Polish Pickle Soup

After discovering that this dill pickle soup was totally a thing at the Polish Village Cafe in Hamtramck, my wife and her sister, who are obsessed with their Polish heritage, decided to make this a part of our repertoire. It sounds crazy but it works, and most people we introduce to it, love it.

Step: 1

Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.

Step: 2

Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.

Step: 3

Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.

Per Serving: 207 calories; protein 5.8g; carbohydrates 30.6g; fat 7.1g; cholesterol 22.5mg; sodium 2022.1mg.

The word “stew” can refer to 2 time a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.