I am giving this a five due to the creativity, the uniqueness of it, the overall easy preperation, and the wonderful flavor combination that made it have its own exotic taste. I did change of a few things yes but with the exception of the 4 tsps. of onion salt, I think the recipe would be very tasty as written. I boiled some peeled diced potatoes in chicken stock as I browned about a half of pound of ground beef and then later added both to the soup ( I like a more hearty soup). I used more pickles and juice and even left some of my pickles in bigger hunks because I really wanted to taste the pickles. VERY good and very unique and even though this is not a soup I would want on a weekly basis, I will be making it over and over throughout the years. Oh, also thought I'd mention that for me 2 tablespoons of butter was not enough to whisk a 1/2 cup of flour but that might have just been me. Pretty simple fix to just keep adding butter until you get your flour smooth but thought I'd mention it in case anyone had any troubles there. Thank you for the most unusual soup this soup loving gal has ever tried!*****update*****I have made this soup 3 times now and it turns out a little different each time but always good. I used pickles with tobasco sauce this go around and that added a nice kick. I do think potatoes are a must and I left out the ground beef this time but will be adding it back next go around. This one has become a favorite in my house. Thanks again!
This soup was delicious. My only change was to add a small onion to the butter in the beginning, because I don't like onion salt. Surprisingly the pickles, juice, milk and curry powder worked.
UPDATE: I've made this one several times in the past few months. Everybody, including those who don't like pickles says this is the best soup they're ever had. At first I started adding onions to the beginning of the soup. I now use a bunch of leeks, sliced thinly and washed instead of the onions at the beginning of making the soup. The leeks add to the creaminess, and they're an amazing mild compliment to the strong pickled dills.
Yes, I did submit this, but I thought I'd review it as well. It's one of my favorites! It doesn't have a strong pickle flavor, but rather all the spices combine to give it a very unique taste. I found a similar recipe a long time ago and have modified it by my tastes to what you see posted here. I love it. I hope you enjoy it too!
I made this for company but wouldn't tell anyone the name of this soup until they tasted it. Everyone LOVED this soup, even my mom who doesn't like dill pickles. It was a big hit & I will be making it again!
I was surprised by this soup. I expected it to taste a lot like pickles, but the other seasonings really melded well. I might try to decrease the salt next time, though.
This is a real sleeper. Do not let the name fool you. Simple and easy to make. Spicy not for the faint of heart.If the name had a fancy name it would be a money maker in top restaurants.
Yummy!! I love pickles so its not surprising that I like this soup :D I added some celery carrots and potatoes like some other people had said. Will definitely make this again.
Awesome combination of flavors! I took the suggestions of adding real onions to the butter and sauteeing before creating the roux, added diced, peeled potatoes to the broth before the pickles, and used more pickles than called for because I love pickles. I have made this recipe dozens of times since I first tried it and it never fails to please. It is so quick and easy too!
This soup is so smooth and buttery. I followed the recipe exactly as written and would not change a thing. Serving with ham and grilled cheese for a quick dinner bc my oldest son has a football game. Satisfying enough to fill but not too much to weigh him down. Will def use a lot this fall and winter.
It was a bit salty. We didnt have onion salt so I used regular salt, but I reduced the salt to 3 tsp instead of the 4 it calls for. Still, I think it was a bit too salty.
