Reviewed: Apr. 6, 2011

Soup came our wonderful! I am not a huge fan of this soup, but had some dill pickles I canned last Summer that came out kinda so-so. This was the perfect recipe to make use of the not-so-great dill pickles I made! I will make this again!

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Reviewer:

Becky

Reviewed: Feb. 22, 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.

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Reviewer:

Jen T.

Reviewed: Jan. 23, 2011

Even my ten year old LOVED this! Can't wait to share it with my book club (we read a Polish book) tomorrow night!!!

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Reviewer:

Niki

Reviewed: Oct. 28, 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.

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Reviewer:

Nekmor

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Reviewed: Apr. 30, 2010

I add sour cream and milk to give a little different taste. You can use Vegeta soup starter for some extra flavor. Love this soup. My husband's family is Polish and they think it's authentic.

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Reviewer:

Cindy C.

Reviewed: 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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Reviewer:

sheenagayle

Reviewed: Dec. 29, 2009

Am making this for New Year's Eve dinner tomorrow and we are having company :) I'm brave. I've used chopped cabbage and a diced carrot for vegetables. I increased the water by 2 cups and the pickles to 3 cups over all. I also used a cup of pickle juice. Once its cooled I'll stir in lite sour cream instead of flour and milk. Its summer here in New Zealand and its going to be warm tomorrow so I thought a cold soup would be a nice starter. I'm also making Polish lasagna, cabbage stew in my crockpot and Polish desserts. Should be good. It already tastes good hot :)

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Reviewer:

DrMim

Cooking Level: Expert

Reviewed: Nov. 12, 2008

I made this for lunch today. It was quite interesting. My husband likes it. My taste though is geared more toward spicy, which made this taste bland to me. I did follow the recipe very closely and I'm sure it came out just as it was supposed to. I won't be making it again but I give it 4 stars for originality and ease of preparation. Thanks for sharing.

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Reviewer:

LOSTIN_OZ

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

Reviewed: Sep. 25, 2008

more pickles

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Reviewer:

Julie

Cooking Level: Intermediate

Home Town: Frankenmuth, Michigan, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: May 31, 2008

LOVED THIS SOUP!!!!!!!!!!! Make it a again...it's not too pickly. I was nervous to try it because it sounds gross, but it's delicious.I threw in whatever I had laying around the house including celery, carrots, corn, green beans, mushrooms, onions. This soup is the best and my Polish family loved it!

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