Polish Dill Pickle Soup

Polish Dill Pickle Soup

15
MARBALET 45

"Serve with your favorite hamburger. This soup tastes best chilled, the next day."

Ingredients

{{adjustedServings}} servings 86 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 1 g
  • 1%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 560 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes.
  2. Add potatoes; cook until soft, about 20 minutes.
  3. Remove neck bones. Increase heat to medium-high. Combine flour and milk in a small bowl, and gradually stir into soup. Continue stirring until mixture boils. Season to taste with salt.
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Reviews

15
  1. 19 Ratings

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Our favourite Polish restaurant serves pickle soup and we hoped this would be similar. WOOHOO! It was almost identical. I had homemade beef broth in the freezer so started with that and cooke...

awesome! I used ground beef with fried mushrooms and onions. I also added some of the dill pickle juice to the soup and added whipping cream instead of flour and milk.

Both my (Polish) Husband and I loved this soup!! It was good and easy.