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Polish Dill Pickle Soup: Date Added: 17 Aug 2016
Listed in: Soups & Stews

6 cups vegetable stock or 6 cups chicken stock or 6 cups beef stock
4 large dill pickles, shredded
1/2 cup pickle juice, from the pickle jar
2 1/2 cups thinly sliced potatoes
2 tbsp instant flour
1 cup milk
1 egg
2 tablespoons soft butter chopped fresh dill
Sour cream
Salt and pepper

Cooking Instructions

In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid & potatoes. Bring to a boil, reduce heat and cook covered, over low heat until potatoes start to get soft (about 10 minutes).
Combine flour and milk, add to broth, bring to a boil and remove from heat. Combine egg and butter and stir into broth.
Return pot to the stove and heat through without boiling. Season with salt and pepper. Garnish with sour cream and or dill.

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