Polish Pickle Soup
By July 26, 2012Published:
- Yield: 6 cups (4 Servings)
- Prep: 15 mins
- Cook: 30 mins
- Ready In: 45 mins
Classic pickle and potato soup common in Polish restaurants around the North side of Williamsburg, Brooklyn.
- 10 approx 2 C small dill peppers sour pickles not sweet
- 1/4 Cup pickle juice
- 5 Cups vegetable broth chicken or beef stock can be substituted
- 2 Cups sliced potatoes Creamy potatoes like Yukons
- 5 teaspoons dill chopped fresh
- 1/2 Cup carrot peeled and finely shopped
- 1 Cup milk or a half a cup of sour cream
- 1/3 Cup sour cream whole, low fat your preference
- 1/8 Cup pickle juice strained from the pickle jar
- Peel 10 small dill pickles or 3 big pickles. Grate the peeled pickles to make 2 cups of coarsely grated pickles. Fry the the pickle pieces in 2 T of butter for a 3 mins.
- Peal and slice about 2 cups of a potatoes. Yukons or red potatoes have a very good creamy texture for this recipe. Cook the potatoes and carrot pieces in 5 Cups of vegetable broth with 3 T of chopped dill, until tender.
- Mix in the fried grated pickles into the tender potato broth. Mix 1 T of flour in the one cup of milk (or if you want to be very cream use 1/2 C of sour cream instead of the milk) and add to the potato, pickle broth. Cook about 4 mins more but do not boil.
- Taste the soup and add a little of the pickle juice from the pickle jar to get your desired sour flavor. Cook for a few minutes more.
- Serve hot with a dab of sour cream or creme fraiche and fresh dill sprinkled on top.
- Course: Soup