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

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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).

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