Polish Dill Pickle Soup
- Reviews 1
Ready In: 50 mins
Serves: 10
Ingredients
- 8 cups chicken broth
- 2 large grated carrots
- 2 cups peeled and cubed potatoes (small)
- 5 medium grated dill pickles
- 1⁄2 cup milk
- 1⁄2 cup flour
- 1 egg
- 1 cup sour cream
- 1 stalk celery
Directions
- Combine broth, carrots, potatoes, and celery in soup pot.
- Cook, covered over low heat until potatoes are tender.
- Add pickles and cook 15 minute.
- mix milk and flour until smooth, and add to soup mixing well.
- Bring to boil, stirring untill slightly thickened.
- Remove from heat.
- Beat egg with sour cream until smooth.
- Keep soup warm but not boiling.
- Add some of warm soup to sour cream then gradually add back to pot.
- Keep warm but not boil or sour cream will curdle.
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