FoodNetwork.com publishes a recipe for dill pickle soup from the Polish Village Cafe restaurant, featured on the Food Network's "Diners, Drive-Ins and Dives" show. The recipe calls for ingredients such as butter, carrots, potatoes, dill pickles and sour cream.
Start by shredding 5 medium carrots and 3 large dill pickles, keeping both separate. Clean and cube 2 large potatoes or about 2 cups worth of cubed potatoes. Add 5 tablespoons of butter and 5 cups of water to a saucepan, and add the shredded carrots and cubed potatoes. Bring to a boil, cooking until the potatoes are soft and can be pierced with a fork. Add the shredded dill pickles to the saucepan, and continue to boil.
While the other ingredients are cooking, in a separate bowl whisk 1 cup of flour with 1 cup of sour cream and salt to taste. Add a small amount of water to the mixture to create a paste. Slowly add the paste to the soup to thicken, being sure to not add the paste too quickly, which can cause the sour cream to curdle. Bring the soup to a boil, and remove from the heat. Add pickle brine to the soup to taste, and serve warm in individual bowls.