Polish Dill Pickle Soup

there's a reason i couldn't find a link to a recipe for Polish Dill Pickle Soup on tastespotting.com and it is this-
dill pickle soup is an ugly fucking soup. and i guess i never realized that site was first a food photography site and second an eclectic collection of recipes.

anyway, i pickled my own pickles a couple weeks ago. see photo for evidence:


i ended up with two quart-sized jars and no plan to use them. the whole thing was mostly experimenting after all.
and then on Saturday afternoon it hit me.

don't be fooled. i thought it would be like drinking warm pickle juice too but no no no. pickle soup is a savory, potato-laden dream. low-fat, high sodium, and not much redeeming nutritional value.

gather your ingredients (i was missing the celery):


cube the potatoes, shred the carrots and then pickles (separately) in your food processor:


follow the more complicated steps to add milk, flour, egg & sour cream and voila:


delicious pickle soup.

i went through a few recipes before i found this one on cooks.com, a website i generally have very little luck with.

the link: Dill Pickle Soup

the recipe:

DILL PICKLE SOUP

8 c. chicken stock or broth 2 chicken bouillon cubes 2 med. carrots, coarsely grated 2 c. peeled and cubed potatoes 1 c. thinly sliced celery 5 coarsely grated dill pickles 1/2 c. milk 2 tbsp. flour 1 egg 5 tbsp. sour cream Salt and pepper to taste Finely chopped parsley, if desired Finely chopped fresh dill, if desired In large saucepan or soup pot with cover, combine chicken stock or broth, bouillon cubes, carrots, potatoes and celery. Cook, covered, over low heat until potatoes are soft, about 10 minutes. Do not overcook, add pickles and continue cooking 15 minutes. In small bowl, beat milk and flour until completely smooth, stir a small amount of hot soup into flour mixture. Mix until smooth and return to soup pot, stirring until well combined. Bring soup to a boil stirring frequently soup is slightly thickened. Remove from heat. In a small bowl, beat egg with sour cream until smooth. Pour a small amount of hot soup into sour cream mixture and mix thoroughly. Return sour cream mixture to soup pot and stir until smooth. Keep sour cream warm but do not boil after this point or egg/sour cream will curdle. Add salt and pepper to taste. Garnish with parsley and dill, if desired. Makes about 10 servings.