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Recipe: beefy dill pickle soup

beefy dill pickle soup recipe image
Beefy dill pickle soup serving suggestion

beefy dill pickle soup

Try this creamy soup recipe with the added flavor of dill pickles and topped with beef Top Sirloin Steak.


  • 2 pounds beef Top Sirloin Steak, 3/4 to 1 inch thick
  • 5 cups reduced-sodium beef broth
  • 2 fresh russet (baking) potatoes, peeled, diced into 1/2-inch cubes
  • 2 cups diced carrots
  • 1/3 cup butter
  • 1 cup chopped dill pickles, about 2 large pickles
  • 3/4 teaspoon all-purpose seasoning blend, such as Old Bay, divided
  • 3/4 teaspoon ground black pepper, divided
  • 2/3 cup light dairy sour cream
  • 1/2 cup pickle juice
  • 1/3 cup flour
  • 1/4 teaspoon cayenne pepper (optional)
  • Chopped fresh dill, shredded Cheddar cheese, Dijon mustard (optional)


  1. Bring broth, potatoes, carrots and butter to a boil in large stock pot. Reduce heat to low boil; cook 20 to 22 minutes or until potatoes are tender; add pickles.
  2. Meanwhile, season beef Top Sirloin Steaks with 1/2 teaspoon all-purpose seasoning blend and 1/2 teaspoon black pepper. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from grill; carve into bite-sized pieces; keep warm.
  3. Combine sour cream, pickle juice and flour in medium bowl; mix until smooth. Slowly whisk sour cream mixture into soup. Reduce heat to low; add remaining 1/4 all-purpose seasoning blend, remaining 1/4 teaspoon black pepper and cayenne pepper, as desired, to stock pot.; cook 5 minutes. Divide soup among 8 bowls; top with steak pieces. Garnish with dill, cheese and mustard.

Nutrition information per serving: 297 Calories; 13.5 Calories from fat; 13.5g Total Fat (7.4 g Saturated Fat; 0.4 g Trans Fat; 0.6 g Polyunsaturated Fat; 4.3 g Monounsaturated Fat;) 82 mg Cholesterol; 625 mg Sodium; 18 g Total Carbohydrate; 2.3 g Dietary Fiber; 25 g Protein; 2.2 mg Iron; 665 mg Potassium; 7.2 mg Niacin; 0.7 mg Vitamin B6; 1.2 mcg Vitamin B12; 4.3 mg Zinc; 26.8 mcg Selenium; 95.2 mg Choline.

This recipe is an excellent source of Protein, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.