Moms Pickle Soup Recipes

MOM'S PICKLE SOUP

Steps:

• Trim pork bones of visible fat. Place 1-3 pork bones in a saucepan and add enough water to cover plus about one inch. Some of the water can be substituted with chicken broth for more flavour.
• Add salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves.
• Cut onion in half and add to water.
• Simmer for about half an hour. Add carrot, parsley root and celery root. These vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later.
• Simmer 15-20 minutes or until veggies are soft. Remove the vegetables, onion and meat.
• Cut one carrot into bite size pieces. Take the meat off the bone and cut into small pieces as well.
• Add the potatoes to the stock and cook until potatoes are tender (15-20 minutes).
• Add back the cut carrot and meat. Add 2 grated pickles and cook for a few minutes to soften them up.
• Season to taste and finish with sour cream (amount will depend on how much soup you've made). To ensure the sour cream dissolves properly, stir it in a separate coup with some hot broth and then add to the soup. Add parsley and serve hot.
• This soup will keep for several days, although the potatoes do get harder the longer it sits. My mom usually breaks the potatoes up before she puts it in the fridge, so they'll be easier to eat the next day.

DILL PICKLE SOUP

Steps:

• In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, stir in food coloring and serve with croutons.

POLISH DILL PICKLE SOUP

Steps:

• In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
• Combine flour and milk, add to broth, bring to a boil and remove from heat.
• Combine egg and butter and stir into broth.
• Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.