Total Time
35mins
Prep 10 mins
Cook 25 mins

My variation of Polish Dill Pickle Soup. It's simple and delicious! Good comfort food for a cold day! The flavor can vary a lot by the pickle you use, you can use pickled or brined pickles. I used the pickled kind because I like the sour flavor from the vinegar. I always start with whole pickles because they are easier to grate. I recommend dicing everything to about 1/4 inch dice for this recipe.

Ingredients Nutrition

Directions

  1. Melt butter over medium and saute grated pickles for about 5 minutes.
  2. Add celery, carrot, potatoes, pickle juice, and chicken broth. Bring to a boil.
  3. Simmer 20 minutes on low heat until potatoes are tender.
  4. Add some fresh ground black pepper to taste. This recipe usually doesn't require any added salt because the pickles lend enough of that on their own.
  5. Serve with a dollop of sour cream and some dill, or eat it just as it is.
Most Helpful

very good. I like the veggie combo. Easy to make more creamy if desired by adding a 1/2 cup of h&h or cream. I add some minced pickles for texture. Rev. I pureed 75% of it.

LOUD March 19, 2012