Posted by: timscooking | February 26, 2010

Dill Pickle Soup? Yes!

Hamtramck, Michigan is an interesting town in that, unlike many Polish communities in other cities, for example Chicago, it is completely surrounded by the city of Detroit and yet has its own city government, services and school system.  This is where I was born and spent many of my formative years. It has changed ethnically over the years to include a wide variety of eastern European and Middle Eastern groups but there is still a large population of folks of Polish descent and also recent Polish immigrants living within its confines. One of the staple items on the menu of most of the Polish restaurants and in the Polish delis is dill pickle soup.

Recently, I thought I might give it a try to make my own, so after doing some online research, here is my take on this menu staple. Add some good hearty rye bread and you’ve got quite a meal.

Dill Pickle Soup

8 c. chicken stock or broth

2 med. carrots, coarsely grated

2 c. peeled and cubed potatoes

1 c. thinly sliced celery

1 16 oz. jar dill pickles, grated

1 – 2 c. pickle brine reserved from pickle jar

1 teaspoon dill weed

1/2 c. milk

2 tbsp. flour

1 egg

5 tbsp. sour cream

Salt and pepper to taste

Finely chopped parsley, if desired

In large saucepan or soup pot with cover, combine chicken stock or broth, carrots, potatoes and celery. Cook, covered, over low heat until potatoes are soft, about 10 minutes. Do not overcook, add pickles and continue cooking 15 minutes.

In small bowl, beat milk and flour until completely smooth, stir a small amount of hot soup into flour mixture. Mix until smooth and return to soup pot, stirring until well combined. Bring soup to a boil stirring frequently soup is slightly thickened. Remove from heat. Use a potato masher to break up some of the potatoes.

In a small bowl, beat egg with sour cream until smooth. Pour a small amount of hot soup into sour cream mixture and mix thoroughly. Return sour cream mixture to soup pot and stir until smooth. Keep sour cream warm but do not boil after this point or egg/sour cream will curdle. Add salt and pepper to taste. Garnish with parsley , if desired.

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Responses

  1. This sounds awesome! You will have to make it when I come over one night! Good old Polish cooking!


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