Mypicklesoup Recipes

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POLISH PICKLE SOUP



Polish Pickle Soup image

After discovering that this dill pickle soup was totally a thing at the Polish Village Cafe in Hamtramck, my wife and her sister, who are obsessed with their Polish heritage, decided to make this a part of our repertoire. It sounds crazy but it works, and most people we introduce to it, love it.

Provided by JonahLuck

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 17

4 tablespoons butter
4 medium potatoes, diced
1 pound carrots, sliced
1 ½ cups finely chopped dill pickles
½ cup all-purpose flour
3 tablespoons dill pickle juice
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon onion salt
1 tablespoon white sugar
1 ½ teaspoons dried dill weed
1 teaspoon curry powder
½ teaspoon ground white pepper
9 cups chicken broth
2 cups warm milk
2 bay leaves
salt to taste

Steps:

  • Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
  • Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.
  • Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.

Nutrition Facts : Calories 207 calories, Carbohydrate 30.6 g, Cholesterol 22.5 mg, Fat 7.1 g, Fiber 3.8 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 2022.1 mg, Sugar 7.9 g

DILL PICKLE SOUP



Dill Pickle Soup image

Finely chopped dill pickles are combined with lots of seasonings in chicken broth to make a very unique soup. This does sound like an odd recipe, but it really is good!

Provided by Heather K.

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
½ cup all-purpose flour
7 cups chicken broth
½ cup finely chopped dill pickles
2 tablespoons dill pickle juice
2 tablespoons white sugar
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
4 teaspoons onion salt
1 teaspoon dill weed
1 teaspoon curry powder
½ teaspoon white pepper
2 bay leaves
2 cups warm milk

Steps:

  • Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 13.7 g, Cholesterol 12.5 mg, Fat 4.2 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 1116.6 mg, Sugar 6.4 g

DILL PICKLE SOUP



Dill Pickle Soup image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 8

5 tablespoons butter or margarine
5 medium carrots, shredded
2 large potatoes, cubed (about 2 cups)
3 large dill pickles, shredded
1 cup flour
1 cup sour cream
Salt
Pickle juice

Steps:

  • Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
  • Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.

DILL PICKLE SOUP



Dill Pickle Soup image

This soup is made from a century-old Swiss recipe. Traditionally it is a winter soup, but we serve it year-round because of the demand.-Nancy Ross, Salem, Oregon More Pickle Recipes»

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 18

1 cup butter, cubed
1/2 medium onion, finely chopped
3 to 4 garlic cloves, minced
1/2 cup all-purpose flour
1-1/2 quarts chicken broth
1 cup white wine or additional chicken broth
12 ounces dill pickles, shredded or finely chopped (about 1-1/2 cups)
3 tablespoons sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon dill weed
1 teaspoon curry powder
1/2 teaspoon white pepper
2 bay leaves
2 cups warm whole milk
Dash green food coloring, optional
Croutons, optional

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.

Nutrition Facts : Calories 264 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1579mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

PICKLE SOUP (OGóRKOWA ZUPA)



Pickle Soup (Ogórkowa Zupa) image

Sour flavors are common in Polish cooking, as with the subtle tang of white borscht and red borscht and with the vinegary sauerkraut found in dishes like bigos. Ogórkowa zupa fits perfectly into that tradition. There are as many variations as there are Polish cooks, but the key component - sour dill pickles - is always present. Here, the pickles are grated and gently cooked with garlic and bay leaves, then added along with their brine to a hearty blend of root vegetables in broth. In Polish households, soups usually start off most meals; the generous helping of vegetables in this version makes it a full meal. Serve with some good crusty bread, and feel free to add shredded chicken or even kielbasa if you'd like.

Provided by Kasia Pilat

Categories     soups and stews

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

6 to 8 cups vegetable or chicken stock
3 large carrots, peeled and coarsely grated
1 small celery root, peeled and cut into 1/2-inch pieces
1 medium parsnip, peeled and cut into 1/2-inch pieces
3 large russet potatoes, peeled and cut into 1/2-inch pieces
7 sour dill pickles (8 to 9 ounces) with 1 1/2 cups brine from the jar (see Tip)
3 tablespoons unsalted butter
4 garlic cloves, finely chopped
3 dried bay leaves
Salt and black pepper
1/4 cup sour cream, for serving (optional)
Chopped fresh dill, for serving (optional)

Steps:

  • In a large pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. The vegetables should be covered with stock, so add more as needed. Bring to a boil over high heat. Cover and reduce the heat to medium-low. Rapidly simmer until all the vegetables are fork tender, about 10 minutes. Reduce heat to low.
  • While the vegetables are cooking, coarsely grate the pickles. You should have approximately 1 cup densely packed grated pickles. Melt the butter in a small frying pan over medium heat until it starts to brown. Stir in the garlic and bay leaves and cook until fragrant, about 1 minute. Add the grated pickles and reduce the heat to medium-low. Cover and cook, stirring once, until the pickles become softer, 8 to 12 minutes.
  • Add the pickle mixture to the pot with the vegetables, along with 1 cup of the pickle brine. Taste, then season with salt and pepper. The soup should already be salty from the broth, pickles and their brine, so add salt carefully. Add up to 1/2 cup more brine if you want a more sour taste. Remove and discard the bay leaves.
  • If using sour cream, temper the cream so it doesn't curdle: In a cup, mix the sour cream with 1 to 2 tablespoons of cold water, stirring well after each addition, then repeat with 1 to 2 tablespoons of the soup. Add the tempered cream to the pot. Bring to a simmer and heat through, about 5 minutes. Taste and adjust seasonings.
  • To serve, ladle the soup into bowls. Top with chopped dill and black pepper.

MY PICKLE SOUP



My Pickle Soup image

Make and share this My Pickle Soup recipe from Food.com.

Provided by Lori 13

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups chicken stock
2 cups potatoes (peeled, cubed)
2/3 cup pickle juice, from pickle jar
4 large dill pickles (grated)
1 cup mashed potatoes
1 tablespoon butter
1 cup sour cream
salt & fresh ground pepper (to taste)

Steps:

  • Bring stock, potatoes and juice to a boil. Reduce. Simmer 10 minutes.
  • Add pickles, potatoes and butter. Simmer 2 minutes.
  • Stir in sour cream, salt and pepper. Heat through.

Nutrition Facts : Calories 318.8, Fat 16.9, SaturatedFat 9.2, Cholesterol 44, Sodium 1673, Carbohydrate 33.8, Fiber 3.9, Sugar 8, Protein 9.1

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