Best Polish Dill Pickle Soup Recipes

POLISH DILL PICKLE SOUP

Steps:

• In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
• Combine flour and milk, add to broth, bring to a boil and remove from heat.
• Combine egg and butter and stir into broth.
• Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.

ZOSIA'S POLISH DILL PICKLE SOUP

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).

POLISH DILL PICKLE SOUP

Steps:

• In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes.
• Add potatoes; cook until soft, about 20 minutes.
• Remove neck bones. Increase heat to medium-high. Combine flour and milk in a small bowl, and gradually stir into soup. Continue stirring until mixture boils. Season to taste with salt.

POLISH DILL PICKLE SOUP

Steps:

• 1. Melt butter in a soup pot. Add onion, saute for 2 minutes then add carrots and celery. Sauté for about 5 minutes over medium-high heat. (Don't let veggies brown.) Add garlic and cook for a couple minutes more.
• 2. Once veggies have softened, add potatoes, broth, grated pickle, and bay leaf. Bring to a boil and simmer the soup for 20 minutes, or until the potatoes are soft. Remove the bay leaf, and use an immersion blender to puree the soup so that about half of it is somewhat smooth.
• 3. Stir in 1 tablespoon dill pickle juice and the dill. Taste, then add more pickle juice if desired. Salt and pepper to taste.
• 4. NOTE: If you want, left over American fried potatoes or other left over potatoes can be used!

POLISH DILL PICKLE SOUP

Steps:

• 1. Place kielbasa in soup pot. Cover with 1 inches of water. Bring to a boil. Lower heat and simmer 1/2 hour.
• 2. Remove kielbasa from pan saving liquid. Slice kielbasa to desired thickness and set aside.
• 3. In a separate skillet heat the bacon fat or butter and saute the onion till soft. Add that to the reserved juice in the kielbasa pot.
• 4. To the kielbasa pot add 1cup water, pickle juice, salt and pepper. Bring to boil. Add potatoes and carrots. Cook uncovered for 20 minutes.
• 5. Combine sour cream and flour in a medium bowl, then slowly stir in 1/2 cup of the broth until smooth.
• 6. Whisk that mixture back in the sauce pan. Bring just to a boil then remove from heat.
• 7. Stir in the chopped pickles, kielbasa and dill.
• 8. Simmer 5 minutes.

DILL PICKLE SOUP (POLISH)

Steps:

• 1. In a large saucepan or soup pot with cover, combine stock, grated pickles, pickle juice & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 1o-15 minutes).
• 2. Combine flour and milk, add to broth, bring to a boil and remove from heat. I added the butter to the soup and tempered the egg into some separated broth and then back into the soup. (These are the main products I added to this recipe and also some heavy cream.)
• 3. This is more of a brothy soup, so I ladled out some of the potatoes and dill pickle from the bottom and then added 2 more scoops of broth on top. This is what the soup looks like with just the first ladle.
• 4. This is a bowl of dill pickle soup with garnishment and is ready to it.
• 5. This recipe makes 2 quarts plus my 2 small bowls that I ate.

CLASSIC POLISH DILL PICKLE SOUP

Steps:

• Place stock in a 5- to 6-quart soup pot.
• Add pork, reserved bones, pickles and pickle juice.
• Bring to a boil, turn the heat down to a simmer and cook for 30 minutes or until pork is barely tender when tested with a fork.
• Remove bones.
• Add potatoes and ketchup.
• Bring back to a boil, then turn the heat down to a simmer and cook an additional 20 minutes or until potatoes are tender. Adjust seasonings.
• Ladle into warm bowls and serve with rye brea if you wish.

POLISH DILL PICKLE SOUP

Steps:

• Heat broth in a large pot.
• Combine flour and milk, add to broth, bring to a boil and remove from heat.
• Combine egg yolk and butter and stir into broth.
• Add pickles, pickle liquid and potatoes.
• Return pot to the stove and heat through without boiling.
• Garnish with dill, if desired.