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!
½cupfresh dill more or less to taste. As written, this is dill heavy.
salt and pepperto 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 tsp 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.
Nutrition information is an estimate only. Actual macros will differ with ingredient swaps and brands of products used.