Dill Pickle Soup Polish Recipes

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.

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.

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).

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.

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, stir in food coloring and serve with croutons.

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.

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.

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.