POLISH DILL PICKLE SOUP

Polish Dill Pickle Soup image

Provided by Rita1652

Categories Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

6 cups chicken stock or 6 cups beef stock
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tablespoons instant flour
1 cup milk
1 egg
2 tablespoons soft butter
chopped fresh dill
sour cream
salt and pepper

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.

Nutrition Facts : Calories 78.5, Fat 3.8, SaturatedFat 2.2, Cholesterol 28.1, Sodium 514.1, Carbohydrate 9.1, Fiber 1.4, Sugar 1, Protein 2.5