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:
covered percent of daily need
