This pickle soup is tart, sour and delicious with fermented (salt-brined) pickles that help boost gut-health by providing a rich probiotic base.
If you’re into your pickles, this soup will tickle your fancy – it’s bold, and sour and incredibly moreish. A little rustic, steeped in hundreds of years of tradition, it’s a recipe my Great Grandmother used to make and one that has been passed on in the family for generations.
One word of advice when it comes to the type of pickles to use. Avoid cucumbers pickled with sugar and vinegar. And don’t be fooled by labels – Polskie Ogorki are not the right ones either… just check the ingredients list. You will find a recipe for homemade dill pickles in my cookbook. As far as store-bought ones go, Krakus and Baska Jon make brined pickles available from many grocers. I’ve found that Eskal’s canned dill dickles, pickled with salt, some garlic, pepper and dill, while containing a firming agent and not BPA-free cans) have a good flavour and are most commonly available.
And with that combo of flavours, what’s not to love?