Polish Pickle Soup recipe made in a clay pot



  • Mix in the fried grated pickles into the tender potato broth. Mix 1 T of flour in the one cup of milk (or if you want to be very cream use 1/2 C of sour cream instead of the milk) and add to the potato, pickle broth. Cook about 4 mins more but do not boil. 


  • Peel 10 small dill pickles or 3 big pickles. Grate the peeled pickles to make 2 cups of coarsely grated pickles. Fry the the pickle pieces in 2 T of butter for a 3 mins.

    Peal and slice about 2 cups of a potatoes. Yukons or red potatoes have a very good creamy texture for this recipe. Cook the potatoes and carrot pieces in 5 Cups of vegetable broth with 3 T of chopped dill, until tender. 


  • Taste the soup and add a little of the pickle juice from the pickle jar to get your desired sour flavor. Cook for a few minutes more. 


  • Serve hot with a dab of sour cream or creme fraiche and fresh dill sprinkled on top.