Polish Creamy Dill Pickle Soup
Dill Pickle Soup is a must have on the holiday Polish table.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 2 tablespoons butter
- 1 medium onion halved and sliced
- 4 cups chicken or vegetable broth
- 4 large garlic dill pickles about 3 cups chopped
- ⅔ cup liquid from pickle jar or water
- 4 large potatoes peeled and cut into ½-inch cubes
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- Salt and black pepper
- Sugar to taste if desired
- Chopped fresh dill for garnish if desired
Melt butter in a large pot. Sauté onion until translucent, about 3 minutes.
Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.
Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired. Note:At this point, the soup can be left chunky or pureed to the velvety consistency of vichyssoise.
Serve in heated bowls garnished with chopped fresh dill, if desired.
"Temper" is a culinary term meaning to stabilize certain products. For instance, when a hot liquid, like soup, is mixed with cold cream, it is added slowly, whisking the entire time, so the dairy product doesn't curdle. Likewise, chocolate is tempered by heating and cooling and heating again to stabilize the fat in the chocolate so it doesn't crystallize or "bloom" once it cools.
Adapted from: Eastern European Food Cookbook
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Calories: 78.5kcal | Carbohydrates: 9g | Protein: 2.5g | Fat: 3.8g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 28mg | Sodium: 514mg | Potassium: 0mg | Fiber: 0g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg