History shows us that in Poland, people are passionate about their soups. Pickles are an essential part of Polish cuisine, where their flavorful and sharp taste works well in creamy soup recipes that have been passed down over the years. I’d only experienced dill pickle soup in Polish restaurants, but I found a recipe that works beautifully and easily in a crockpot, so you can prepare the ingredients in the morning, attend to your daytime activities, and have it ready six hours later for dinner. This hearty soup is great for a cold, blustery day, the kind of weather Poland experiences many months of the year.
Ingredients:
1 stick butter
1 cup flour
5.5 cups chicken broth
1 cup dill pickles, diced
1 cup peeled and diced russet potatoes
2 cups diced carrots
1 cup pickle juice
1 ½ tsp Old Bay seasoning
½ tsp salt
½ tsp pepper
1 dash cayenne pepper
1 cup fat-free Greek yogurt plain
Grated cheddar cheese for garnish (optional)
Directions:
Melt butter in microwave (about 45 sec). Whisk in flour. Then whisk in ½ cup of the chicken broth.
Put remaining broth into crockpot. Add butter-flour-broth mixture and whisk until combined. Add pickle juice, pickles,potatoes, carrots, Old Bay, salt, pepper, and cayenne.
Cover and cook on low for 6-8 hours.
Stir in yogurt and cook another five minutes.
Garnish with grated cheddar cheese.
Ciesczyc sie! (that’s“enjoy” in Polish)
