Pickle Soup

Pickle Soup

Pickle soup might sound a bit odd but if you are a lover of dill pickles, you will love this. Originating in Poland and Slavic countries, this creamy dill pickle soup is known as Zupa Ogorkowa. These areas predominantly used pickling as a way to preserve there food before refrigeration was possible. This soup has a tangy yet creamy taste with an obvious high note of dill as the dominant flavor. The first time I made this it was a bit too acidic so I adjusted with less pickle juice. Start with less and add more as desired. I used dry dill as this is what I had on hand but fresh would be best.

Ingredients:

• 1 Sweet Onion (white), thinly diced

• 2 Tbsp Butter

• 1 Carrot, Peeled and diced into small cubes

• 3 Yellow Potato's, peeled and diced into small cubes

• 1 Celery Stock, thinly cubed

• 5 Cloves of Garlic, minced

• 5 Cups Chicken Stock (low sodium) (For vegetarian version use vegetable stock)

• 2 Tbsp Dry Dill (or 1 bundle-1/2 cup of fresh dill)

• 1 Cup Diced Dill Pickles

• 1/4 Cup Pickle Juice

• 1 Cup Sour Cream

• 2 Tbsp All Purpose Flour

• 1 Tsp Fresh Ground Pepper

• Salt to taste (at the end)

Pickle Soup

Directions:

• Add butter and onions to a large pot. Cook 5 minutes sauté intermittently.

• Add you diced, carrots, celery and minced garlic followed by pepper and flour. Continuously stir in pain allowing flour to cook for up to 3 minutes.

• Add in chicken stock gradually, stirring to combine with each addition.

• Add potato's, dill, cubed pickles, pickle juice, and sour cream. Stir to combine then cover and let simmer until carrots and potato's are fork tender.

• Once fully cooked, check seasoning and add additional salt, pepper or dill as desired.

  
  

Pickle Soup

Whether it's Sweet or Savoury, let it be made with Love!