Dill Pickle Soup

Zupa Ogórkowa


  • 3 large dill pickles
  • 3 tablespoon butter
  • Meat or vegetable stock
  • 1 cup sour cream
  • 2 tablespoon flour


Slice the pickles and saute in butter and flour until thoroughly wilted. Add the stock and simmer slowly for half hour. Strain and add the sour cream. Serve with pierożki.