Prep 45 mins
Cook 45 mins
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!
- 8 cups chicken broth
- 2 chicken bouillon cubes
- 2 medium carrots, coarsely grated
- 2 cups potatoes, peeled and cubed
- 1 cup celery, thinly sliced
- 5 polish dill pickles, coarsely grated (from the jar)
- 1⁄2 cup milk
- 2 tablespoons flour
- 1 egg
- 5 tablespoons sour cream
- salt and pepper
- 1⁄2 teaspoon fresh parsley, finely chopped (optional)
- 1⁄2 teaspoon fresh dill, finely chopped (optional)
- 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).
Well, reading the reviews kinda surprised me at first. They were mostly negative. So i thought i would use them to "tweek" this recipe before i made it. I used three cups of potatoes instead of two...cut into very small cubes and used a whole cup of half and half instead of a half cup of milk..and added one more spoon of flour. Also i increased the sour cream to 8 ounces and all i can say is "WOW"!!! the recipe has the right ingredients and method...just needed an adjustment. I have been going to polish village for 20 years and i applaud them...this soup the way i made it is probably as close as you can get without actually going there!!!
I absolutely love the Polish Village Cafe and everything they serve, including the Dill Pickle Soup! I agree that theirs is creamier, so I 3X's the milk content using 3/4c of milk and 3/4c of heavy cream - that gave it the right creaminess. I also increased the flour to 3TB. Not sure what role the egg plays in the soup, but I do have to say my overall consistency was a bit too thick, but that could be my error on letting it thicken too long. It also had a slight grainy texture, but again maybe my error somehwere in the cooking process! Love this stuff! Goes great with fresh rye bread and homemade pierogies on the side!
I eat at Polish Village Cafe A LOT and this isn't even close to their recipe. This is more broth based and the restaurant is more cream based. The recipe also needs a little more potatoes. I had other people in my family taste it for comparison, but I'm sorry NOTHING comes close! :/