Polish Dill Pickle Soup

prep 15 min.

ready 45 min.

serves 8

It has been very cold and perfect for making soup. I recently ordered this at a favorite Cuban/Polish diner and thought I would give it a try. It does not have quite the pickle taste you would imagine. The pickle flavor is very subtle and tasty!

Ingredients

• 2 tablespoons butter

• 1 large sweet onion, peeled and chopped

• 1  cup celery, chopped

• 1  cup carrots, chopped

• 3 garlic cloves, minced

• 4 russet potatoes, peeled, quartered, and thinly sliced

• 8 cups vegetable broth

• 1 cup grated dill pickle, from 2-4 whole dill pickles

• 1 bay leaf

• 2 egg yolks

• 2-3 tablespoons pickle juice

• 1 tablespoon fresh chopped dill

• 1/2 cup sour cream

Instructions

1. Warm a large stock pot over medium heat and add the butter. When melted, add the onions. Sauté for 3-4 minutes. Then stir in the celery, carrots, and garlic. Sauté for another 6-8 minutes, stirring occasionally.

2. When the vegetables have softened, add the sliced potatoes, broth, grated pickle, and bay leaf. Bring to a boil and simmer the soup for 30 minutes, or until the potatoes are soft.

3. Remove the bay leaf. Use an immersion blender to puree the soup. Do not overdue it.

4. Remove 1 cup of soup base from the pot and whisk in the egg yolks. When complete put back in the pot and simmer for an additional 5-10 min.

5. Stir in 2 tablespoons dill pickle juice and fresh dill. Add salt and pepper to taste.

This is a very mellow pickle-flavored soup. If you want more of a dill taste add an additional 2 Tbs. pickle juice. I served this with Pirogies which I purchased from a Polish market. Serve with fresh dill and a spoonful of sour cream if desired. Enjoy this great soup!