POLISH VEGETABLE SOUP RECIPES
VEGETABLE SOUP – INSTANT POT RECIPES
Provided by Holy Mess
Prep Time 20 minutes
Cook Time 4 minutes
Yield 10 Servings
Number Of Ingredients 15
Steps:
- Cut all vegetables and set aside.
- Set on SAUTE mode and pour in the olive oil.
- Add in the diced onion, carrots, and celery and mix until combined.
- Saute for a few minutes or until the vegetables become soft, about 5 minutes.
- Stir in the minced garlic.
- Add in the cabbage, green pepper, tomatoes, broth, and the spices, stirring to combine.
- Lock the lid in place and close the stem vent.
- Set on MANUAL or PRESSURE COOK on HIGH PRESSURE for 4 minutes.
- Allow the IP to natural release for 5 minutes once timer goes off.
- Remove lid and stir to combine.
- Enjoy!
POLISH PICKLE SOUP RECIPE | ALLRECIPES
After discovering that this dill pickle soup was totally a thing at the Polish Village Cafe in Hamtramck, my wife and her sister, who are obsessed with their Polish heritage, decided to make this a part of our repertoire. It sounds crazy but it works, and most people we introduce to it, love it.
Provided by JonahLuck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 10 minutes
Yield 10 servings
Number Of Ingredients 17
Steps:
- Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
- Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.
- Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.
Nutrition Facts : Calories 207 calories, CarbohydrateContent 30.6 g, CholesterolContent 22.5 mg, FatContent 7.1 g, FiberContent 3.8 g, ProteinContent 5.8 g, SaturatedFatContent 3.9 g, SodiumContent 2022.1 mg, SugarContent 7.9 g
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