Sour pickle soup

    (22)
    1 hour 25 min

    This Polish soup is made by cooking potatoes, mixed vegetables and dill pickles in a homemade beef stock. It's tangy, light and refreshing. Serve with a hunk of crusty bread.


    19 people made this

    Ingredients
    Serves: 6 

    • 450g beef neck bones
    • 165g mixed vegetables
    • 285g dill pickles, diced
    • 2 litres water
    • 350g potatoes, diced
    • 3 tablespoons plain flour
    • 250ml milk
    • salt to taste

    Method
    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. In a large saucepan, 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.

    Ingredients

    Beef neck bones may be special ordered from your local butchers.
    The neck bones are to make a beef stock. You can use ready made beef stock, if you prefer.

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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (16)

    by
    47

    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!  -  31 Oct 2006  (Review from Allrecipes US | Canada)

    by
    31

    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.  -  17 Dec 2006  (Review from Allrecipes US | Canada)

    by
    29

    Both my (Polish) Husband and I loved this soup!! It was good and easy.  -  18 Dec 2000  (Review from Allrecipes US | Canada)

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