POLISH PICKLE SOUP
After discovering that this dill pickle soup was totally a thing at the Polish Village Cafe in Hamtramck, my wife and her sister, who are obsessed with their Polish heritage, decided to make this a part of our repertoire. It sounds crazy but it works, and most people we introduce to it, love it.
Provided by JonahLuck
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h25m
Yield 10
Number Of Ingredients 17
Steps:
- Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
- Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.
- Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.
Nutrition Facts : Calories 207 calories, Carbohydrate 30.6 g, Cholesterol 22.5 mg, Fat 7.1 g, Fiber 3.8 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 2022.1 mg, Sugar 7.9 g
MOM'S PICKLE SOUP
This is one of three soup recipes that my mom has made for as long as I can remember. This one is my favourite, as it's got a great tang from the pickles. Make sure to use kosher dill pickles, or any other variety that isn't sweet. Also, all quantities are approximate as this is a recipe my mom learned from her mom, and I've learned from watching her.
Provided by CoCaShe
Categories < 4 Hours
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Trim pork bones of visible fat. Place 1-3 pork bones in a saucepan and add enough water to cover plus about one inch. Some of the water can be substituted with chicken broth for more flavour.
- Add salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves.
- Cut onion in half and add to water.
- Simmer for about half an hour. Add carrot, parsley root and celery root. These vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later.
- Simmer 15-20 minutes or until veggies are soft. Remove the vegetables, onion and meat.
- Cut one carrot into bite size pieces. Take the meat off the bone and cut into small pieces as well.
- Add the potatoes to the stock and cook until potatoes are tender (15-20 minutes).
- Add back the cut carrot and meat. Add 2 grated pickles and cook for a few minutes to soften them up.
- Season to taste and finish with sour cream (amount will depend on how much soup you've made). To ensure the sour cream dissolves properly, stir it in a separate coup with some hot broth and then add to the soup. Add parsley and serve hot.
- This soup will keep for several days, although the potatoes do get harder the longer it sits. My mom usually breaks the potatoes up before she puts it in the fridge, so they'll be easier to eat the next day.
Nutrition Facts : Calories 149.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 12.7, Sodium 452.2, Carbohydrate 21.1, Fiber 3.2, Sugar 3.4, Protein 3.4
DILL PICKLE SOUP
This soup is made from a century-old Swiss recipe. Traditionally it is a winter soup, but we serve it year-round because of the demand.-Nancy Ross, Salem, Oregon More Pickle Recipes»
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 18
Steps:
- In a large saucepan, heat butter over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended; gradually whisk in broth and wine until blended. Stir pickles, sugar, vinegar, Worcestershire sauce, salt, dill, curry powder, pepper and bay leaves. , Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened. Reduce heat; stir in milk. Remove bay leaves. If desired, stir in food coloring and serve with croutons.
Nutrition Facts : Calories 264 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1579mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
PICKLE SOUP (OGóRKOWA ZUPA)
Sour flavors are common in Polish cooking, as with the subtle tang of white borscht and red borscht and with the vinegary sauerkraut found in dishes like bigos. Ogórkowa zupa fits perfectly into that tradition. There are as many variations as there are Polish cooks, but the key component - sour dill pickles - is always present. Here, the pickles are grated and gently cooked with garlic and bay leaves, then added along with their brine to a hearty blend of root vegetables in broth. In Polish households, soups usually start off most meals; the generous helping of vegetables in this version makes it a full meal. Serve with some good crusty bread, and feel free to add shredded chicken or even kielbasa if you'd like.
Provided by Kasia Pilat
Categories soups and stews
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. The vegetables should be covered with stock, so add more as needed. Bring to a boil over high heat. Cover and reduce the heat to medium-low. Rapidly simmer until all the vegetables are fork tender, about 10 minutes. Reduce heat to low.
- While the vegetables are cooking, coarsely grate the pickles. You should have approximately 1 cup densely packed grated pickles. Melt the butter in a small frying pan over medium heat until it starts to brown. Stir in the garlic and bay leaves and cook until fragrant, about 1 minute. Add the grated pickles and reduce the heat to medium-low. Cover and cook, stirring once, until the pickles become softer, 8 to 12 minutes.
- Add the pickle mixture to the pot with the vegetables, along with 1 cup of the pickle brine. Taste, then season with salt and pepper. The soup should already be salty from the broth, pickles and their brine, so add salt carefully. Add up to 1/2 cup more brine if you want a more sour taste. Remove and discard the bay leaves.
- If using sour cream, temper the cream so it doesn't curdle: In a cup, mix the sour cream with 1 to 2 tablespoons of cold water, stirring well after each addition, then repeat with 1 to 2 tablespoons of the soup. Add the tempered cream to the pot. Bring to a simmer and heat through, about 5 minutes. Taste and adjust seasonings.
- To serve, ladle the soup into bowls. Top with chopped dill and black pepper.
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- Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min while making your Mirepoix a.k.a. "zazharka" (step 3).
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