Dill pickle soup | zupa ogórkowa
The secret to the soup is in the pickles! Find ones that are pickled with salt only, such as the Eskal brand's Dill Pickles. Cucumbers pickled with vinegar and added sugar are not suitable for this recipe. Serve with some lightly grilled croutons or hard boiled eggs if you wish. For a vegetarian version, use chicken-style or vegetable stock.
Servings: 4
Ingredients
For the stock base:
- 4 cups chicken stock
- 3 small potatoes peeled and diced
- 1 small carrot peeled and diced
- 1 small parsnip peeled and diced
- 1 stick celery diced
- 1 bay leaf
- 3 seeds all spice
For the dill pickle soup:
- 4-5 in dill pickles grated finely or processed to rough pulpa food processor
- 3 tbsp sour cream at room temperature
- salt and pepper to taste
Instructions
To make the stock base:
- Place stock, diced potatoes, carrot, parsnip and celery in a large stockpot. Add bay leaf and all spice. Bring to a boil and simmer for about 15 minutes, or until the potatoes are almost cooked.
To make the dill pickle soup:
- Once the potatoes are soft, turn off the heat and add grated dill pickles to the mix. Transfer 2 ladlefuls (about 1 cup) of soup into a bowl. Add sour cream (at room temperature) to the same and mix to combine. Pour the sour cream mixture back into the pot, stir through a few times.
To serve:
- Divide soup between 4 bowls and serve on its own or with some croutons or hard boiled eggs.
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