Pickle soup?!? WHAAAT? Yes. Pickle soup. It has been a thing in Poland for quite some time! It is delicious, savory, and surprisingly doesn’t taste like a jar of pickles, but does have a bit of tang to it. Just try it!
- 10-12 cups of chicken or vegetable stock
- 7-10 sour pickles (look for pickles with a salt brine and lots of garlic, not vinegar!)
- 2 carrots
- 1 parsnip
- 1/2 celery root
- 1 yellow onion
- 3 red or yellow potatoes
- Fresh dill
- Flat leaf parsley
- Black pepper
- 2 bay leaves
- 3 tbsp butter
- 3 tbsp flour
- Sour cream for serving
- Pour chicken or vegetable stock in large pot on high heat and add 2 bay leaves and fresh dill.
- Pulse carrots, parsnip and celery root in food processor until shredded to small pieces. You can also grate these if you don’t have a food processor. Dice yellow onion. Add vegetables to a pan with 1 tbsp of butter and a pinch of salt on medium heat. After cooking for about 10 minutes, add to pot of stock and reduce to medium heat.
- Cut red potatoes into small cubes and add to pot. Cook for about 30 minutes and then coarsely pulse or grate pickles and add to pot. Keep cooking on medium heat for another 15 minutes.
- Melt 2 tablespoons of butter in a pan over medium heat. Slowly add 3 tablespoons of flour to the butter, stirring constantly. Within 3 to 4 minutes the roux will thicken and turn golden brown. Once it has darkened, add a few tablespoons of the soup to the pan and stir. Then add the mixture to the pot. Cook for another 10 minutes.
- Add fresh dill, parsley and black pepper and even dumplings if you want. Because pickles are a main ingredient, the salt content will vary based on the pickles, so at this point you should taste and add salt if necessary.
Serve with a dollop of sour cream and enjoy! Smacznego!