. It was a hit; but most people said this was not a soup you could eat in large portions.  It would be better served at a multi-course meal, where a small portion would be served. It definetly has a unique flavor that not everyone will enjoy; but certainly worth trying.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"goodfriends432351"},"reviewBody":"Sodium is very High....eliminated extra salt and vinegar addedsmall amt sliced ginger instead of curry low sodium chicken broth and white wine to get the sodium down and carrots and celery...Its actually bright brighter in flavor w\/o the additional..gave 2 stars as it is and 4 stars revised.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sddeck"},"reviewBody":"Delicious!!! Perfect on a cold night. My son says it's the \"pickle chips soup\"","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mlheideman"},"reviewBody":"Very tangy, but just what I wanted.  I liked it more then the rest of my family.  I used those giant dill pickles to make grating easier & I grated a couple carrot into it too.  I also substituted half the amount of heavy cream for the milk.  I have a feeling this is one of those recipes that will be even better the next day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GrannyHolly"},"reviewBody":"Will certainly make again!  I didn't add the vinegar, wine or salt & the soup was amazing. Going to try it when the 'pickle-loving g'kids' come for a visit","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"255","romance_copy_dek":"Use up that jar of pickles in this creamy and tangy dill pickle soup. 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We don't recommend freezing this soup since it contains dairy. Here are some <a href=\"https:\/\/www.tasteofhome.com\/collection\/soups-you-can-freeze\/\">freezer-friendly soups<\/a> you can make instead.<h3>What are some variations of dill pickle soup?<\/h3>Other variations of dill pickle soup include sour cream, potatoes and even pickle juice.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/cherbst\/\">Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>","Metadescription":"This century-old dill pickle soup recipe is traditionally a winter soup, but you can serve it any time of year. Pickle lovers, this one is for you!","AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"This dill pickle soup is made from a century-old Swiss recipe. Traditionally, it is a winter soup, but we serve it year-round because of the demand. \u2014Nancy Ross, Salem, Oregon","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Dill Pickle Soup","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir in pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. ","SequenceNo":1},{"Direction":"   Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. 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We don't recommend freezing this soup since it contains dairy. Here are some <a href=\"https:\/\/www.tasteofhome.com\/collection\/soups-you-can-freeze\/\">freezer-friendly soups<\/a> you can make instead.<h3>What are some variations of dill pickle soup?<\/h3>Other variations of dill pickle soup include sour cream, potatoes and even pickle juice.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/cherbst\/\">Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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