Polish Pickle Soup
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Recipe Summary Polish Pickle Soup
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.Ingredients | Rosemary's Baby Polish Poster4 tablespoons butter4 medium potatoes, diced1 pound carrots, sliced1 ½ cups finely chopped dill pickles½ cup all-purpose flour3 tablespoons dill pickle juice2 tablespoons minced garlic1 tablespoon Worcestershire sauce1 tablespoon onion salt1 tablespoon white sugar1 ½ teaspoons dried dill weed1 teaspoon curry powder½ teaspoon ground white pepper9 cups chicken broth2 cups warm milk2 bay leavessalt to tasteDirectionsMelt 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.Info | Rosemary's Baby Polish Posterprep: 15 mins cook: 1 hr 10 mins total: 1 hr 25 mins Servings: 10 Yield: 10 servings
TAG : Polish Pickle SoupSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,