Polish Dill Pickle Soup
Makes about 6 cups. Recipe is from Hanna Zaruski, who says, “This mildly spicy soup, served with black or whole-grain bread, makes a substantial meal. Leftovers will make an excellent lunch, next day.”
3 medium potatoes
1 tbl. butter (or olive oil)
1 medium onion
2 gloves garlic
5 cups chicken stock (I use my own but cans or boxes are perfectly good as well.)
½ tsp. black pepper and salt to taste
6 medium-size dill pickles, diced or grated (on the larger side of the grater) with preserved liquid
½ cup sour cream
½ cup finely chopped parsley
½ cup finely chopped dill
1. Before soup making, peel potatoes, cut them in quarters and cook them in slightly salted water until done but still firm. I don’t like to cook them in the soup as they absorb too much liquid.
2. In a large saucepan, heat butter or oil. Sauté finely sliced onion and garlic until golden brown, for 5 minutes.
3. To the contents of the saucepan, add the stock, pepper and salt to taste. Bring the liquid to boil, reduce the heat, and simmer the mixture, covered, for 20 minutes.
4. Add grated pickles, with the juice and simmer for 5 minutes longer.
5. In a measuring cup, mix sour cream with a few tablespoons of the contents of your saucepan. Mix it well until completely blended and pour it to the saucepan. Add half of chopped parsley and dill. Stir well. Add the cooked potatoes. Adjust the seasoning to taste. Serve the soup very warm garnished with more parsley and dill.