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Dill Pickle Soup
This Dill Pickle Soup tastes as great as babcia’s soup (polish grandmother’s).

It doesn’t take lots of time and long preparations. Once you try it, you will always want to eat it at least twice a week.

2  cups of chicken broth
2  chicken bullion cubes
3  medium carrots coarsely grated
1/4  of fresh cauliflower
1 cup of fresh green beans
1 cup of peeled and cubed potatoes or 1/2 cup of raw rice
1 cup of thinly sliced celery
5 polish dill pickles coarsely grated (from the jar)
½  cup of milk
1 tablespoons flour
1 egg
5 tablespoons of sour cream
salt and pepper

1/2 teaspoon of fresh parsley finely chopped (optional)
1/2 teaspoon fresh dill finely chopped (optional)

In a large saucepan or soup pot with cover, combine chicken broth (or stock), bouillon, carrots, potatoes and celery.

Bring to a boil, reduce heat and cook covered, over low heat, till potatoes start to get soft (about 10 minutes).

Do not overcook. Add pickles and continue cooking about 15 minutes.
In the meantime in a small bowl, beat milk and flour till smooth and stir in a small amount of the hot soup (to temper) and add to soup.

Bring to the boil and cook until slightly thickened.

Remove from heat.

In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup.

Add to soup and stir till smooth.

Keep soup warm but DO NOT BOIL (the soup will curdle).

Salt and pepper to taste

Garnish with parsley and dill (optional).


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