Polish Dill Pickle Soup Recipe - Allrecipes.com
Polish Dill Pickle Soup Recipe

Polish Dill Pickle Soup

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"Serve with your favorite hamburger. This soup tastes best chilled, the next day."

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Ingredients Edit and Save

Original recipe makes 6 - 8 servings Change Servings


  1. In a large pot, place neck bones, vegetables, and pickles. Add water. Cook over medium heat for 45 minutes.
  2. Add potatoes; cook until soft, about 20 minutes.
  3. Remove neck bones. Increase heat to medium-high. Combine flour and milk in a small bowl, and gradually stir into soup. Continue stirring until mixture boils. Season to taste with salt.
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Reviews More Reviews

Most Helpful Positive Review
Oct 31, 2006

Our favourite Polish restaurant serves pickle soup and we hoped this would be similar. WOOHOO! It was almost identical. I had homemade beef broth in the freezer so started with that and cooked diced carrots and pickles in it for 45 minutes, then added the potatoes, cooked till soft before adding the flour/milk. Yum-yum-yummy! My parents, who are not Polish loved it so much they took the leftovers home with them. I will be making this a lot!

Most Helpful Critical Review
Feb 24, 2011

I made this soup based on the ratings...for a 5-star recipe, I was very disappointed. The soup was exceptionally bland, and needed a lot of salt and pepper. It might be better if some beef broth or granules were added. For lack of a better word, it just tasted strange. I will definitely not make this again.

Dec 17, 2006

awesome! I used ground beef with fried mushrooms and onions. I also added some of the dill pickle juice to the soup and added whipping cream instead of flour and milk.

Oct 01, 2003

Both my (Polish) Husband and I loved this soup!! It was good and easy.

May 11, 2008

Very easy and quick to make. I added one thing, mostly because it's a main way I make soups. While boiling a large pot of water, I fried on med-heat 1 chopped onion and 2 chopped celery stalks until opaque (not browned). I added this mixture to the pot along with the diced carrots (I did not do mixed vegetables, just carrots). Of course, pickle juice was added and when the soup was completely finished, I stirred in a little bit of fresh chopped parsley. Excellent soup!!

Sep 25, 2008

more pickles

Oct 29, 2010

This was a GREAT recipe! I folllowed the recipe as written except used 1/2 water and 1/2 beef boullion, my wife loved it! To make it a little more interesting I added mini meatballs made as follows. 1 lb 8% fat ground beef 1 egg 1/4 cup bread crumbs 1/4 cup mustard 1 medium onion diced mixed ingredients and made mini meatballs which I cooked in a little beeft broth then drained and browned. I placed 5-7 meatballs in each bowl and we LOVED it. It really gave the flavor of a great hamburger with mustard and onion surrounded by the great dill pickle taste...we will definitely do this one again.

Jan 19, 2010

Delicious! I made this with bought beef stock and at the end I omitted the milk, stirring in a little sour cream when serving instead. Highly recommended - I shall definitely be making this again.


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  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 1 g
  • 1%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 560 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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