Pickle Dumpling Soup with Bacon

Ingredients

• 3.5 Potatoes (roughly chopped)
• 4.5 slices Bacon (roughly chopped)
• 1 Onion (roughly chopped)
• 2 Carrots (roughly chopped)
• 2 stalks Celery (roughly chopped)
• 5 cloves Garlic (minced)
• Salt and pepper (to taste, added in layers)
• 2 tbsp Butter
• 2 tbsp All-purpose flour (for the roux)
• 64 oz Chicken broth (or broth of choice)
• 1.5 tbsp Fresh dill (chopped, plus more for garnish)
• 2 tsp Chicken bouillon
• 2 tsp Italian seasoning
• 1 tsp Ginger (ground)
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Rosemary
• 1 Bay leaf
• 1.25 cup Dill pickles (chopped)
• 0.5 cup Pickle brine
• 0.5 cup Parmesan or Pecorino cheese (freshly grated)
• 1 cup Heavy cream or milk (for the soup base)
• 2 cup All-purpose flour (for dumplings)
• 1 tbsp Baking powder
• 1.5 cup Milk or heavy cream (for dumplings)
• Red pepper flakes (for garnish)

Steps

1. 1

   In a large pot over medium heat, boil the chopped potatoes in water until they are fork-tender.

2. 2

   In a separate stock pot, begin cooking the bacon, stirring occasionally, until it is nice and crispy.

3. 3

   Remove the crispy bacon from the pot onto a paper towel-lined plate and set aside for garnish.

4. 4

   Drain most of the bacon fat from the pot, leaving a small amount to cook the vegetables.

5. 5

   Add the mirepoix (onion, carrots, celery), minced garlic, salt, and pepper to the pot. Cook until the vegetables are translucent.

6. 6

   Add 2 tablespoons of butter to the pot to coat the vegetables.

7. 7

   Add 2 tablespoons of flour and mix well to create a roux, cooking for a minute to remove the raw flour taste.

8. 8

   Slowly start to add the broth while mixing continuously to avoid lumps.

9. 9

   Add all of the seasonings: chicken bouillon, Italian seasoning, ginger, cumin, oregano, rosemary, and the bay leaf.

10. 10

    Add the remaining broth and bring the mixture to a simmer.

11. 11

    Drain the boiled potatoes and add them to the soup pot.

12. 12

    Stir in the chopped pickles, pickle brine, grated cheese, and 1 cup of heavy cream or milk.

13. 13

    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.

14. 14

    Mix the dumpling ingredients using a rubber spatula until combined into a play-dough-like consistency.

15. 15

    Form the dough into equal-sized balls using an ice cream scoop or by rolling them by hand.

16. 16

    Add the dumplings to the simmering broth, cover the pot, and cook for 10-15 minutes until the dumplings have doubled in size.

17. 17

    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 per serving

• Main Course
• Soup
• Comfort Food
• Pickles
• Bacon
• Dumplings
• Stovetop