Zosia's Polish Dill Pickle Soup
photo by brian48195
- Ready In:
- 1hr 30mins
- 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).
Questions & Replies
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Horrible recipe! I'm Polish, make pickle soup all the time (which my whole family enjoys). Decided to try this new recipe. Boy did I regret it! Kids did not want to eat it and Hubby pretended to like it. One person was right when they mentioned a true pickle soup recipe requires brine. I guess this might be tasty for someone who dosen't know good pickle soup, but for those of us who know good soup....trust me, don't waste your time or appetite on this one!!! Yuck!!
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!
There is CRITICAL element to this recipe which I have made many times to make it authentic. You SHOULD NOT use vinegar-based dill pickles, like are sold in most grocery stores. (Otherwise you are making vinegar soup). You need to use naturally fermented pickles. They are now more prevalent in modern grocery stores then they used to be. However you'd also find them in a Polish or Jewish deli as "crock pickles", often taken out of a barrel. They are also off the shelf here in the Polish section of most grocery stores here in Chicago, brand: Cracovia, labeled: "Cucumbers in Brine"
Here are some things you can do to make this soup when you're in a hurry. I used frozen southern style hashbrowns, the ones that are cubed but without peppers and onion. This saves a lot of prep and cooking time. I also used dill pickle relish. I use Mt. Olive Deli Style Relish. The relish is cut bigger than regular relish and it has a nice taste. I drained the relish for my first recipe but I think I will use the relish brine in the soup next time. Cut your carrots and celery small and microwave it until starting to get soft before adding to stock. This will speed up the cooking process. Follow the rest of the recipe as written, simmer veggies in broth until soft, add potatoes and simmer until they are just heated, then add half and half ( i used one cup) with the flour mixed in and sour cream at the end. I did not use the egg. Do not over heat the soup or the broth will curdle.