Zosia's Polish Dill Pickle Soup

Total Time
1hr 30mins
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!

Ingredients Nutrition


  1. In a large saucepan or soup pot with cover, combine chicken broth (or stock), bouillon, carrots, potatoes and celery.
  2. Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes).
  3. Do not over cook. Add pickles and continue cooking about 15 minutes.
  4. 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.
  5. Bring to the boil and cook til slightly thickened.
  6. Remove from heat.
  7. In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup.
  8. Add to soup and stir til smooth.
  9. Keep soup warm but DO NOT BOIL (the soup will curdle).
  10. Salt and pepper to taste
  11. Garnish with parsley and dill (optional).


Most Helpful

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!!!

rattatouille February 06, 2011

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!

Thumbs February 17, 2010

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! :/

Goralka January 13, 2008

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