Dill Pickle Soup (Polish)

Name: Dill Pickle Soup (Polish)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Cuisine: Polish
Ingredients: 6 c vegetable or chicken broth; 4 large claussen cold packed dill pickles, shredded; 3/4 c pickle juice, from the pickle jar; 4-6 small small, thinly sliced potates; 3 Tbsp wondra or corn starch; 1/2 c milk; 1/2 c heavy cream; 1 medium egg; 2 Tbsp soft butter; 2 Tbsp dill, dried; 1 Tbsp minced dried onions; 1 - 2 tsp cayenne, optional; 1 - 2 Tbsp lemon juice; GARNISH; chopped fresh dill; sour cream; pepper

By Kim Biegacki
@pistachyoo

So is anyone familiar with George Thorogood's song called "I Drink Alone" well I should call this, "I Soup Alone" cause my husband HATES pickles so it's just me & bowl of pickle soup. LOL.

Well, for me this is a delicious "love every spoonful" soup with thinly sliced potatoes, shredded pickles pickle juice & a few seasonings. It's a delicate brothy soup with a little tang to it. I may try 2 tbsps of lemon next time. I added a touch of heat and lots of celery flakes and dill. It reminded me of soups I've had when in Moscow, Russia.

Try it & see if anyone can guess it has pickles in it.

Rating:

★★★★★ 3 votes5

Comments:

49 Comments

Serves:

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

6 c

vegetable or chicken broth
4 large

claussen cold packed dill pickles, shredded
3/4 c

pickle juice, from the pickle jar
4-6 small

small, thinly sliced potates
3 Tbsp

wondra or corn starch
1/2 c

milk
1/2 c

heavy cream
1 medium

egg
2 Tbsp

soft butter
2 Tbsp

dill, dried
1 Tbsp

minced dried onions
1 - 2 tsp

cayenne, optional
1 - 2 Tbsp

lemon juice
GARNISH
·

chopped fresh dill
·

sour cream
·

pepper
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How to Make Dill Pickle Soup (Polish)

Step-by-Step

In a large saucepan or soup pot with cover, combine stock, grated pickles, pickle juice & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 1o-15 minutes).
Combine flour and milk, add to broth, bring to a boil and remove from heat. I added the butter to the soup and tempered the egg into some separated broth and then back into the soup.

(These are the main products I added to this recipe and also some heavy cream.)
This is more of a brothy soup, so I ladled out some of the potatoes and dill pickle from the bottom and then added 2 more scoops of broth on top. This is what the soup looks like with just the first ladle.
This is a bowl of dill pickle soup with garnishment and is ready to it.
This recipe makes 2 quarts plus my 2 small bowls that I ate.