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Categories:Viewed: 80 - Published at: 3 years ago
Ingredients
- 2 cups grated dill pickles (no knuckles please)
- 1 tablespoon butter
- 1 stalk celery, diced
- 1 large carrot, diced
- 2 potatoes, peeled and diced
- 4 cups chicken stock or 4 cups chicken broth
- 12 cup pickle juice (from the jars)
- black pepper
- sour cream (optional)
- dill (optional)
Method
- Melt butter over medium and saute grated pickles for about 5 minutes.
- Add celery, carrot, potatoes, pickle juice, and chicken broth.
- Bring to a boil.
- Simmer 20 minutes on low heat until potatoes are tender.
- Add some fresh ground black pepper to taste.
- This recipe usually doesn't require any added salt because the pickles lend enough of that on their own.
- Serve with a dollop of sour cream and some dill, or eat it just as it is.
