Polish Dill Pickle Soup
From anecia0904 16 years ago
- 35 minutes to make
- Serves 5
Goes perfectly with fresh bread
Ingredients
- Soup shopping list
- 8 cups chicken broth shopping list
- 2 chicken bouillon cubes shopping list
- 2 medium carrots , coarsely grated shopping list
- 2 cups potatoes , peeled and cubed shopping list
- 1 cup celery , thinly sliced shopping list
- 5 polish dill pickles , coarsely grated (from the jar) shopping list
- 1/2 cup milk shopping list
- 2 tablespoons flour shopping list
- 1 egg shopping list
- 5 tablespoons sour cream shopping list
- salt and pepper shopping list
- Garnish shopping list
- 1/2 teaspoon fresh parsley , finely chopped (optional) shopping list
- 1/2 teaspoon fresh dill , finely chopped (optional) shopping list
How to make it
- In a large saucepan or soup pot with cover, combine chicken broth (or stock), bouillon, carrots, potatoes and celery.
- Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes).
- Do not over cook. Add pickles and continue cooking about 15 minutes.
- In a small bowl, beat milk and flour til smooth and stir in a small amount of the hot soup (to temper) and add to soup.
- Bring to the boil and cook til slightly thickened.
- Remove from heat.
- In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup.
- Add to soup and stir til smooth.
- Keep soup warm but DO NOT BOIL (the soup will curdle).
- Salt and pepper to taste
- Garnish with parsley and dill (optional).
The Rating
Reviewed by 1 people-
This was A-ONE FANTASTIC! Totally going into my regular soup rotation! Thanks so much for sharing!
chuckieb
in Ottawa loved it
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Dill Pickle Soup chuckieb
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