GERMAN PICKLE RECIPE RECIPES

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DILL PICKLE SOUP RECIPE | FOOD NETWORK



Dill Pickle Soup Recipe | Food Network image

Provided by Food Network

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 8

5 tablespoons butter or margarine
5 medium carrots, shredded
2 large potatoes, cubed (about 2 cups)
3 large dill pickles, shredded
1 cup flour
1 cup sour cream
Salt
Pickle juice

Steps:

  • Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil. 
  • Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.

OBATZDA (GERMAN CHEESE DIP) RECIPE: HOW TO MAKE IT



Obatzda (German Cheese Dip) Recipe: How to Make It image

Obatzda, otherwise known as German beer cheese dip, is so delicious and creamy. It's the perfect dip to make the night before a get-together. —Beate Trinkl, Einsbach, Germany

Provided by Taste of Home

Categories     Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 3-1/2 cups.

Number Of Ingredients 7

2 rounds (8 ounces each) Camembert cheese, rind on, sliced
1 package (8 ounces) cream cheese, softened
1 medium onion, finely chopped
1 teaspoon paprika
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, mash Camembert cheese with a fork to desired consistency. Beat in cream cheese, onion and seasonings. If desired, sprinkle with additional caraway seeds.

Nutrition Facts : Calories 79 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 183mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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DILL PICKLE SOUP RECIPE | FOOD NETWORK
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Reviews 3.7
Total Time 45 minutes
  • Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.
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From tasteofhome.com
Reviews 5
Total Time 15 minutes
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  • In a small bowl, mash Camembert cheese with a fork to desired consistency. Beat in cream cheese, onion and seasonings. If desired, sprinkle with additional caraway seeds.
See details


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The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Side Dishes
Calories 71 calories per serving
  • Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. , In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
See details


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