Recipe by Lorac
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"
Top Review by yumgirl
Being a vegetarian I did not use beef broth, I used the water from cooking the potatoes (that I had added some dried parsely and some crushed red pepper flakes ) then at the point in the directions where you put in pickles,potatoes,and brine I stirred in half a brick of cream cheese. YUM! I will definitely make this soup again and again. I really thought it was going to be a very odd tasting soup, but the whole fam really liked it.
- 6 cups beef broth
- 2 tablespoons instant flour
- 1 cup milk
- 1 egg yolk
- 2 tablespoons soft butter
- 4 large dill pickles, shredded
- 2⁄3 cup brine, from the pickle jar
- 2 1⁄2 cups boiled sliced potatoes
- chopped fresh dill (optional)
Directions See How It's Made
- 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.