Pickle Soup

Polish pickle soup or zupa ogogórkowa is the comfort food you never guessed you needed. Sip on this soup to replenish salts and to have something warm and soothing on the belly. Dill is not for everyone but cooking this herb transforms its distinct flavour into a delicate thing. I like to crisp it up and use some as a garnish at the end. Substitute with parsley if you prefer, or celery leaves. Polish and Russian supermarkets sell pickles which do not contain vinegar. Both kinds work, however.

Serves: 4-6

Time: 45 mins

Equipment

STOCK POT OR SOUP 

KNIFE

Ingredients

CRISPY DILL

handful dill stems + fronds

1 tbsp olive oil

pinch sea salt

SOUP

1 large turnip

3 medium potatoes

1 medium onion

2 medium carrots

1 clove garlic

1 bunch dill

1 tbsp chopped parsley

sea salt

1 litre broth veg or chicken

100g sour cream sub vegan sour cream

2 tbsp butter

2 tbsp plain flour

4 dill pickles + pickle liquor to taste

black pepper to taste

salt to taste

Steps

Line a tray with parchment and preheat the oven to 180°C. Keeping the dill pieces whole, add to a bowl and drizzle with some olive oil, season with salt and rub to coat the herb. Bake for a few mins until crispy.

Peel and cut the turnip, potato and onion into ½ inch cubes. Peel and slice the carrots. Save all of your veg peels and scraps in the fridge or freezer to make another broth later. Melt the butter in a large pot and sauté the onion until translucent. Add the potatoes, carrot, turnip and sliced pickles then pour over the broth. Bring it to a boil then reduce and simmer until the potatoes are tender. In a small bowl, whisk the sour cream and flour together with a fork. Temper the sour cream by whisking in a little hot soup, so that it doesn’t curdle. Turn up the heat and add this sour cream mixture to the soup, stirring constantly until thickened (5 minutes).

Season with salt and pepper and add pickle water to taste. Top with crispy dill.

 

STORAGE:

KEEP COVERED IN THE FRIDGE UP TO 1 WEEK 

FREEZE IN BATCHES – 6 MONTHS