Dill Pickle Soup with Mushrooms is the ultimate bowl of comfort. Slightly sour and extremely flavorful, this easy soup is sure to warm you up during chilly days. This will soon become the star of the show in your fall recipe book!
Dill Pickle Soup with Mushrooms has always been one of my favorite comforting meals. It is a thick soup, usually made with meat. It has a slightly sour taste, a little bit of crunch, and is bursting with flavors. Some ingredients may vary, but pickle juice and dill pickles are always the hero.
This soup is extremely popular in Russia. For ages, people used to marinate cucumbers in large quantities for winter and they found that this soup was a great way to utilize the juice of the pickled cucumbers.
Dill Pickle Soup with Mushrooms
During my childhood, I remember having Dill Pickle Soup quite often, especially during colder months. There is a portion of comfort in every bowl. It’s really easy to make and every homemaker knows the recipe.
Kids love this soup too. So if you have a picky eater, consider giving him a bowl of Dill Pickle Soup and you’ll be surprised how fast it will be gobbled up.
This Dill Pickle Soup is packed with mushrooms. Any mushrooms will do, but in addition to Portobello mushrooms, I’ve also added one of my other favorites, Porcini mushrooms. This is an optional ingredient, but if you can find them, you’ll be surprised how much flavor they add to even the simplest dishes. They are usually sold in small sachets and a little goes a long way. Many supermarkets carry them. You will need just a handful of dried Porcini mushrooms for this recipe. Make sure to soak them in water prior to cooking otherwise you’ll end up with chewy pieces.
This Dill Pickle Soup is good the next day too. Make a big pot of it today and enjoy delicious leftovers tomorrow.
- 8 oz White or Portobello mushrooms, thinly sliced
- 1/2 cup (20 grams) - dried Porcini mushrooms (optional)
- 1/3 cup pearl barley
- 8.5 cups vegetable broth
- 2 dill pickles, cubed
- 1 medium onion, minced
- 1 large carrot, cubed
- 3-4 tablespoons tomato sauce
- 3 potatoes, cubed
- 6-8 tablespoons dill pickle juice
- 2 tablespoons vegetable oil
- Dill for garnish
- In a small bowl, soak Porcini mushrooms in a cup of boiling water until softened, about 30-40 minutes. Drain and thinly slice the mushrooms.
- In a small bowl, soak pearl barley in a cup of water for about 1 hour.
- Combine vegetable broth and pearl barley in a large pot and bring to a boil. Reduce the heat to medium low and cook until pearl barley has softened, about 15 to 20 minutes. Add potatoes and Porcini mushrooms (if you use them) and cook on a medium-low heat until potatoes are cooked, about 12-15 minutes.
- Meanwhile in a large sauté pan, heat vegetable oil, add onion and carrot, and sauté on a medium heat for 5-7 minutes. Add sliced mushrooms and cook for 5 more minutes.
- Add dill pickles, tomato sauce, and pepper. Give everything a nice stir and continue cooking for another 5 minutes.
- Add sautéed vegetables into a pot with potatoes, splash in dill pickle juice. Soup should be slightly sour. You can add more dill pickle juice if you want more intense taste. Add salt if necessary.
- Garnish with chopped dill and serve with bread.
Home Chef Tip: If you don't have pearl barley, you can make this soup with rice. Use 1/3 cup of rice instead of pearl parley. You don't have to soak it in water prior to cooking.
We hope you love this Dill Pickle Soup with Mushrooms recipe from SoFabFood Contributor, Iryna from Lavender and Macarons, as much as we do. If you enjoyed this simple and flavorful meal idea, be sure to subscribe to our newsletter so that you never miss a single recipe. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!