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Beefy Dill Pickle Soup

Try this creamy soup recipe with the added flavor of dill pickles and topped with beef Top Sirloin Steak.

Cook Mode

Ingredients:

  • 2 pounds beef Top Sirloin Steak, 3/4 to 1 inch thick
  • 5 cups reduced-sodium beef broth
  • 2 fresh russet (baking) potatoes, peeled, diced into 1/2-inch cubes
  • 2 cups diced carrots
  • 1/3 cup butter
  • 1 cup chopped dill pickles, about 2 large pickles
  • 3/4 teaspoon all-purpose seasoning blend, such as Old Bay, divided
  • 3/4 teaspoon ground black pepper, divided
  • 2/3 cup light dairy sour cream
  • 1/2 cup pickle juice
  • 1/3 cup flour
  • 1/4 teaspoon cayenne pepper (optional)
Garnishes:
  • Chopped fresh dill, shredded Cheddar cheese, Dijon mustard (optional)

Cooking:

  1. Bring broth, potatoes, carrots and butter to a boil in large stock pot. Reduce heat to low boil; cook 20 to 22 minutes or until potatoes are tender; add pickles.
  2. Meanwhile, season beef Top Sirloin Steaks with 1/2 teaspoon all-purpose seasoning blend and 1/2 teaspoon black pepper. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from grill; carve into bite-sized pieces; keep warm.
  3. Combine sour cream, pickle juice and flour in medium bowl; mix until smooth. Slowly whisk sour cream mixture into soup. Reduce heat to low; add remaining 1/4 all-purpose seasoning blend, remaining 1/4 teaspoon black pepper and cayenne pepper, as desired, to stock pot.; cook 5 minutes. Divide soup among 8 bowls; top with steak pieces. Garnish with dill, cheese and mustard.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!