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Full GAPS dill pickle ground beef soup with turnips carrots celery and fresh dill

Full GAPS Dill Pickle Ground Beef Soup

A tangy one-pot Full GAPS soup with ground beef, turnips, celery, grated carrots, completed homemade fermented dill pickles, their brine and fresh dill.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: GAPS, Polish-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 1/2 pounds ground beef
  • 3 stalks celery finely chopped or diced
  • 3 teaspoons mineral salt divided
  • 2 large carrots grated on the large holes of a box grater
  • 1 teaspoon dried dill
  • 1 teaspoon pure additive-free ginger powder
  • 5 cups filtered water or homemade raw-meaty meat stock do not use bare-bone broth
  • 3 medium turnips peeled and cubed
  • 1 1/4 cups completed homemade GAPS dill pickles sliced and chopped
  • 6 tablespoons brine from the completed homemade dill pickles
  • 1/4 cup fresh dill chopped into short lengths

Equipment

  • Large stainless-steel soup pot with lid
  • Wooden spoon
  • Box grater
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat the soup pot over medium to medium-high heat. Add the ground beef, celery and half of the mineral salt. Cook for 5 to 8 minutes, breaking the beef into small pieces, until most raw pink is gone and the rendered beef fat lightly coats the celery.
    Crumbled ground beef and diced celery cooked until most pink is gone in a stainless saucepan
  2. Add the grated carrots, ginger powder and dried dill. Stir briefly, until the carrot and seasonings are distributed evenly through the beef.
  3. Add the filtered water or meat stock, cubed turnips and remaining mineral salt. Bring to a simmer, lower the heat to small steady bubbles, cover and cook slowly for 15 minutes, until the turnips pierce easily but retain their edges.
    Ground beef carrot celery and turnip soup gently simmering before pickles are added
  4. Add the chopped completed pickles and their brine. Simmer slowly, uncovered, for 5 minutes, stirring once or twice.
  5. Stir in the fresh dill and serve.

Notes

  • Use turnips, not potatoes or parsnips, for this Full GAPS route.
  • Use completed homemade GAPS dill pickles and brine from that same batch. Commercial quick pickles are not substituted.
  • This cooked soup does not claim that live probiotic microbes remain active after the final pickle simmer.
  • Use the full listed amount of filtered water or correctly prepared homemade raw-meaty meat stock. Do not substitute bare-bone broth.

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