Ingredients
- 5 tablespoons butter or margarine
- 5 medium carrots, shredded
- 2 large potatoes, cubed (about 2 cups)
- 3 large dill pickles, shredded
- 1 cup flour
- 1 cup sour cream
- Salt
- Pickle juice
Directions
Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By lemonsky
Ferndale, MI
on April 14, 2013
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This was a great dill pickle soup recipe! Not too thick not too thin. Everyone loved it-we're from Michigan and used to go to Hamtramck when we lived nearby. This recipe will go in my prized recipe collection.
By LindaSchmitt8805
on March 19, 2013
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Wow this was bad. I appreciated learning a new way to thicken soups but that was it. A complete waste of ingredients. I like all of the ingredients alone but combined they were really bad. I can not imagine a way to improve it. I tried seasoning and reseasoning to no avail. In all fairness I am not Polish and this may be a traditional dish that I just don't get.
By Molly Wanda
Saginaw, MI
on March 18, 2013
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I enjoyed this soup at The Polish Village Cafe' and I am very excited I can make it at home anytime for my family. Absolutely delicious...
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