Dill Pickle Ham Soup (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
1 medium onion, finely chopped
03 -
1 medium carrot, peeled and grated
04 -
3 large red potatoes, skins on, diced
→ Flavour
05 -
1 cup finely chopped dill pickles
06 -
1 cup pickle juice
07 -
3 teaspoons Worcestershire sauce
08 -
3 cloves garlic, minced
09 -
1 handful fresh dill, chopped
10 -
Salt and black pepper to taste
→ Proteins
11 -
3/4 pound ham, diced
→ Broth
12 -
2.5 cups chicken broth
→ Finishing
13 -
1/2 cup sour cream
14 -
1 tablespoon plain flour
# Instructions:
01 -
Heat olive oil in a large soup pot over medium-high heat. Add chopped onion and grated carrot, sautéing for 5 minutes until softened.
02 -
Add dill pickles, potatoes, chicken broth, pickle juice, Worcestershire sauce, garlic, chopped dill, and diced ham to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes, or until the potatoes are cooked through.
03 -
In a small bowl, whisk flour into the sour cream until smooth. Gradually stir the sour cream mixture into the soup and continue cooking for 5 minutes. Adjust seasoning with salt and pepper to taste. Garnish with additional fresh dill if desired.
# Notes:
01 -
For richer flavour, use homemade chicken broth and fresh dill. Adjust pickle juice and dill according to taste preferences.