POLISH PICKLE SOUP
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.
Provided by JonahLuck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 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, Sodium 2022.1 mg, Sugar 7.9 g
ZOSIA'S POLISH DILL PICKLE SOUP
This Dill Pickle Soup tastes just like the one they serve at the Polish Village Cafe in Hamtramck, MI, a long time Polish city next to Detroit. If you ever get a chance, stop into eat there. If you grew up Polish, it feels like you're eating in Grandma's basement. Enjoy!
Provided by brian48195
Categories Polish
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
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
Memories! An other dish my Momma made! Yes jar pickles are used! Very Inexpensive for when times are hard! Instant flour http://www.ochef.com/21.htm
Provided by Rita1652
Categories Potato
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
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
AUTHENTIC POLISH PICKLE SOUP (ZUPA ORGORKOWA)
We are from Poland and this is a taste of home. It is not sour at all and tastes great with little bacon sandwiches.
Provided by baginska
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.
- Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.
- Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 10.5 g, Cholesterol 67 mg, Fat 11.4 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 3.9 g, Sodium 424.6 mg, Sugar 4.2 g
POLISH DILL PICKLE SOUP
Polish peasants lived off the land and were very inventive in using whatever was available. If my grandmother made this she would have used heavy cream instead of the milk and flour. This recipe is posted by request from "The Art of Polish Cooking"
Provided by Lorac
Categories Vegetable
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 87.5, Fat 4.2, SaturatedFat 2.2, Cholesterol 28.9, Sodium 1067.3, Carbohydrate 10, Fiber 1.5, Sugar 2.2, Protein 3.3
POLISH DILL PICKLE SOUP
I LOVE this recipe because it is a family gem, and my grandfather and I make this as frequently as we can. NEVER USE CANNED POTATOES. If you do it won't taste right.
Provided by Mary and Sandy
Categories Potato
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- combine broth, carrots, potatoes, and celery in soup pot.
- cook, covered over low heat until potatoes are tender.
- add pickles and cook 15 min,.
- mix milk and flour until smooth, and add to soup mixing well.
- bring to boil, stirring untill slightly thickened.
- remove from heat. beat egg with sour cream until smooth.
- keep soup warm but not boiling.
- add some of warm soup to sour cream then gradually add back to pot. keep warm but not boil or sour cream will curdle.
Nutrition Facts : Calories 152.4, Fat 7, SaturatedFat 3.8, Cholesterol 33, Sodium 1065.9, Carbohydrate 14.9, Fiber 1.6, Sugar 2.6, Protein 7.2
DILL PICKLE SOUP
This soup is made from a century-old Swiss recipe. Traditionally it is a winter soup, but we serve it year-round because of the demand.-Nancy Ross, Salem, Oregon More Pickle Recipes»
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 264 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1579mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
POLISH DILL PICKLE SOUP
My Mom in Law found this recipe in a local newspaper and asked me to make it. It's very tasty. We served it with toasted seedless rye bread. If you like dill pickles you will love it.
Provided by Diane Behlmer
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 11
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.
CLASSIC POLISH DILL PICKLE SOUP
It sounds strange but I have been told by Polish friends about dill pickle soup in the past so it has to be worth a try if only to try something different.
Provided by Sarah_Jayne
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 553.7, Fat 22.8, SaturatedFat 8.1, Cholesterol 126.7, Sodium 1704.2, Carbohydrate 47.6, Fiber 4.8, Sugar 14.4, Protein 39.4
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