Polish Dill Pickel Soup

One of my colleagues at work shared this recipe with me because she had heard I liked to cook. Thank goodness she did! This soup is a winner. I had three people over for lunch. Since I did not know what their reaction would be, I served them small portions and then placed the soup bowl in the middle of the table for them to help themselves to more soup if they liked it. And like it they did. Garnish each bowl with a large dollop of plain yogurt and fresh finely snipped dill. One of the guests said it tasted just like dill potato chips.

6 cups  chicken stock  I used Better than Bouillon but home made would be best

4 large dill pickles to equal one cup, shredded

1/2 cup dill pickle juice

4 cups thinly sliced potatoes

2 tablespoons  flour

1 cup milk

1 egg

2 tablespoons soft butter

Garnish: chopped fresh dill, yogurt, salt and pepper


In a large saucepan  combine stock, pickles, pickle liquid  and potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft. Combine flour and milk, add to broth, bring to a boil and remove from heat. Combine egg and butter and stir into broth. Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with yogurt and fresh snipped dill.

The original recipe said that it serves 10 but for my luncheon, it was more like 6.