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Polish Dill Pickle Soup

Polish Dill Pickle Soup

MARBALET

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

Ingredients {{adjustedServings}} servings

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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

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

Susanna
44
10/31/2006

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 cooked diced carrots and pickles in it for 45 minutes, then added the potatoes, cooked till soft before adding the flour/milk. Yum-yum-yummy! My parents, who are not Polish loved it so much they took the leftovers home with them. I will be making this a lot!

star
30
12/17/2006

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.

SarSar
28
10/1/2003

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