Wha???? Yup, I can't imagine it either, but when a friend posted that she was making dill pickle soup, I was intrigued and disgusted and really wanted to try it. I like anything with dill pickles, so I was in. But once you read that it's a creamy soup, you begin to wonder will it curdle, and then you envision the color of it, an odd shade of green.
Slow Cooker Polish Pickle Soup
4 cups diced, peeled potatoes
2.5 cups dill pickles, diced or sliced
1/2 cup to 2/3 cup pickling liquid from the jar, depending on how “pickley” you want your broth to taste
4 cups chicken (or vegetable) broth
1 tsp whole black peppercorns
1 finely chopped onion
2 Tbsp all purpose flour
3 Tbsp butter
1 cup sour cream
1. In the slow cooker, combine potatoes, pickles, pickling liquid, broth and peppercorns.
2. In a microwave safe bowl, combine onion, flour and butter. Microwave
on high for 2 minutes, mix well and return to the microwave for 2
minutes more. The onions should be translucent, the butter melted and
the flour clinging to the buttery onions.
3. Scoop a ladleful of the broth mix into the bowl af onions, mix well
to loosen up the flour mixture and make sure it wont lump up on you. Add
the bowl’s content to the slow cooker and mix well.
4. Cook on low for 6-7 hours (or on high for about 4 hours), until the
potatoes are fork tender but not falling apart. Gradually add sour cream
while stirring constantly.
Stay hungry my friend!