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| Polish Dill Pickle Soup |
Made: July 22, 2012
Ingredients
- 5 tablespoons butter or margarine
- 5 medium carrots, shredded
- 2 large potatoes, cubed (about 2 cups)
- 3 large dill pickles, shredded
- 1 cup flour
- 1 cup sour cream
- Salt
- Pickle juice
Directions
- Combine 5 cups water, the butter, the carrots and potatoes in a saucepan
- Bring to a boil and cook until the potatoes are tender
- Add the pickles and continue to boil
- Meanwhile, whisk together the flour, sour cream and salt in a separate bowl
- Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken
- Bring to a boil, then remove from the heat
- Add pickle juice, to taste
I used my dutch oven instead of a saucepan, I like having the room, just in case. Although, my "paste" stayed paste in my soup, so I had clumps all around. So next time I might either add in the pickles after the paste or make the paste a cream. Either way, it had a really good taste.
For the pickle juice, I had 2 jars of pickle spears. I used about the remains of one jar and half of the other with about 10 pickle spears used overall.
(Recipe used: foodnetwork.com)
