Zosias Polish Dill Pickle Soup Recipes

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.

OGóRKOWA: POLISH DILL PICKLE SOUP ON VEAL

Steps:

• Peel the vegetables, chop roughly into large pieces. If your meat is in one big piece, divide it a bit as well.
• Place all the veggies and the meat in a large cooking pot (I use a 5 qt / 5 litres pot).
• Pour the water in (enough to cover all the ingredients), and bring it to boil. Reduce the heat, add the spices and cook slowly. If scum appears, get rid of it with a slotted spoon.
• Peel the pickles, grate them on a box grater (large holes). If you're using a food processor, make sure the pickles won't turn into 'mush'.
• Melt butter in a small pot, add grated pickles, cover with a lid. Braise them for 8-10 minutes or so, stirring occasionally. make sure they don't stick to the pot.
• Let's check the main pot. When the meat comes off the bone (it can take 1,5 to 2 hours), take the soup off the heat. Gently pour the stock through a sieve into another pot.
• Peel 4 medium potatoes, chop them into cubes and add to the stock. Cook for 20 minutes on medium heat, until potatoes are almost soft.
• Add grated pickles and a few tablespoons of pickle juice. Have a taste - add more juice if you feel that the soup needs it.
• Add selected meat pieces, you can also add sliced carrot and parsley we've cooked.
• Grab a small pot of sour cream, add some hot stock into it. Mix well with a fork, then add some more stock, mix again. Then add that creamy mixture into the soup.
• Add chopped dill and season with salt and pepper. Have a taste and add more seasoning if needed.

POLISH PICKLE SOUP

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.

DILL PICKLE SOUP

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.

ZOSIA'S POLISH DILL PICKLE SOUP

Steps:

• In a large saucepan or soup pot with cover, combine chicken broth (or stock), bouillon, carrots, potatoes and celery.
• Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes).
• Do not over cook. Add pickles and continue cooking about 15 minutes.
• In a small bowl, beat milk and flour til smooth and stir in a small amount of the hot soup (to temper) and add to soup.
• Bring to the boil and cook til slightly thickened.
• Remove from heat.
• In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup.
• Add to soup and stir til smooth.
• Keep soup warm but DO NOT BOIL (the soup will curdle).
• Salt and pepper to taste
• Garnish with parsley and dill (optional).