Polish Village Cafe Dill Pickle Soup Recipes

POLISH PICKLE SOUP - ZUPA OGóRKOWA

Steps:

• In a large saucepan, bring the stock to a boil. Add potatoes, carrots, parsnip, and celery. Return to the boil, reduce heat, and simmer until vegetables are tender.
• Add pickles and any accumulated juices, and combine well.
• Temper the sour cream in a small heatproof bowl by adding a few ladles of hot soup and whisking constantly.
• Transfer the tempered sour cream back to the soup, and heat through until starting to simmer but do not boil or the sour cream will break.
• Serve hot in heated bowls with chopped fresh dill and slices of rye bread with caraway seeds .

POLISH DILL PICKLE SOUP

Steps:

• 1. Place kielbasa in soup pot. Cover with 1 inches of water. Bring to a boil. Lower heat and simmer 1/2 hour.
• 2. Remove kielbasa from pan saving liquid. Slice kielbasa to desired thickness and set aside.
• 3. In a separate skillet heat the bacon fat or butter and saute the onion till soft. Add that to the reserved juice in the kielbasa pot.
• 4. To the kielbasa pot add 1cup water, pickle juice, salt and pepper. Bring to boil. Add potatoes and carrots. Cook uncovered for 20 minutes.
• 5. Combine sour cream and flour in a medium bowl, then slowly stir in 1/2 cup of the broth until smooth.
• 6. Whisk that mixture back in the sauce pan. Bring just to a boil then remove from heat.
• 7. Stir in the chopped pickles, kielbasa and dill.
• 8. Simmer 5 minutes.

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.