In Poland and other parts of Eastern Europe, many ways to preserve veggies was to pickle them. When pickling your summer’s harvest, you’ll inevitably have to become creative in using your pickled foods.
This Polish soup has a vegetable broth base and uses sour cream. Garnish it with fresh dill and serve with crusty rye or pumpernickel bread. YUMMY!
- 2 tablespoons butter
- 1 medium onion, finely diced
- 2 large carrots, grated
- 1 cup dill pickles, diced
- 3 medium potatoes, cubed
- 5 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup sour cream
- 1-1/2 tablespoons all-purpose flour
- 5 tablespoons pickle juice
- 1/2 cup heavy cream
- 4 tablespoons fresh dill, chopped
- Heat butter in a large non-stick pot or Dutch oven over medium heat. Add onion and carrot, then cook until the vegetables begin to soften, about 5 minutes. Stir in dill pickles and continue to cook for an additional 3 minutes.
- Add in potatoes, broth, salt, pepper, and garlic powder. Stir and bring to a boil. Reduce heat to a medium-low and cook for about 10 more minutes.
- Meanwhile, make a thickener. In a medium-sized bowl, whisk together the sour cream, flour, and pickle juice. Stir in the sour cream mixture to the soup, adjust the seasonings if necessary, and continue to cook for about 5 more minutes or until the potatoes are tender.
- Add the heavy cream to the soup, remove from the heat, and serve immediately with fresh dill.