Polish Dill Pickle Soup Recipe

Directions

In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes.
Add potatoes; cook until soft, about 20 minutes.
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.

Nutrition

Amount Per Serving (7 total)

Calories
86 cal
4%

Carbs
16.7 g
5%

Based on a 2,000 calorie diet

Reviews (14)

Rate This Recipe

Susanna

Oct. 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 dice..." See mored 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!"

SarSar

Oct. 1, 2003

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

star

Dec. 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...." See more"

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