Pickle Dumpling Soup with Bacon
Hayden Delishaas cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Athanasia Nguyen on SeeMeCook
A creative and comforting soup that combines the tangy zip of dill pickles with hearty potatoes, crispy bacon, and fluffy homemade dumplings.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Soup Base
- 600 g
- 125 g
- 110 g
- 120 g
- 80 g
- 15 g
- 30 g
- 16 g
- 6 g
- 12 g
- 3 g
- 2 g
- 2 g
- 1 g
- 1 g
- 1 g
- 175 g
- 120 g
- 50 g
- 240 g
Dumplings
- 250 g
- 12 g
- 360 g
Weights are estimates. Together, the ingredients weigh about 4.14 kg before cooking, which is about 830 g per serving.
Steps
In a large pot over medium heat, boil the chopped potatoes in water until they are fork-tender.
In a separate stock pot, begin cooking the bacon, stirring occasionally, until it is nice and crispy.
Remove the crispy bacon from the pot onto a paper towel-lined plate and set aside for garnish.
Drain most of the bacon fat from the pot, leaving a small amount to cook the vegetables.
Add the mirepoix (onion, carrots, celery), minced garlic, salt, and pepper to the pot. Cook until the vegetables are translucent.
Add 2 tablespoons of butter to the pot to coat the vegetables.
Add 2 tablespoons of flour and mix well to create a roux, cooking for a minute to remove the raw flour taste.
Slowly start to add the broth while mixing continuously to avoid lumps.
Add all of the seasonings: chicken bouillon, Italian seasoning, ginger, cumin, oregano, rosemary, and the bay leaf.
Add the remaining broth and bring the mixture to a simmer.
Drain the boiled potatoes and add them to the soup pot.
Stir in the chopped pickles, pickle brine, grated cheese, and 1 cup of heavy cream or milk.
While the soup continues to simmer, prepare the dumplings. In a medium to large bowl, combine 2 cups flour, 1 tablespoon baking powder, 1.5 cups milk or cream, salt, and pepper.
Mix the dumpling ingredients using a rubber spatula until combined into a play-dough-like consistency.
Form the dough into equal-sized balls using an ice cream scoop or by rolling them by hand.
Add the dumplings to the simmering broth, cover the pot, and cook for 10-15 minutes until the dumplings have doubled in size.
Serve the soup in bowls, topped with the reserved crispy bacon, fresh dill, and red pepper flakes.
Notes
Tip: Make sure to salt and pepper in layers to create depth in flavors. You can use your hands to form the dumpling dough if preferred. For a larger crowd, make smaller dumplings to stretch the recipe.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 965
- Protein
- 22 g
- Carbs
- 77 g
- Fat
- 64 g
- Fiber
- 6 g
Where the calories come from
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