Wisconsinite Polish Dill Pickle Soup

Pedro Arellano

A traditional Polish soup. This version tastes a lot like the soup served at Polish Fest in Milwaukee WI.

4 Tbs butter

3 Whole carrots, trimmed and finely diced

1 Whole leek, cleaned, thinly diced

1 Large russet potato, peeled and diced

1 Jalapeno pepper, seeds removed and diced

5 Cups good chicken stock

1 Tb all-purpose flour

⅓ Cup cold water

1 Cup sour cream

2 Cups dill pickle juice

¾ to 1 Cup diced dill pickles

½ Tb cracked black pepper

½ Tb Old Bay Seasoning

Melt the butter over medium heat in a stockpot. Toss in the carrots, leeks, jalapeno, and potatoes. Stir and continue to saute for 3 to 5 minutes

Add the chicken stock and bring to a boil. Once boiling, reduce the heat and bring to a simmer. Simmer for 15 to 20 minutes. Add the pickle juice, pickles, pepper, and Old Bay Seasoning. Stir to combine.

Add the water, sour cream, and flour to a small bowl, and whisk to a smooth consistency. This will serve to thicken the soup.

Wait for the soup to come to a simmer, then take your whisk and slowly add the sour cream mixture, stirring all the while. Cover and let the mixture cook for another 5 minutes. The soup needs to come to a simmer in order for the flour to thicken the soup.

from wegottaeat dot com which appears to be defunct.

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