| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 225 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 34 mg |
| Sodium | 453 mg |
Reviews
I am so glad I found these reviews on my iPad. The onion is a good idea for sure. I made a smaller batch. Cooked the veggies in the chicken stock…added more later didn’t measure
Need to watch the episode before trying this. You can see the girl is super nervous — but, you will see how she did it differently than it is in this recipe. Quite a difference. She added the pickles way at the end with just a few minutes left. Pickle juice was absolutely the last item added. Gotta watch it again to get this right. Unfortunate. She make a huge batch and this is not sized correctly as others have mentioned. Plus, the instructions are pretty thin on this as compared to the show. I guess watching the show is the only way to get to “right.”
This recipe is obviously missing the main liquid which is usually chicken broth. (5-6 cups) If you look at the amount of flour you know this recipe is incorrect. I don’t understand why it hasn’t been corrected.
I have had this soup at the restaurant but have not seen the episode. The recipe makes a thicker soup than I had but it was not a deeply flavored one.
If you sauté an onion until soft and then begin the directions you will get a pretty authentic flavor. However, if you add chicken base or stock ad a little dill at the end, you will have a better soup. I found that I needed a full cup of pickle juice to balance the sweetness of the carrots and it was not too salty at all. I used the refrigerated Jewish style dill pickles.
If you sauté an onion until soft and then begin the directions you will get a pretty authentic flavor. However, if you add chicken base or stock ad a little dill at the end, you will have a better soup. I found that I needed a full cup of pickle juice to balance the sweetness of the carrots and it was not too salty at all. I used the refrigerated Jewish style dill pickles.
Added 3 cups of milk, onion powder and white pepper. Salt to taste. Used 1 cup of chopped dill pickle slices and 1 cup of pickle juice. Read the reviews after I made it. Chicken broth instead of water may be water may be better but may add more salt. Next time I’ll also start with chopped onions. Four stars with modifications!
Have eaten at this restaurant – it’s a family favorite but far from home. LOVED this recipe and have made it several times.
Very good recipe, to start with, but I cut back on the flour to 3/4 cup and I used homemade smoked chicken broth instead of water and also added the chicken used to make the broth back into the soup.
This was a great dill pickle soup recipe! Not too thick not too thin. Everyone loved it-we’re from Michigan and used to go to Hamtramck when we lived nearby. This recipe will go in my prized recipe collection.
Wow this was bad. I appreciated learning a new way to thicken soups but that was it. A complete waste of ingredients. I like all of the ingredients alone but combined they were really bad. I can not imagine a way to improve it. I tried seasoning and reseasoning to no avail. In all fairness I am not Polish and this may be a traditional dish that I just don’t get.
I enjoyed this soup at The Polish Village Cafe’ and I am very excited I can make it at home anytime for my family. Absolutely delicious…