Today is National Homemade Soup Day, the perfect excuse to try this creamy Polish Pickle Soup!
Ingredients:
2 tablespoons butter
1 medium onion, halved and sliced
4 cups chicken or vegetable broth
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:
Melt butter in a large pot. Saute onion until translucent, about 3 minutes.
Add broth, pickles, pickle liquid and potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender, about 20 minutes.
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.
Serve in heated bowls garnished with chopped fresh dill, if desired.
Photo & recipe courtesy of: http://easteuropeanfood.about.com/od/polishsoups/r/dillpicklesoup2.htm
