Amazing Dill Pickle Soup
Amazing Dill Pickle Soup recipe
Yield
8 servingsPrep
10 minCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | cups |
water
|
|
| 1 ½ | pounds |
soup bones
|
* |
| 8 | ounces |
mixed vegetables
|
|
| 1 | cup |
pickles, dill
shredded |
|
| ½ | cup |
sour cream
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
dill pickle liquid
|
* |
|
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.7 | l |
water
|
|
| 680.4 | g |
soup bones
|
* |
| 231.2 | ml/g |
mixed vegetables
|
|
| 237 | ml |
pickles, dill
shredded |
|
| 118 | ml |
sour cream
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
dill pickle liquid
|
* |
| 1 | x |
salt
to taste |
*
|
Directions
Rinse vegetables and soup bones, clean, prepare stock and drain off. Shred dill pickles into fine strips.
Garnish soup with flour and cream, bring to a boil; add uncooked dill pickles, pickle juice, and salt to taste. Heat. The shredded pickles may also be added when cooked.
Serve with potatoes, dropped noodles or cooked farina cooled and cut into cubes.
