The Secret Recipe for Dill Pickle Soup: A Savory Delight!
Do you love dill pickles? If you do, you'll love this delicious dill pickle soup!
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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Recipe: This recipe is for 2 people! Double it if you like!
In a pot put:
2 & 3/4 cups chicken broth
1 cup diced carrots
1 lb. diced potatoes
1/4 cup unsalted butter
Bring to a boil ... about 5 minutes until taters are soft
add 1/2 cup chopped dill pickles, boil for 1 more minute.
In a medium boil whisk together 1/2 cup sour cream, 1/4 cup flour
and 1/8 cup water, add to the soup a little at a time.
On low heat ...
Stir until smooth then add a pinch of salt, 1 pinch of cayenne
pepper, and 1/2 tsp. of Old Bay seasoning. Then stir in 1 cup
of pickle juice.
Bring to a simmer then serve.
Garnish with fine chopped carrots, fresh dill and thin slices of
dill pickles on top! You can also add a bit of cheese on top!
Enjoy!
My new obsession is Cucumber Kimchi | MyHealthyDish
SLOW COOKER DILL PICKLE POT ROAST | RICHARD IN THE KITCHEN
In this video I show you how to make slow cooker dill pickle beef pot roast. Seasoned and seared beef pot roast slow cooked with potatoes, onions, carrots, garlic and a jar of sliced dill pickles with the juice. Slow cooking the roast with a jar of dill pickles with juice doesn't make the meat taste like pickles,but it does yield a delicious tangy tender pot roast that will leave your guests wondering what that unique flavor is. Give it a try. You won't be sorry!
Shopping List:
2 1/2 -3 lb beef pot roast
1 tbsp high temp cooking oil
16 ounce jar dill pickle chips with juice
Seasoning packet that comes with the pot roast combo package or use your own blend.
1 cup beef broth or stock
6-7 red potatoes
1 tbsp minced garlic
2 carrots cut up
Cut up celery (optional)
1 medium onion cut into 4 wedges.
1 1/2-2 tbsp kosher salt (if using table salt use 1/2 that much)
1 tbsp course black pepper
Optional: Brown gravy
Directions:
Pat dry the pot roast then season both sides liberally with the salt and pepper.
Optional step: lightly dredging the seasoned roast in flour before searing will give you a final sauce with more body.
Add the oil to a heavy skillet and heat to medium high to high. You want it super hot.
When the oil is hot, sear all sides of the pot roast until a beautiful brown crusty texture occurs. This takes about 2 minutes per area seared. (top, bottom and sides)
Place the seared pot roast in the slow cooker and spread the veggies on top and around the roast.
Add the minced garlic.
Prepare the seasoning packet according to the directions and pour over the pot roast and veggies. The package says mix with water, but I like to use beef stock instead for better flavor.
Pour the whole jar of dill pickles including the juice over the roast and the veggies.
Cover and cook on low for 8-10 hours until the roast shreds easily with two forks or internal temp reaches 160-180 degrees. All slow cookers cook slightly different so just know your slow cooker! Longer cook times will yield more tender meat.
When done, baste the roast with some of the cooking juices then take out of the slow cooker and allow to rest about 10 minutes before shredding up the meat.
Using two forks, shred the meat.
You can either return the shredded meat back to the slow cooker and mix or place it on a separate serving dish.
Plate up and spoon a bit of the sauce over the meat and serve with the cooked veggies and garnish with dill pickle slices.
Optional: Brown gravy
Enjoy!
TIPS:
RESIST TAKING THE COVER OFF DURING THE COOK ESPECIALLY DURING THE FIRST TWO HOURS. EACH TIME THE COVER IS REMOVED IT ADDS 15-20 EXTRA MINUTES COOKING TIME.
DONENESS: it will be safe to eat a little over 145 degrees, but I like take it to 160 -180 for maximum tenderness.
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Thanks for watching
Divine Dill Pickle Dip
Recipe Here!:
Today I give both myself and the Instant Pot a rest and turn it over to Richard to make an incredible Dill Pickle Dip!
Now, when I tell you that this is the first dip to be inhaled at any gathering it appears at, I'm not kidding. It's like all the other dips were the last ones picked to be on the dodge ball team.
This is also one of those dips where you may look at it funny the first time you see it, kinda like a cat scoping out its new cardboard box - but once you try it out with a dipping device of your choice (I like pretzel chips), good luck ever stopping.
Richard was the genius who came up with this one and I always insist he makes it to join the spread anytime we entertain friends and loved ones. It's the perfect dip as a starter to any get together or while watching something on the TV. Only trouble is, it'll be gone before you know it - it's that good!
Easy Tender POLISH POT ROAST | Recipes.net
Fancy some tender beef for date night or family dinner and try out this Polish pot roast, well-seasoned with Polish hunter seasoning! In this recipe, the beef is seared and braised for hours until tender and the variety of flavors are infused. Serve with some potatoes and sauerkraut!
???? Check the full recipe on how to make Polish Pot Roast here:
Ingredients:
3 lb brisket, round, or chuck roast, trimmed and at room temperature
11 oz red onions, quartered
7 oz portobello mushrooms, or any fresh mushrooms of your choice, halved
1½ cups beef broth
⅓ cup all-purpose flour
¼ cup vegetable oil
¼ cup sour cream
3 pcs of large dill pickles, drained and quartered roughly 3½ oz total
2 bay leaves
Polish Hunter Seasoning to season (recipe below)
Salt and ground black pepper to taste
Polish Hunter Seasoning:
1 tbsp dried marjoram
1 tbsp onion powder
1 tbsp garlic powder
½ tbsp ground black pepper
½ tsp allspice
To serve:
Mashed potatoes or any potatoes done to your preference
Sauerkraut
⬇️ How to make Polish Pot Roast ⬇️
0:10 Preheat your oven to 300 degrees F.
0:13 If using homemade Polish hunter seasoning, combine all the ingredients and mix.
0:32 Season your meats with salt and Polish hunter seasoning then dust with flour to coat evenly. You may need to portion the beef according to the size of your Dutch oven prior to seasoning, but the important thing to note here is that the beef has to be as whole as possible.
1:07 Heat up your oil in a deep skillet over high heat. Add your beef in batches and sear for roughly 5 minutes per side or until evenly seared on all sides.
1:27 Transfer to your Dutch oven then reduce your heat to medium. Add the mushrooms and onions and saute until translucent.
1:44 Add the broth, pickles, and bay leaves. Stir to combine, and transfer to the oven.
2:08 Braise your beef for roughly 3½ hours or until beef is tender. Stir occasionally to avoid burning.
2:14 Once your beef is tender, drain from the sauce and set aside in a warm area. Allow it to rest.
2:20 Drain the bay leaf from the sauce and discard it. Then, add the sour cream and stir to combine.
2:34 Adjust seasoning with salt and pepper.
2:49 Portion your beef accordingly, then serve with 1 cup of potatoes and ¼ cup of sauerkraut per serving. Serve also your sauce either drizzled on the beef or on the side.
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Dill Pickle Pot Roast
This pot roast is easy enough for a weeknight, special enough for your most important company.
Directions:
Season your roast with salt and pepper
Brown your roast well I browned mine for 4 minutes each side
Place roast into crockpot 1.5Tbs worcestershire sauce
1 packet brown gravy mix
1.5 cups dill pickle juice
6+ pickles (1 per serving)
If you feel that your dill pickles do not have enough seasonings add dill and garlic
Cook in crockpot 8 hours on low