Dill Pickle Soup-He’s Devilishly Delicious
Abundance of Dill Pickles-No problem They Might Prove Useful After All
If you had the abundance of dill pickles like I did this year, than this soup might prove useful. Dill Pickle Soup is creamy, tart, and zesty, but you’ll need some traditional polish-style pickles. Genuine dill pickles are so delicious that they will quickly disappear along with the soup. Buy the brine-cured variety directly from Poland not the vinegar-cured variety you get at the supermarket.
The classic Polish dill pickle dates back over 1,000 years. Pickles were naturally cured without vinegar. Leftover pickle brine has vitamins and minerals and adds a delightful tang to soups, sauces, and meat dishes. Visit Andrea Chesman for more tips on pickling @ http://andreachesman.com
In many Polish homes a guest is always welcomed with some type of food, no matter how little. Soups once considered only to be cold weather warmers or for washing down a sandwich at lunch should know that today there enjoyed all year-long.
Soup in general require little supervision and for the most part cook themselves, leaving us free to pursue other things. No more slaving over a hot stove. You can literally whip up a home-aid soup in a matter of minutes.
Shopping List-dill Pickle Soup
Polish Brine-Cured Pickles: 4-5 peeled & grated (I use my own pickles)
Broth/Stock: 6 cups vegetable, chicken, beef, pork from bones works best
Carrots & Potatoes: 1 cup each peeled and diced
Sour Cream: 3/4 cup
Flour: 2 Tb
Preparation
In stock pot add broth/stock, pickles, carrots, and potatoes; bring to slow boil-10 minute-reduce heat to simmer-30 minutes or until tender.
Remove one cup soup and fork blend sour cream and flour until lump-free.
Add mixture to pot; simmer 10 minutes.
Serve with a hearty bread or toast.
Chef Notes: Do not over heat this delicate soup, instead heat slowly. If it’s not as tart as you would like add extra brine during last heating. Enjoy a variety of different breads.