Polish Pickle Soup Or Polish Chili Recipes

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.

Steps:

• 1. Saute the onions in the butter about 4 minutes over medium heat until translucent (be sure not to burn!).
• 2. .
• 3. Add potatoes and half the broth. Cook 10 minutes. Add remaining broth, pickles, pickle juice, sugar and seasonings.
• 4. Use Garlic Dill Pickles..... This photo is my home canned Garlic Dill Pickles with red peppers..... both are good.
• 5. Cook 10 minutes with the lid on the pot. Remove lid, take out 1/2 cup of broth, slowly stir the broth into a bowl with the sour cream. Slowly add sour cream mixture into soup pot stirring constantly. If you want the soup thicker, add together the optional cornstarch and water in a bowl or a cup. When well mixed, slowly add to the soup pot (stirring constantly). When thickened, remove from heat. Stir in the optional bacon or ham and serve. At this time you can garnish with a sprig of fresh dill (optional)
• 6. .

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:

• 1. In a large stock pot, saute onion and carrot.
• 2. Add vegetable stock, pickle juice, pickles, potatoes, dill, parsley, butter, salt, and pepper.
• 3. Bring to a boil, reduce heat and cook covered over low heat, until potatoes get soft (at least 20 minutes). Add the can of coconut milk and cook for another 10 minutes.
• 4. Garnish with sour cream (optional). Enjoy! This soup can easily be made Vegan without adding sour cream.

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 pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. The vegetables should be covered with stock, so add more as needed. Bring to a boil over high heat. Cover and reduce the heat to medium-low. Rapidly simmer until all the vegetables are fork tender, about 10 minutes. Reduce heat to low.
• While the vegetables are cooking, coarsely grate the pickles. You should have approximately 1 cup densely packed grated pickles. Melt the butter in a small frying pan over medium heat until it starts to brown. Stir in the garlic and bay leaves and cook until fragrant, about 1 minute. Add the grated pickles and reduce the heat to medium-low. Cover and cook, stirring once, until the pickles become softer, 8 to 12 minutes.
• Add the pickle mixture to the pot with the vegetables, along with 1 cup of the pickle brine. Taste, then season with salt and pepper. The soup should already be salty from the broth, pickles and their brine, so add salt carefully. Add up to 1/2 cup more brine if you want a more sour taste. Remove and discard the bay leaves.
• If using sour cream, temper the cream so it doesn't curdle: In a cup, mix the sour cream with 1 to 2 tablespoons of cold water, stirring well after each addition, then repeat with 1 to 2 tablespoons of the soup. Add the tempered cream to the pot. Bring to a simmer and heat through, about 5 minutes. Taste and adjust seasonings.
• To serve, ladle the soup into bowls. Top with chopped dill and black pepper.

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).