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I am a self-professed soup fiend. I also have a slight addiction to pickles. Luckily, the fact that I'm half Polish allows me to meld these two glorious things together – in doing so, I get pickle soup. You read right. Pickle soup.
If you’ve never had the pleasure of trying this mouthwatering medley, I suggest you keep reading and get cooking.
If you’ve never had the pleasure of trying this mouthwatering medley, I suggest you keep reading and get cooking.
Zupa Ogórkowa (Pickle Soup)
Serves 4
Ingredients:
4 cups chicken broth
2 medium potatoes, peeled and diced
3 large pickles, grated (must be Polish or German pickles – they’re saltier and more sour)
3 tablespoons pickle juice
2 teaspoons butter
2/3 cup sour cream (not fat-free)
1 heaping teaspoon all purpose flour
Salt and pepper, to taste
Serves 4
Ingredients:
4 cups chicken broth
2 medium potatoes, peeled and diced
3 large pickles, grated (must be Polish or German pickles – they’re saltier and more sour)
3 tablespoons pickle juice
2 teaspoons butter
2/3 cup sour cream (not fat-free)
1 heaping teaspoon all purpose flour
Salt and pepper, to taste
Instructions:
1. Bring the broth to a boil and add potatoes.
2. Meanwhile, in a pan, melt butter and add grated pickles. Cook at a medium heat until pickles are soft, and then add to the potato and broth mixture, along with the pickle juice. Lower the temperature to low-medium, stir and cover.
3. In a small bowl, mix the sour cream and flour with a whisk, ensuring there are no lumps.
4. Add the sour cream and flour mixture to the soup, one tablespoon at a time, whisking well between additions.
5. Remove from heat, cover, and let it sit for about 10 minutes.
6. Add salt and pepper to taste, serve immediately.
1. Bring the broth to a boil and add potatoes.
2. Meanwhile, in a pan, melt butter and add grated pickles. Cook at a medium heat until pickles are soft, and then add to the potato and broth mixture, along with the pickle juice. Lower the temperature to low-medium, stir and cover.
3. In a small bowl, mix the sour cream and flour with a whisk, ensuring there are no lumps.
4. Add the sour cream and flour mixture to the soup, one tablespoon at a time, whisking well between additions.
5. Remove from heat, cover, and let it sit for about 10 minutes.
6. Add salt and pepper to taste, serve immediately.
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3 comments:
This is different! I'll have to be on the look out for German or polish pickles. (That could be a challenge.)
What an interesting recipe; I am intrigued! That's the wonderful thing about soup - everything goes in the pot and somehow it all works out.
my husband LOVES pickles. i'll have to make this!
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