polish dill pickle soup
We were at a Polish restaurant recently and they had fantastic Dill Pickle Soup. This is my attempt at a recreation! I thought it tasted more pickley that the original, hubby thought it tasted less pickley. See what happens when you get old?!
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3/4 cup sweet onion, chopped
- 3/4 cup celery, chopped
- 3/4 cup carrots, sliced
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 - dill pickles, grated
- 1 - bay leaf
- 2 medium potatoes, quartered and sliced (peel if you want)
- 5 cups chicken or vegetable broth
- 1-2 tablespoon pickle juice
- 1 - sprig fresh or 1/2 tsp. dried dill weed
- - salt and pepper to taste
How To Make polish dill pickle soup
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Step 1Melt butter in a soup pot. Add onion, saute for 2 minutes then add carrots and celery. Sauté for about 5 minutes over medium-high heat. (Don't let veggies brown.) Add garlic and cook for a couple minutes more.
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Step 2Once veggies have softened, add potatoes, broth, grated pickle, and bay leaf. Bring to a boil and simmer the soup for 20 minutes, or until the potatoes are soft. Remove the bay leaf, and use an immersion blender to puree the soup so that about half of it is somewhat smooth.
-
Step 3Stir in 1 tablespoon dill pickle juice and the dill. Taste, then add more pickle juice if desired. Salt and pepper to taste.
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Step 4NOTE: If you want, left over American fried potatoes or other left over potatoes can be used!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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