POLISH PICKLE SOUP
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
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
DILL PICKLE SOUP
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
- Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.
CYNTHIA'S PICKLE SOUP
My variation of Polish Dill Pickle Soup. It's simple and delicious! Good comfort food for a cold day! The flavor can vary a lot by the pickle you use, you can use pickled or brined pickles. I used the pickled kind because I like the sour flavor from the vinegar. I always start with whole pickles because they are easier to grate. I recommend dicing everything to about 1/4 inch dice for this recipe.
Provided by nursecynthia
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter over medium and saute grated pickles for about 5 minutes.
- Add celery, carrot, potatoes, pickle juice, and chicken broth. Bring to a boil.
- Simmer 20 minutes on low heat until potatoes are tender.
- Add some fresh ground black pepper to taste. This recipe usually doesn't require any added salt because the pickles lend enough of that on their own.
- Serve with a dollop of sour cream and some dill, or eat it just as it is.
Nutrition Facts : Calories 140.9, Fat 4, SaturatedFat 1.8, Cholesterol 9.9, Sodium 680.6, Carbohydrate 20.6, Fiber 2.5, Sugar 4.4, Protein 5.9
DILL PICKLE SOUP
Finely chopped dill pickles are combined with lots of seasonings in chicken broth to make a very unique soup. This does sound like an odd recipe, but it really is good!
Provided by Heather K
Categories Soup
Time 30m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 13.7 g, Cholesterol 12.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 1116.6 mg, Sugar 6.4 g
MY PICKLE SOUP
Make and share this My Pickle Soup recipe from Food.com.
Provided by Lori 13
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring stock, potatoes and juice to a boil. Reduce. Simmer 10 minutes.
- Add pickles, potatoes and butter. Simmer 2 minutes.
- Stir in sour cream, salt and pepper. Heat through.
Nutrition Facts : Calories 318.8, Fat 16.9, SaturatedFat 9.2, Cholesterol 44, Sodium 1673, Carbohydrate 33.8, Fiber 3.9, Sugar 8, Protein 9.1
MOM'S PICKLE SOUP
This is one of three soup recipes that my mom has made for as long as I can remember. This one is my favourite, as it's got a great tang from the pickles. Make sure to use kosher dill pickles, or any other variety that isn't sweet. Also, all quantities are approximate as this is a recipe my mom learned from her mom, and I've learned from watching her.
Provided by CoCaShe
Categories < 4 Hours
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Trim pork bones of visible fat. Place 1-3 pork bones in a saucepan and add enough water to cover plus about one inch. Some of the water can be substituted with chicken broth for more flavour.
- Add salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves.
- Cut onion in half and add to water.
- Simmer for about half an hour. Add carrot, parsley root and celery root. These vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later.
- Simmer 15-20 minutes or until veggies are soft. Remove the vegetables, onion and meat.
- Cut one carrot into bite size pieces. Take the meat off the bone and cut into small pieces as well.
- Add the potatoes to the stock and cook until potatoes are tender (15-20 minutes).
- Add back the cut carrot and meat. Add 2 grated pickles and cook for a few minutes to soften them up.
- Season to taste and finish with sour cream (amount will depend on how much soup you've made). To ensure the sour cream dissolves properly, stir it in a separate coup with some hot broth and then add to the soup. Add parsley and serve hot.
- This soup will keep for several days, although the potatoes do get harder the longer it sits. My mom usually breaks the potatoes up before she puts it in the fridge, so they'll be easier to eat the next day.
Nutrition Facts : Calories 149.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 12.7, Sodium 452.2, Carbohydrate 21.1, Fiber 3.2, Sugar 3.4, Protein 3.4
POLISH DILL PICKLE SOUP
I LOVE this recipe because it is a family gem, and my grandfather and I make this as frequently as we can. NEVER USE CANNED POTATOES. If you do it won't taste right.
Provided by Mary and Sandy
Categories Potato
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- combine broth, carrots, potatoes, and celery in soup pot.
- cook, covered over low heat until potatoes are tender.
- add pickles and cook 15 min,.
- mix milk and flour until smooth, and add to soup mixing well.
- bring to boil, stirring untill slightly thickened.
- remove from heat. beat egg with sour cream until smooth.
- keep soup warm but not boiling.
- add some of warm soup to sour cream then gradually add back to pot. keep warm but not boil or sour cream will curdle.
Nutrition Facts : Calories 152.4, Fat 7, SaturatedFat 3.8, Cholesterol 33, Sodium 1065.9, Carbohydrate 14.9, Fiber 1.6, Sugar 2.6, Protein 7.2
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