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Dill Pickle Soup

Source of Recipe

by Mercyteapot, from San Diego Union Tribune


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6821.1

List of Ingredients

2½ quarts water
2½ lbs. pork spareribs
2 medium sliced carrots
one half celery root
1 bay leaf
10 black peppercorns
1/2 tsp. salt
3 medium sliced potatoes
2 tbsp. butter or margarine
4 medium grated dill pickle
1 tbsp. flour
1/2 cup sour cream
dill pickle juice as needed


Recipe

Place water and spareribs in a large saucepan. Bring to a boil over medium high heat. Skim foam from surface until surface is clear. Cook, uncovered, 10 minutes.

Add carrots, celery root, bay leaf, peppercorns and salt. Reduce heat to medium low. Cook, uncovered, for one hour until the meat is tender. Remove meat and bones- reserve meat for another use. Discard bones. Add potatoes to liquid; cook for 20 minutes, or until tender.

Melt butter or margarine in a small skillet. Add pickles, saute over medium heat until tender, 8 to 10 minutes. Add to soup. Bring to a boil. Simmer, uncovered, over low heat 45 minutes. Remove celery root and bay leaf; discard. In a small bowl, combine flour and sour cream until smooth. Stir 1 cup broth into sour cream mixture until smooth. Return sour cream mixture to soup. Simmer 5 minutes; do not boil.

Add dill pickle juice to taste, if desired. Serve hot.