POLISH PICKLE SOUP

Polish Pickle Soup image

After discovering that this dill pickle soup was totally a thing at the Polish Village Cafe in Hamtramck, my wife and her sister, who are obsessed with their Polish heritage, decided to make this a part of our repertoire. It sounds crazy but it works, and most people we introduce to it, love it.

Provided by JonahLuck

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 17

Ingredients

4 tablespoons butter
4 medium potatoes, diced
1 pound carrots, sliced
1 ½ cups finely chopped dill pickles
½ cup all-purpose flour
3 tablespoons dill pickle juice
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon onion salt
1 tablespoon white sugar
1 ½ teaspoons dried dill weed
1 teaspoon curry powder
½ teaspoon ground white pepper
9 cups chicken broth
2 cups warm milk
2 bay leaves
salt to taste

Steps:

Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.
Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.

Nutrition Facts : Calories 207 calories, Carbohydrate 30.6 g, Cholesterol 22.5 mg, Fat 7.1 g, Fiber 3.8 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 2022.1 mg, Sugar 7.9 g