If you made our Polish homemade pickles recipe, then by now you have lots of pickle juice left over. Pickles in soup sound strange to most Americans, but it is a treat in Poland and surprisingly good! It was the most popular item at a local Polish restaurant in the Bay Area. This sour cucumber soup tastes best when you use your own homemade sour pickles, but good sour dill pickles from a jar are fine too--just don't use the sweet variety. Make sure they are high quality too (true fermented pickles will be found in the refrigerated section). This can be served with dark bread and butter.
Sour Pickle SOUP DIRECTIONS
1. Heat olive oil or melt butter in large pot over medium heat. Add onion and leek and fry until leek is softened. Add carrot, parsnip, celery root, garlic, thyme, marjoram, bay leaf, and chicken stock. Cook until vegetables are tender but still a little crunchy, about 20 minutes. Then add the potatoes so they do not overcook. (You can cook potatoes separately and then add to soup at the end if you are worried about the vegetables overcooking).
2. While soup is simmering, strain the pickle brine and pour into soup. Use a cheese grater and coarsely grate the pickles. Add to soup when vegetables are tender.
3. Taste and season with salt and pepper. Mix in heavy cream (optional).
4. Serve with freshly chopped dill, and sour cream if you did not add cream.
5. Note, soup tastes better the next day.
6. This goes well with boiled Pierogi and butter on the side!
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