Pickle Soup

Let the pickles and the pickle juice do their thing with this refreshingly sour soup. Cooking it with butter and tossing sour cream and flour makes it creamy enough for the most of us. However, for all of you, sour cream aficionados out there, you can serve it with one or two more tablespoons of sour cream.
Features:
Let the pickles and the pickle juice do their thing with this refreshingly sour soup. Cooking it with butter and tossing sour cream and flour makes it creamy enough for the most of us. However, for all of you, sour cream aficionados out there, you can serve it with one or two more tablespoons of sour cream.

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Ingredients

2 medium potatoes, cubed
2 medium carrots, diced
4 cups of chicken stock
4 ounces of butter, cubed
salt
pepper
1 cup pickles, diced
cup sour cream
½ cup flour
½ cup water
1 cup pickle juice

Ingredients

Steps

1
Done

Add the potatoes, carrots, chicken stock, and butter to a pot over low heat and stir in. Bring to a boil and season with salt and pepper in the process.

2
Done

Add the pickles, stir in and boil for 3 minutes. Then cover with the lid and boil covered for 15 minutes.

3
Done

Quickly add the sour cream, flour, and water to a smaller bowl. Whisk until even, then add to the boiling pot. Stir in.

4
Done

Add the pickle juice, stir it in and again bring to a boil. Remove from heat.

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Nutritional Chart

541 kcal
Calories
15 g
Protein
32 g
Fat
50 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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