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Polish Dill Pickle Soup

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“It sounds strange but I have been told by Polish friends about dill pickle soup in the past so it has to be worth a try if only to try something different.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 6 cups vegetable stock
  • 1 12 lbs pork steak, trimmed of fat, bones reserved, meat cut into 1-inch cubes
  • 4 large dill pickles, chopped
  • 23 cup pickle juice or 23 cup water
  • 6 medium red potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup ketchup
  • salt and black pepper

Directions

  1. Place stock in a 5- to 6-quart soup pot.
  2. Add pork, reserved bones, pickles and pickle juice.
  3. Bring to a boil, turn the heat down to a simmer and cook for 30 minutes or until pork is barely tender when tested with a fork.
  4. Remove bones.
  5. Add potatoes and ketchup.
  6. Bring back to a boil, then turn the heat down to a simmer and cook an additional 20 minutes or until potatoes are tender. Adjust seasonings.
  7. Ladle into warm bowls and serve with rye brea if you wish.

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