Best Classic Polish Dill Pickle Soup Recipes

CLASSIC POLISH DILL PICKLE SOUP

Classic Polish Dill Pickle Soup image

It sounds strange but I have been told by Polish friends about dill pickle soup in the past so it has to be worth a try if only to try something different.

Provided by Sarah_Jayne

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 cups vegetable stock
1 1/2 lbs pork steak, trimmed of fat, bones reserved, meat cut into 1-inch cubes
4 large dill pickles, chopped
2/3 cup pickle juice or 2/3 cup water
6 medium red potatoes, peeled and cut into 1/2-inch cubes
1 cup ketchup
salt and black pepper

Steps:

Place stock in a 5- to 6-quart soup pot.
Add pork, reserved bones, pickles and pickle juice.
Bring to a boil, turn the heat down to a simmer and cook for 30 minutes or until pork is barely tender when tested with a fork.
Remove bones.
Add potatoes and ketchup.
Bring back to a boil, then turn the heat down to a simmer and cook an additional 20 minutes or until potatoes are tender. Adjust seasonings.
Ladle into warm bowls and serve with rye brea if you wish.

Nutrition Facts : Calories 553.7, Fat 22.8, SaturatedFat 8.1, Cholesterol 126.7, Sodium 1704.2, Carbohydrate 47.6, Fiber 4.8, Sugar 14.4, Protein 39.4

POLISH DILL PICKLE SOUP

Polish Dill Pickle Soup image

Memories! An other dish my Momma made! Yes jar pickles are used! Very Inexpensive for when times are hard! Instant flour http://www.ochef.com/21.htm

Provided by Rita1652

Categories Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

6 cups chicken stock or 6 cups beef stock
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons instant flour
1 cup milk
1 egg
2 tablespoons soft butter
chopped fresh dill
sour cream
salt and pepper

Steps:

In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
Combine flour and milk, add to broth, bring to a boil and remove from heat.
Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.

Nutrition Facts : Calories 78.5, Fat 3.8, SaturatedFat 2.2, Cholesterol 28.1, Sodium 514.1, Carbohydrate 9.1, Fiber 1.4, Sugar 1, Protein 2.5

ZOSIA'S POLISH DILL PICKLE SOUP

Zosia's Polish Dill Pickle Soup image

This Dill Pickle Soup tastes just like the one they serve at the Polish Village Cafe in Hamtramck, MI, a long time Polish city next to Detroit. If you ever get a chance, stop into eat there. If you grew up Polish, it feels like you're eating in Grandma's basement. Enjoy!

Provided by brian48195

Categories Polish

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

8 cups chicken broth
2 chicken bouillon cubes
2 medium carrots, coarsely grated
2 cups potatoes, peeled and cubed
1 cup celery, thinly sliced
5 polish dill pickles, coarsely grated (from the jar)
1/2 cup milk
2 tablespoons flour
1 egg
5 tablespoons sour cream
salt and pepper
1/2 teaspoon fresh parsley, finely chopped (optional)
1/2 teaspoon fresh dill, finely chopped (optional)

Steps:

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).