Description
A creamy and tangy Polish-inspired soup that blends the flavors of dill pickles, sour cream, and chicken broth for a comforting, unique dish. Perfect for pickle lovers looking for something savory with a hint of tang.
Ingredients
Scale
- 4 cups chicken broth
- 2 large dill pickles, finely chopped
- 1/2 cup pickle juice
- 1 cup diced potatoes
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- In a large pot, combine chicken broth, dill pickles, pickle juice, potatoes, onion, and carrots. Bring to a boil, then reduce heat and simmer until vegetables are tender.
- In a separate saucepan, melt butter over medium heat. Stir in flour to form a roux. Gradually whisk in milk until smooth.
- Slowly add the milk mixture to the soup, stirring constantly. Cook until slightly thickened.
- Remove from heat and stir in sour cream. Season with salt and pepper.
- Serve hot, garnished with fresh dill.
Notes
- Adjust the amount of pickle juice depending on your preferred level of tanginess.
- For a thicker soup, increase the amount of flour in the roux.
- Prep Time: 10 minutes
- Cook Time: 25 minutes