DILL PICKLE SOUP (POLISH)

Dill Pickle Soup (Polish) image

Provided by Kimberly Biegacki

Time 50m

Number Of Ingredients 17

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

Steps:

1. 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).
2. 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.)
3. 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.
4. This is a bowl of dill pickle soup with garnishment and is ready to it.
5. This recipe makes 2 quarts plus my 2 small bowls that I ate.