polish dill pickle soup
(1 rating)
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?!
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For polish dill pickle soup
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3/4 csweet onion, chopped
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3/4 ccelery, chopped
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3/4 ccarrots, sliced
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1 Tbspbutter
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2 clovegarlic, minced
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2dill pickles, grated
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1bay leaf
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2 mdpotatoes, quartered and sliced (peel if you want)
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5 cchicken or vegetable broth
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1-2 Tbsppickle juice
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1sprig fresh or 1/2 tsp. dried dill weed
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salt and pepper to taste
How To Make polish dill pickle soup
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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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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.
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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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4NOTE: If you want, left over American fried potatoes or other left over potatoes can be used!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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