Dill Pickle Soup - Polish Village Hamtramck Copycat Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is lower in sodium.

dill pickles

🥗Healthier: fermented cucumbers

💰Cheaper: store-brand pickles

Fermented cucumbers provide probiotics.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a plant-based protein alternative.

Start by preparing the ingredients: peel and shred the carrots, peel and cube the potatoes, and shred the pickles using a mandolin.

Melt butter in a medium-sized stock pot over medium heat.

Add the shredded carrots to the pot and let them soften for a bit.

Next, add the cubed potatoes, chicken stock, and water to the pot; bring to a boil and maintain a low boil until the potatoes are soft.

While the potatoes are cooking, prepare the sour cream mixture by whisking together flour, salt, and sour cream until fully combined.

Once the potatoes are soft, gradually whisk in the sour cream mixture to the pot.

Add the shredded pickles and pickle juice to the pot and bring the entire mixture back up to a boil.

Once boiling, the soup is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens