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    You are in: Home / Recipes / Polish Dill Pickle Soup Recipe
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    Polish Dill Pickle Soup

    Polish Dill Pickle Soup. Photo by LilBitAthis

    1/7 Photos of Polish Dill Pickle Soup

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Rita~'s Note:

    Memories! An other dish my Momma made! Yes jar pickles are used! Very Inexpensive for when times are hard! Instant flour

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    Units: US | Metric



    1. 1
      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).
    2. 2
      Combine flour and milk, add to broth, bring to a boil and remove from heat.
    3. 3
      Combine egg and butter and stir into broth.
    4. 4
      Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.

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    Ratings & Reviews:

    • on March 04, 2011


      Mmmm....we loved this soup. Three people emptied the pot! I have used both soy milk and fat free half and half to make this. Both turned out fine. I've used garlic dills and regular. It's a forgiving recipe for adjusting quantities based on what's in the larder also. Thanks for sharing, Rita.

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    • on December 06, 2009


      Really great recipe! Very easy, super inexpensive and delicious. I used my mini chopper to prep my pickles and I diced baby red skin potatoes. After they got soft enough I used potato masher to break them up some more but also leave a little bit of texture. I could not find instant flour so I used quick mixing flour for sauces and gravy and it worked great. Please, do yourself a favor and use fresh dill in this recipe. It adds ton of wonderful flavor. It's one of my favorite soups and I will use this recipe over and over. Thank you Rita!

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    • on April 22, 2009


      I used to work with a girl from Hamtramck (the old Polish community of Detroit). She bragged about how good her mom's Dill Pickle Soup was. NOW I know what all the fuss was about! I made half the recipe. It's hard to halve an egg, so I hardboiled it and chopped it up as garnish with the sour cream and dill. As one reviewer suggested I used the best pickles (Vlasic garlic dills, of course). Excellent Rita! This is a keeper. Made and enjoyed for PAC Spring 09.

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    Read All Reviews (38)


    Nutritional Facts for Polish Dill Pickle Soup

    Serving Size: 1 (123 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 78.4
    Calories from Fat 34
    Total Fat 3.7 g
    Saturated Fat 2.2 g
    Cholesterol 28.1 mg
    Sodium 514.0 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 1.4 g
    Sugars 1.0 g
    Protein 2.5 g

    The following items or measurements are not included:

    vegetable stock

    pickle juice

    instant flour

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