Polish Dill Pickle Soup-Zupa Ogorkowa


1 tablespoon butter
1 tablespoon olive oil
1 medium onion (halved and sliced)
4 cups bone broth (see website for recipe)
4 large garlic dill pickles (about 3 cups chopped)
2/3 cup pickle juice
4 large potatoes (peeled and cut into 1/2-inch cubes)
2 tablespoons all-purpose flour
1 cup half&half cream or whipping cream
Sea Salt & freshly ground pepper  (to taste)
1 teaspoon honey
Garnish: fresh dill (chopped)


1.Melt butter in a large pot. Sauté onion until translucent, about 3 minutes.
2. Add broth, pickles, pickle juice, and potatoes. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes.
3. Pour in very warm half &half cream or whipping cream. DO NOT pour in cold cream as it will curdle.
4. Adjust seasoning with salt, pepper, and organic honey
5. Serve in bowls garnished with chopped fresh dill.

Bone Broth-Rosol

Smell, taste, enjoy. Be mindful of the food you eat.