* Exported from MasterCook *
Polish Village Cafe Dill Pickle Soup
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups chicken broth
2 chicken bouillon cubes
2 medium carrots -- coarsely grated
2 cups potatoes -- peeled and cubed
1 cup celery -- thinly sliced
5 polish dill pickles -- coarsely grated ( from the jar)
1/2 cup milk
2 tablespoons flour
1 eggs
5 tablespoons sour cream
salt and pepper -- to taste
To Garnish:
1/2 teaspoon fresh parsley -- finely chopped (optional)
1/2 teaspoon fresh dill -- finely chopped (optional)
In a large saucepan or soup pot with cover, combine chicken broth (or stock), bouillon, carrots, potatoes and celery. Bring to a boil, reduce heat and cook covered, over low heat, til potatoes start to get soft (about 10 minutes). Do not over cook.
Add pickles and continue cooking about 15 minutes.
In a small bowl, beat milk and flour til smooth and stir in a small amount of the hot soup (to temper) and add to soup.
Bring to the boil and cook til slightly thickened.
Remove from heat.
In a small bowl, beat egg with sour cream till smooth and stir in a small amount of the hot soup. Add to soup and stir til smooth.
Makes 10 servings
Prep time: 45 mins
Total time: 1 1/2 hours
"This Dill Pickle Soup tastes just like the one they serve at the Polish Village Cafe in Hamtramck, MI, a long time Polish city next to Detroit. If you ever get a chance, stop into eat there. If you grew up Polish, it feels like you're eating in Grandma's basement. Enjoy!"
"Well, reading the reviews kinda surprised me at first. They were mostly negative. So i thought i would use them to "tweek" this recipe before i made it. I used three cups of potatoes instead of two...cut into very small cubes and used a whole cup of half and half instead of a half cup of milk..and added one more spoon of flour. Also i increased the sour cream to 8 ounces and all i can say is "WOW"!!! the recipe has the right ingredients and method...just needed an adjustment. I have been going to polish village for 20 years and i applaud them...this soup the way i made it is probably as close as you can get without actually going there!!!"
By rattatouille on February 06, 2011 | 1189997
Cuisine:
"Eastern European"
Source:
"Food dot com posted by brian48195"
S(Formatted by Chupa Babi):
"May 2011"
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Per Serving (excluding unknown items): 107 Calories; 4g Fat (31.8% calories from fat); 6g Protein; 12g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 1210mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 1115 0 0 0 0 0 0 0 0
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