Dill radish soup is a bit of a twist on the classic Polish dill pickle soup. This version swaps the potato for radish and holds off on sour cream and flour. Pickle and dill lovers will unite over this dilly, lighter broth soup!
Radishes in soup?! Yes.
Much like roasted radishes, cooking down radishes in a flavor full soup broth tames the peppery taste to very mild and the texture is similar to that of a potato.
This recipe is great for the vegetarian, vegan, omnivore and the carb watching crowds.
As written this recipe is not vegan, but with 3 simple swaps, it easily becomes a vegan meal.
Ingredients and Swap Suggestions
- Radishes - I like to take the bring pink skin off (just with a knife) so prevent the soup from becoming a strangle pink hue. But, if that doesn't bother you - you can leave them on.
Radishes too far out of your comfort zone? You can easily use potatoes which would be more traditional to the Polish Dill Pickle Soup that inspired this recipe.
- Diced pickle - use your favorite pickle for this recipe. Stick to the non sweet varieties, and I highly suggest garlic dills! You can either dice or grate your pickle for this recipe - your choice.
- Diced carrots - if you want to try and make this a keto soup, you can leave them out, but they really do add to the entire flavor of the soup.
- Garlic and onion - the base of any delicious soup broth. Measure them with your heart.
- Plain Greek Yogurt - This is a deviation from the more traditional sour cream base. Either will work. Plain Greek Yogurt packs a much larger protein punch so I opt for it - especially in a veggie soup.
- Fresh Dill - you could sub in dried dill instead, but this definitely changes the intensity of the dill flavor. Fresh is best here.
- Butter - You can swap for an oil of choice, or if you are oil free and/or vegan, you can use a splash of veggie broth to cook down the onions, garlic, and carrot.
- Chicken Broth - swap for veggie broth if you want.
Want to go vegan with this? Swap the Plain Greek Yogurt for coconut yogurt, or leave it out entirely for a lighter broth.
How to make this dilly, light broth soup
In a stock pot or dutch oven, sweat down those onions, garlic, and carrots.
Add in the broth, while scraping those brown bits off the bottom of the pot.
Add in the pickles, brine, and radish.
Simmer until radishes tender. Remove from heat and add in the Greek Yogurt and the fresh dill.
So simple, and a perfect way to use up some of those garden fresh veggies.
How to freeze soup
This soup can be frozen! In fact doubling the recipe and planning to freeze leftovers is highly encouraged!
You can freeze soup in individual portions using this mason jar method, or you can freeze in Souper Cube trays!
The most important tip for freezing soups is to allow them to cool fully before freezing. Freezing warm soup will create freezer burn almost instantly.
To reheat, place frozen or thawed soup in a saucepan and heat until warm throughout, or place in a microwave dish and microwave for 5 minutes and then 1 minute increments until warmed through out.
If you freeze in glass jars, DO NOT put the frozen jar in the microwave - it will crack.
Looking for more dill lovers recipes, try these popular posts from the blog:
Dill Radish Soup
- 2 tbsp butter
- 1 cup diced onion
- 3 cloves minced garlic
- 1.5 cups fine dice carrots
- 5 cups broth
- 1 cup pickle brine / juice
- 2 cups diced dill pickles
- 2 cups diced radish
- 1 cup plain Greek Yogurt
- ½ cup fresh dill more or less to taste. As written, this is dill heavy.
- salt and pepper to taste
- In a large pot, or dutch oven, melt butter on medium/high heat.
- Once melted, add the carrots, and onions. Sauté for 2-3 minutes.
- Add the diced carrots to the pot. Sauté for 2-3 minutes.
- Add broth and diced radish and allow the pot to come to a boil. Turn the heat to medium and simmer until radishes are partially cooked. 5- 7 minutes.
- Add the diced pickles, pickle brine, and fresh dill to the pot and simmer for another 10 minutes.
- After the 10 minutes, check the radishes for doneness. They should be the texture of cooked potato. Take a little taste and adjust the salt and pepper to desired taste. The salt required will vary based on the pickle brine brand you use
- Remove the soup from heat, stir in the plain Greek Yogurt until combined. If you want a creamier soup, add more. If you would like more of a clear broth, decrease the amount of Greek yogurt you use.
- Garnish with additional fresh dill and a dollop of Greek Yogurt, or even add a dill dip! If you like things with a little zip, add ⅛th teaspoon of red chili flakes.
- Store in the fridge for no longer than 3-4 days.
- You can freeze this soup for up to six months.
Sandra Agostinelli says
Can you pressure can this soup?
Sorry, I am not familiar with pressure canning so I don't know.