Polish Pickle Soup recipe

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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

Nutrition Info

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
servingSize: -
sodium: 2022.1 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.

  2. Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.

  3. Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.

Recipe Yield

10 servings

Recipe Note

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.

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