Polish Sour Cucumber Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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Traditional Polish soup Ingredients:
2 large cans chicken or vegetable broth |
5 medium potatoes |
1/2 stick butter |
2 carrots (diced) |
1/2 teaspoon salt |
pepper |
1 pint sour cream |
4 dill pickles |
salt |
1/4 to 1/2 cup dill pickle juice |
1/2 teaspoon garlic (minced) |
1 bay leaf |
Directions:
1. Peel and dice potatoes. Place broth into a crock pot, bring to quick boil, add potatoes and boil them in the broth until soft. Meanwhile peel the pickles and grate them coarsely. Melt the butter in a frying pan, add pickles, carrots and garlic and let them cook until onions are soft and clear. Put the mixture into a pot, add bay leaf, salt, pepper and pickle juice. Taste and add a little dill pickle juice if necessary- the soup should have a pleasantly sour taste. Mix the sour cream with the flour and slowly stir into the soup. Allow to simmer until soup is lightly thickened. Season with salt and pepper. Ladle into bowls and with thick, crusty bread.
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