Dill pickle soup (Огіркова зупа)

Name: Dill pickle soup (Огіркова зупа)
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 large carrots, peeled and sliced or grated; 2 medium onions, cubed; 2 cups dill pickles cubed or grated; 3 medium potatoes, peeled and cubed; 9 tbsp sour cream; 3 tbsp flour; 2 cups chicken broth; 8 cups vegetable broth; 2 cups water; 4 tbsp butter; 1/2 tsp black pepper; 2 tsp salt; 5 tsp dried dill

sjs2020 @sjs2020

The closest I can get to the recipe my grandma brought home from Poland

sjs2020 @sjs2020

The closest I can get to the recipe my grandma brought home from Poland

Saved

Ingredients

1 hr

8 servings

2large carrots, peeled and sliced or grated
2medium onions, cubed
2 cupsdill pickles cubed or grated
3medium potatoes, peeled and cubed
9 tbspsour cream
3 tbspflour
2 cupschicken broth
8 cupsvegetable broth
2 cupswater
4 tbspbutter
1/2 tspblack pepper
2 tspsalt
5 tspdried dill

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Steps

1 hr

1

Heat butter in large stock pot over medium heat.
2

Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and potatoes cook for 3 more minutes.
3

Instructions
In a medium bowl whisk together sour cream, flour and 8 tablespoons of dill pickle juice.
4

Add both broths to and bring to a boil. Once boiling, reduce heat to medium and cook for 20 minutes or until potatoes are soft.
5

Stir in salt, pepper, dill, sour cream and flour mixture into the pot.
6

Add 2 cups of water. Cook for another 5 minutes.
7

Remove from heat and serve with fresh bread or a baguette