Monday, July 30, 2012

Pickle Soup

Neil and I love dill pickles and we go through them pretty quickly. One day I was mulling over what a waste it is to throw out that pickle juice. So I googled things to make with pickle juice and let me tell you, there are a LOT of pickle juice advocate out there. I made this soup tonight and it was AMAZING. I bet this would be something fun to serve to kids if they like pickles. It's just a fun word to without further silliness:

Pickle Soup (zupa ogorkowa)
 I made a half recipe and used an immersion blender to make it smooth, but still thick because I like thick soups.

6 cups stock
1 medium carrot, diced very small
1 big potato, diced smallish
1/2 onion minced
6 big pickled cucumbers, grated or finely chopped.
pickle juice from jar - i used 3/4 cup for a half recipe
2 tsp sour cream and more to serve.
2 tsp little flour
  1. Heat the stock up and add the potato and carrot. Leave it to simmer while you saute the onion slowly in some butter.
  2. When the potatoes are almost tender add the onion and pickles to the pot. Continue to simmer until the potatoes are soft
  3. Mix two teaspoons of flour with the sour cream then slowly stir into the soup to thicken it.-if you don't have sour cream, equal amounts of flour & milk will work just fine. Apparently using sour cream with the flour is a Polish thing? I've always only ever used cornstarch and water to thicken.
  4. Taste the soup and add some of the pickle juice to taste - the sour taste should be distinctive but not out of control.
  5. Serve with masses of chopped dill, rye toast and more sour cream