Dill Pickle Soup

10 ingredients
8 steps

Ingredients

  • 8 c. chicken broth
  • 2 chicken bouillon cubes
  • 2 medium carrots, coarsely grated
  • 2 c. peeled, cubed potatoes
  • 1 c. thinly sliced celery
  • 5 coarsely grated Polish dill pickles
  • 1/2 c. milk
  • 2 Tbsp. flour
  • 1 egg
  • 5 Tbsp. sour cream

Directions

  1. 1
    Combine and cook the first 5 ingredients, covered, for 10 minutes.
  2. 2
    Add pickles; cook 15 minutes more.
  3. 3
    Beat milk and flour until smooth; return to pot.
  4. 4
    Boil soup until thickened.
  5. 5
    Remove from heat.
  6. 6
    Beat egg with sour cream.
  7. 7
    Pour some hot soup into sour cream mixture; add to soup.
  8. 8
    Do not boil soup after sour cream has been added, or sour cream will curdle.

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