Merken A comforting, tangy soup featuring pillowy potato dumplings and the vibrant flavor of dill pickles, perfect for chilly days.
The first time I made this soup, my kitchen was filled with the nostalgic aroma of dill and simmering potatoes. I remember the delight on my friends' faces as they tasted the dumplings soaking up the pickle-flavored broth, craving seconds almost immediately.
Ingredients
- Russet potatoes: 1 lb (450 g), peeled and diced
- Egg: 1 large
- All-purpose flour: 1/2 cup (60 g), plus extra for dusting
- Salt: 1/2 tsp
- White pepper: 1/4 tsp
- Unsalted butter: 2 tbsp
- Onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Celery stalks: 2, diced
- Garlic: 3 cloves, minced
- Vegetable broth: 6 cups (1.5 L)
- Bay leaf: 1
- Dried thyme: 1/2 tsp
- Ground black pepper: 1/2 tsp
- Dill pickle brine: 1/2 cup (120 ml)
- Dill pickles: 1 cup (150 g), chopped
- Sour cream: 1/2 cup (120 ml)
- Fresh dill: 2 tbsp, chopped
- Salt: To taste
Instructions
- Prepare potatoes:
- Boil the diced potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
- Make dumpling dough:
- In a large bowl, mash the potatoes thoroughly. Mix in the egg, flour, salt, and white pepper until a soft dough forms. Add a little more flour if needed for handling.
- Form dumplings:
- On a floured surface, roll the dough into 1-inch balls. Set aside on a floured tray.
- Sauté aromatics:
- In a large pot, melt butter over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
- Add garlic:
- Stir in garlic and cook 1 minute.
- Simmer soup base:
- Pour in the vegetable broth, add bay leaf and thyme, and bring to a simmer.
- Cook dumplings:
- Carefully drop the potato dumplings into the simmering soup. Cook for 10–12 minutes until they float and are cooked through.
- Add flavorings:
- Add black pepper, pickle brine, chopped pickles, and salt to taste. Simmer for 5 minutes.
- Finish soup:
- Remove from heat. Stir in sour cream and fresh dill. Check seasoning and adjust as needed.
- Serve:
- Serve hot, garnished with additional dill if desired.
Merken This soup quickly became a favorite in our family, especially on cold weekends when everyone gathered around for a warm, satisfying meal.
Required Tools
Large pot, potato masher, mixing bowl, slotted spoon, knife and cutting board are essential for prepping and cooking this recipe.
Allergen Information
Contains egg, dairy, and gluten. Check all packaged ingredients for hidden allergens if serving those with dietary restrictions.
Nutritional Information
Each serving contains about 270 calories, 8 g total fat, 42 g carbohydrates, and 6 g protein.
Merken Share this tangy, comforting soup with friends for a cozy night in. The leftovers taste even better the next day.
Fragen rund um das Rezept
- → Can I use store-bought dumplings?
Homemade dumplings yield the best texture, but store-bought potato dumplings can be substituted in a pinch.
- → How do I make this vegan?
Replace sour cream with plant-based alternative and use an egg substitute for the dumplings for a vegan version.
- → What type of pickles work best?
Dill pickles are preferred for their tangy flavor, but any crunchy, brined pickles will work well.
- → Can I freeze the soup?
The soup can be frozen, but the dumplings may soften slightly. For best results, freeze without sour cream and add it when reheating.
- → Which potatoes should I use?
Russet potatoes are ideal due to their starchy texture, which helps produce soft dumplings.
- → What can I serve with this soup?
Pair with rye bread, a crisp salad, or a glass of Riesling or light lager for a balanced meal.