Polish Dill Pickle Soup

Does anyone have a good recipe for polish pickle soup?  I have a coworker who made her handed down recipe and let me try it.  It was the best soup I have ever had.  I tried googling recipes but nothing looked comparable.

Ask your co-worker!!!

Alright smartie pants.    Sorry, I neglected to say that I did ask her for it.  She is very protective of it and added that it comes from her head.  Her cooking traditions were passed on to her hands-on.  She doesn't believe in written recipes, just recipes from the heart.

Never heard of it but I'll give you a recipe I bet will work: 2 polish pckles, and a carrot liquified in a blender,  32 ozs., chicken broth, cubed Yukon Gold taters, chopped Vidalia onions, fresh dill, fresh chopped parsley, fresh thyme, fresh minced garlic, ground pepper, the pickles should be salty enough 1/2 & 1/2, Cream sherry. simmer everything, except the cream sherry and 1/2 & 1/2, till the potatoes are nearly soft, lastly add 2 more rough cut polish pickles, then the 1/2 & 1/2, lastly the sherry, adjust seasonings, add a little butter roux, if you want it thickened. Sounds like it would work, but who knows? 

chewingthefat


Never heard of it but I'll give you a recipe I bet will work: 2 polish pckles, and a carrot liquified in a blender,  32 ozs., chicken broth, cubed Yukon Gold taters, chopped Vidalia onions, fresh dill, fresh chopped parsley, fresh thyme, fresh minced garlic, ground pepper, the pickles should be salty enough 1/2 & 1/2, Cream sherry. simmer everything, except the cream sherry and 1/2 & 1/2, till the potatoes are nearly soft, lastly add 2 more rough cut polish pickles, then the 1/2 & 1/2, lastly the sherry, adjust seasonings, add a little butter roux, if you want it thickened. Sounds like it would work, but who knows? 

 
Wow.  I'm impressed!  I may give that a try.  Thank you.

Here's the real deal from my mom's recipe box and clippings. Actually she has two recipes on the cards, but they are almost identical. The ingredients and text in parenthesis are the second recipe. Since they are near the same, I would venture a guess that the recipe is traditional. I never had this nor did my grandmother ever make it. My mom was a recipe packrat, but rarely would cook. Even though I don't know anything about this recipe, I would suspect that they are not talking about the same dill pickles that you might be used to from a store bottle and gives a different taste. My grandmother used to make dill pickles in a crock with a headstone that used a fermentation process that a scum would form on the top. There also was a hot brine process that was much like a half sour that she would make. These tasted very different from a deli style. 
 
3 Large Dill Pickles (3-4)
3 T Butter (2T)
6 C meat or vegetable stock
1 C sour cream (2/3 C)
2 T flour (1T)
 
Slice pickles and saute in butter and flour until wilted.
(Slice pickels and saute in butter and 1 cup of stock 30 min)
Add stock and simmer a 30 min.
(Add stock with which the sour cream and flour has been blended)
 
Strain and add the sour cream
 
For more tartness add some pickeling juice or lemon juice.

Interesting.  Never even heard of this and I have had more than my fair share of polish food (including several kinds of soup)
 

Many recipes showed up on a google.    ... The base can be cream/sour cream or tomato.   .... Chewwie's recipe above was a darn good guess and looks like worth trying.     ... A note I saw in one recipe was to use only deli style or homemade pickles made without vinegar.  ie. sour dill pickles made in salt-water brine old style.  Many people would drink this pickle juice straight.     ref: http://forums.plentyoffish.com/datingPosts4646662.aspx  
 
Before refrigeration. pickle soup was the winter version of the summer cucumber soup. So there would be many different recipes as there were cucumber soup recipes.

In my family, we made dill pickle soup with a ketchup base. This more widely known variation uses sour cream and, if you substitute vegetable stock for the chicken stock, it is completely vegetarian.
this soup can be enjoyed winter or summer.
Makes 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:

    * 2 tablespoons butter
    * 1 medium onion, halved and sliced
    * 4 cups chicken or vegetable both
    * 4 large garlic dill pickles, about 3 cups chopped
    * 2/3 cup liquid from pickle jar or water
    * 4 large potatoes, peeled and cut into 1/2-inch cubes
    * 2 tablespoons all-purpose flour
    * 1 cup sour cream
    * Salt and black pepper
    * Sugar to taste, if desired
    * Chopped fresh dill for garnish, if desired

Preparation:

   1. Melt butter in a large pot. Saute onion until translucent, about 3 minutes.

   2. Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.

   3. Blend flour with sour cream. Temper sour cream mixture with a little hot soup. Pour tempered sour cream into hot soup, whisking constantly until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened. Adjust seasoning, adding sugar if desired. Note:At this point, the soup can be left chunky or pureed to the velvety consistency of vichyssoise.

   4. Serve in heated bowls garnished with chopped fresh dill, if desired.

INGREDIENTS

* 2 tablespoons butter
* 1/2 cup all-purpose flour
* 7 cups chicken broth
* 1/2 cup finely chopped dill pickles
* 2 tablespoons dill pickle juice
* 2 tablespoons white sugar
* 1 tablespoon Worcestershire sauce
* 2 teaspoons minced garlic
* 4 teaspoons onion salt
* 1 teaspoon dill weed
* 1 teaspoon curry powder
* 1/2 teaspoon white pepper
* 2 bay leaves
* 2 cups warm milk

DIRECTIONS

1. Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.
___________________
www.worldnewsofcelebrity.com