Polish Dill Pickle Soup

Polish Dill Pickle Soup is a soup that serves 10. One serving contains 121 calories, 4g of protein, and 4g of fat. For $1.19 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It is perfect for Autumn. 406 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by A Family Feast . If you have pickle, butter, vegetable broth, and a few other ingredients on hand, you can make it. Overall, this recipe earns a rather bad spoonacular score of 32%. If you like this recipe, take a look at these similar recipes: Polish Dill Pickle Soup, Dill Pickle Soup, and How To Make Dill Pickle Soup.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

4 cups beef broth

2 tablespoons butter

2 cups shredded dill pickles (shred on large holes of a grater)

2 egg yolks

3 tablespoons all-purpose flour

1½ pounds new red potatoes, peeled and sliced into bite-sized slices

⅔ cup pickle liquid

2 cups vegetable broth

1 cup whole milk

Equipment:

sieve

bowl

pot

ladle

Cooking instruction summary:

In a medium to large pot, heat both broths and add potatoes. Cook until potatoes are just about tender and remove to a bowl using a spider or strainer. Set potatoes aside but keep broth hot.In a larger pot, melt butter over medium heat and add flour. Cook for three minutes.Add hot broth one third at a time, whipping each third to combine.In a medium bowl, mix milk with egg yolks to combine. Temper this egg mixture by adding ladles full of broth into the egg mixture, whipping each time until the egg mixture is hot, then add back into the pot.Add pickles, cooked potatoes and pickle juice and heat just to serving temperature but do not boil.Garnish with uncooked pickle slices, optional.

 

Step by step:


1. In a medium to large pot, heat both broths and add potatoes. Cook until potatoes are just about tender and remove to a bowl using a spider or strainer. Set potatoes aside but keep broth hot.In a larger pot, melt butter over medium heat and add flour. Cook for three minutes.

2. Add hot broth one third at a time, whipping each third to combine.In a medium bowl, mix milk with egg yolks to combine. Temper this egg mixture by adding ladles full of broth into the egg mixture, whipping each time until the egg mixture is hot, then add back into the pot.

3. Add pickles, cooked potatoes and pickle juice and heat just to serving temperature but do not boil.

4. Garnish with uncooked pickle slices, optional.


Nutrition Information:

Quickview
120k Calories
4g Protein
4g Total Fat
16g Carbs
2% Health Score
Limit These
Calories
120k
6%

Fat
4g
7%

  Saturated Fat
2g
15%

Carbohydrates
16g
6%

  Sugar
2g
3%

Cholesterol
47mg
16%

Sodium
915mg
40%

Get Enough Of These
Protein
4g
9%

Vitamin C
13mg
17%

Vitamin K
16µg
16%

Vitamin B6
0.24mg
12%

Potassium
412mg
12%

Phosphorus
93mg
9%

Vitamin B3
1mg
8%

Fiber
1g
8%

Manganese
0.15mg
8%

Vitamin B2
0.13mg
7%

Vitamin B1
0.1mg
7%

Vitamin A
332IU
7%

Selenium
4µg
7%

Calcium
63mg
6%

Folate
23µg
6%

Magnesium
23mg
6%

Iron
1mg
6%

Copper
0.1mg
5%

Vitamin B5
0.45mg
5%

Vitamin B12
0.25µg
4%

Vitamin D
0.55µg
4%

Zinc
0.43mg
3%

Vitamin E
0.22mg
1%

covered percent of daily need
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