Oh, this soup is amazing! Why? Because it adds a different feel to an already American crave…Hamburgers.
I love my hamburger soup recipe but when I tasted a soup with dill pickles in it I just had to try a little more twist. One cold and very rainy day this fall I dug into my kitchen, still not done remodeling, but enjoyed putting this delight into my file of favorite soups.
I hope you find it just as delightful! Let me know in the comments. I always like to hear what others have added or made even better!
Here is what you will need:
- 1 lb ground hamburger
- 1 medium onion, chopped
- 6 cups of water
- 6 tsp chicken. broth
- 2 cups chopped dill pickles
- 2/3 cup of pickle juice
- 2 finely sliced carrots or peeled
- 2 tbsp flour
- 1 cup sour cream
- 1 1/2 cup cheddar cheese, shredded
- sea salt and fresh ground pepper to taste ( TIP: use fresh herbs as stores you never know how long they have been on the shelves)
- Optional addition, 4 chopped and cooked potatoes
- fresh dill for garnish
Add your hamburger to your Dutch Oven pot. (I use this for making soups as I make big batches and freeze the leftovers for those “not want to cook nights.”)
Cook adding onion near the end of browning burger. Drain fat and pat burger dry. Set aside. Add water, broth, pickles, juice, potatoes, and carrots bring to a boil, simmer for 20 minutes until potatoes are tender.
In a separate bowl add flour and sour cream and a 1/4 cup of the simmered soup. Whisk together. Add to your pot of soup whisking continually until soup is back to a boil. Cook for 3 minutes or so until slightly thickened. Add your salt and pepper and cheese. If you like it pureed, you can at this point but we like a hearty cowboy soup texture. Add your garnish to serve. Enjoy with your favorite bread!
Love deeper, talk sweeter,
Feel free to comment below!