Polish Pickle Soup

After discovering that this dill pickle soup was totally a thing at the Polish Village Cafe in Hamtramck, my wife and her sister, who are obsessed with their Polish heritage, decided to make this a part of our repertoire. It sounds crazy but it works, and most people we introduce to it, love it.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 207 Calories

Ingredients

• 1 tablespoon white sugar
• ½ cup all-purpose flour
• 4 tablespoons butter
• salt to taste
• 2 cups warm milk
• 2 tablespoons minced garlic
• 2 bay leaves
• ½ teaspoon ground white pepper
• 1 tablespoon Worcestershire sauce
• 1 teaspoon curry powder
• 9 cups chicken broth
• 1 ½ teaspoons dried dill weed
• 1 tablespoon onion salt
• 1 pound carrots, sliced
• 4 medium potatoes, diced
• 1 ½ cups finely chopped dill pickles
• 3 tablespoons dill pickle juice

Recipe Instructions

Step 1

Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.

Step 2

Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.

Step 3

Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.