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Monday, 28 August 2017

A Letter from a Nephew . . . and POLISH PICKLE SOUP


ZUPA OGORKOWA  (Pickle Soup)

8 cups vegetable stock (or broth from cooking vegetables)
2 beef bouillon cubes
2 carrots
1 small leek  (or onion)
2 stalks celery
1 small to medium parsnip
2 bay leaves
¼ tsp pepper
Salt to taste
1 tsp dried dillweed (or 1 tbsp fresh)
3 medium red potatoes
4 medium dill pickles
¾ cup dill pickle juice (some of this can be sauerkraut juice)
½ to 1 cup light cream

·        Peel and dice carrots.  Set aside in a bowl.
·        Wash leek well and slice finely.  Add to bowl.
·        Dice celery.  Add to bowl.
·        Peel and dice parsnip finely.  Add to bowl.
·        Grate pickles and set aside on a separate dish.
·        Scrape or peel potatoes and cover with water in a separate bowl.
·        Crumble beef bouillon onto stock in a large pot.  Bring to a boil.
·        Taste for salt and add more if needed.
·        Add the carrots, leek, celery, and parsnips.
·        Add the pepper, dill weed, and bay leaves.
·        Simmer for 10 minutes
·        Meanwhile, dice the potatoes.
·        Add the potatoes and simmer for 15 minutes.
·        Add the grated pickles and pickle juice.  Simmer 15 more minutes.
·        Taste for salt. 
·        Remove bay leaves.
·        Remove from heat and stir in the cream before serving.

For a very nice, light supper, I served the soup with Bryan's Rieska (Finnish Flat Bread) and a Brussels Sprouts Caesar Salad.

Thank you to Olga Gresiuk from Hafford, Saskatchewan, for sharing her excellent recipe!