Polish dill pickle soup, that is. It’s amazing, if you like pickles. It does sound really weird, and everyone looks at me skeptically when I tell them about it, but you should try it before you judge it, you just might love it. My kids always laugh when I tell them I’m making it, so at the very least, you’ll get that out of it.
I actually do a variation of this recipe: http://www.food.com/recipe/polish-dill-pickle-soup-138138. Basically, the difference between theirs and mine I use broth rather than stock, and I forgo some of the broth for water and beer. Also I like mine really pickle-y, so I use a LOT of pickle juice, but you can do whatever you want.
2 1/2 cups thinly sliced potatoes
4 large kosher dills, shredded
1/2 cups, or 1 cup, or 2 cups pickle juice from the jar, depending on your taste. I use 2 because I like it to taste good and pickle-y.
4 cups broth of your choice (veg, chicken, beef)
1 cup milk
2 tbsp. flour
1 cup water
1 cup beer
2 tbsp. butter, softened
Salt and pepper
Dill (fresh or dried)
In a large pot, combine your shredded pickles, potatoes, pickle juice, broth, water, and beer. Bring it all to a boil, then let it simmer for 10-15 minutes until the potatoes are soft.
Gradually whisk your flour and milk together and add it to the pot. Bring it back to a boil, then remove it from the heat.
Blend your butter and egg, and gradually stir it into the broth.
Put it all back on the stove to warm it all up again. Add salt and pepper to taste.
Garnish with dill and a dollop of sour cream. This is really good served with some good crusty bread and butter.