I never new there was such a thing until one of my bosses mentioned it one day and I had to try it. With all the rain and cold weather we have had it’s a good warm up recipe.
Dill Pickle Soup
• 8 cups chicken broth
• 2 chicken bouillon cubes
• 2 medium carrots , coarsely grated
• 2 cups potatoes , peeled and cubed
• 1 cup celery , thinly sliced
• 5 polish dill pickles , coarsely grated (from the jar)
• 1/2 cup milk
• 2 tablespoons flour
• 1 egg
• 5 tablespoons sour cream
• Salt and pepper
• 1/2 teaspoon fresh parsley , finely chopped (optional)
• 1/2 teaspoon fresh dill , finely chopped (optional) or more if you like dill
Directions : In a large saucepan or soup pot with cover chicken with water and add bouillon.
Bring to a boil and simmer until tender.
Remove chicken and cube or shred and return to broth.
Add carrots, potatoes and celery.
Bring to a boil, reduce heat and cook covered, over low heat, till 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 till smooth and stir in a small amount of the hot soup (to temper) and add to soup.
Bring to the boil and cook till 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 till smooth.
Keep soup warm but DO NOT BOIL (the soup will curdle).
Salt and pepper to taste and add dill and parsley
(Note: You can make it without the chicken and just the broth, but it isn’t as good)