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
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Creamy Pumpkin Pasta with Peas and Toasted Walnuts {Vegan}

Hummusapien

Grilled Porterhouse Pork Chops

A Family Feast

Strawberry Dream Cookies

Food Fanatic

Lasagna Soup

Taste of Home

Whole Wheat Banana Pancakes

Sallys Baking Addiction