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ISO: ISO a tried and true Dill Pickle Soup please and thank you.
- Thread starter sylvia
- Start date
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Rec: Authentic Dill Pickle Soup
A little time-consuming, but worth it. The carrots in this soup really add to the sweet/salty taste.
Makes about 10 servings
8 cups good quality chicken stock
2 carrots, coarsely grated
2 cups potatoes (peeled and cubed)
1 cup thinly sliced celery
4-5 Polish dill pickles, coarsely grated
1/2 lb cooked, shredded pork (optional)
---
1/2 cup milk
2 Tbsp flour
5 Tbsp sour cream
salt and pepper to taste
finely chopped fresh dill weed
In a large soup pot, combine chicken stock, carrots, potatoes, and celery. Bring to a boil, reduce heat and simmer, covered, until potatoes start to get soft (about 10 minutes). Do not over cook. Add pickles and pork and continue cooking for about 15 minutes.
In a small bowl, beat milk and flour until smooth; stir in a small amount of the hot soup and add to soup. Bring to a boil and cook until slightly thickened. Remove from heat.
In a small bowl, temper sour cream by adding it to a small amount of the hot soup. Add to soup and stir until smooth. Keep soup warm but DO NOT BOIL (the soup will curdle).
Add salt and pepper to taste and garnish with fresh dill.
Note: the recipe originally called for 1 egg to be added to the sour cream before adding to the hot soup. I wouldn't do that, because of the risk of salmonella, but if you think it would cook in the "warm" soup, be my guest! Enjoy.
A little time-consuming, but worth it. The carrots in this soup really add to the sweet/salty taste.
Makes about 10 servings
8 cups good quality chicken stock
2 carrots, coarsely grated
2 cups potatoes (peeled and cubed)
1 cup thinly sliced celery
4-5 Polish dill pickles, coarsely grated
1/2 lb cooked, shredded pork (optional)
---
1/2 cup milk
2 Tbsp flour
5 Tbsp sour cream
salt and pepper to taste
finely chopped fresh dill weed
In a large soup pot, combine chicken stock, carrots, potatoes, and celery. Bring to a boil, reduce heat and simmer, covered, until potatoes start to get soft (about 10 minutes). Do not over cook. Add pickles and pork and continue cooking for about 15 minutes.
In a small bowl, beat milk and flour until smooth; stir in a small amount of the hot soup and add to soup. Bring to a boil and cook until slightly thickened. Remove from heat.
In a small bowl, temper sour cream by adding it to a small amount of the hot soup. Add to soup and stir until smooth. Keep soup warm but DO NOT BOIL (the soup will curdle).
Add salt and pepper to taste and garnish with fresh dill.
Note: the recipe originally called for 1 egg to be added to the sour cream before adding to the hot soup. I wouldn't do that, because of the risk of salmonella, but if you think it would cook in the "warm" soup, be my guest! Enjoy.