Polish Dill Pickle Soup

Name: Polish Dill Pickle Soup
Ingredients: 2 tablespoons Butter; 1 cup Onions, Chopped, (we like the slight sweetness of white onion, but a Spanish onion will do nicely too); 1 cup Carrots, Chopped; 1 cup Celery, Chopped; 3 large Fresh Garlic Cloves, Chopped; 2 cups Potatoes, (choose either small white potatoes or red skin potatoes, stay away from Idaho/Russet potatoes as they will lose their shape and turn into total mush); 1/2 cup Great Lakes Polish Dill Pickle pouch pickles, cut into ½” Pieces; 2 cups Chicken or Vegetable Broth; 2 tablespoons Dill Pickle Brine (from the pouch); 2 tablespoons Fresh Dill Weed, Chopped; 1/3 to ½ cup Sour Cream; Pinch of Sugar (Optional)

greatlakespickling.com

Turn your favorite dill pickles into this beloved, creamy, Polish Dill Pickle Soup with this Great Lakes Pickling Company recipe.

View full recipe on greatlakespickling.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at greatlakespickling.com.

Share this recipe:

Cooking tools:

Potato masher
Chef's knife
Cutting board
Saucepan
Stove
Measuring cup
Measuring spoon
Wooden spoon

Ingredients

2 tablespoons Butter
1 cup Onions, Chopped, (we like the slight sweetness of white onion, but a Spanish onion will do nicely too)
1 cup Carrots, Chopped
1 cup Celery, Chopped
3 large Fresh Garlic Cloves, Chopped
2 cups Potatoes, (choose either small white potatoes or red skin potatoes, stay away from Idaho/Russet potatoes as they will lose their shape and turn into total mush)
1/2 cup Great Lakes Polish Dill Pickle pouch pickles, cut into ½” Pieces
2 cups Chicken or Vegetable Broth
2 tablespoons Dill Pickle Brine (from the pouch)
2 tablespoons Fresh Dill Weed, Chopped
1/3 to ½ cup Sour Cream
Pinch of Sugar (Optional)