Polish Dill Pickle Soup

Polish Dill Pickle Soup

14 Reviews 2 Pics
MARBALET
Recipe by  MARBALET

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

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Ingredients

Adjust Servings

Original recipe yields 6 - 8 servings

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 (14)

Rate This Recipe
Susanna
44

Susanna

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
29

star

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

SarSar

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

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 86 cal
  • 4%
  • Fat
  • 1 g
  • 1%
  • Carbs
  • 16.7 g
  • 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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Polish Bouja Soup

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