Polish Dill Pickle Soup14 Reviews
“Serve with your favorite hamburger. This soup tastes best chilled, the next day.” - by MARBALET
Original recipe yields 6 - 8 servings
- 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.
Amount Per Serving (7 total)
- 86 cal
- 1 g
- 16.7 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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!"
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