I am definitely on some type of sentimental-culinary trip to my motherland. Instead of being happy with experimenting with new foods, as I have been until now, I am craving familiar flavors and dishes. Comfort foods from my childhood and such. I am not sure from where it comes, but well, I’ll just enjoy it and go with it!
Pickles can be thought as a staple in Polish homes. They’re used in salads, as a great company to many open sandwiches, not to mention its role as “zagryzka”. Zagryzka is a very specific type of snack (not every food can pride on being in that category) that you eat immediately after having a straight shot of vodka 🙂 I am broadening your horizons, aren’t I? 😉 Anyway, point is that pickles are just ubiquitous in Polish diet.
We distinguish three main types of pickles, depending on preserving solution. One is similar to pickles that can be easily found in grocery stores. Their taste is kind of sweet and vinegary. Second type are brined pickles – these are the ones used for pickle soup. They are preserved by natural fermentation process, which means no sugar or vinegar were added to the solution. The third type of pickles we use are “low salt” pickles. Wikipedia has pretty good article on variety of pickles, so take a look if you’re interested.
But getting to the point – pickle soup. If you can find right pickles (one brand I can recommend has a charming name Bubbies) you have to try it! If you have a friend with Eastern European heritage ask him/her about it. This soup is very easy and quick to make, as most soups are, and it has a very interesting taste. I would call it pleasantly sour, which is nicely balanced with potatoes. It can be served during winter but its sourness can be very refreshing during summer as well. So be adventurous and give it a shot!
Ingredients:
- 25 oz pickled cucumbers*, reserve the brine
- 6 medium potatoes
- 1 large carrot
- 1/4 – 1/2 cup heavy cream OR half&half
- 1.5 teaspoon all-purpose flour
- 1/4 cup cold water
- 2 quarts chicken broth
- fresh dill for serving (optional)
*It does matter what type of pickles you’ll use. If you happen to have an Eastern European deli in your neighborhood you can ask there for barrel pickles or Polish pickles. They are sold in bulk, straight from a barrel or already packaged. If this is not the case your best bet is to search for them in coops and “healthy sections” of grocery stores – look for pickles that are preserved naturally without sugar and vinegar added. Usually the first clue will be a cloudy brine.
Instructions:
- Pour chicken broth into a big pot and bring it to boil.
- Reduce the heat to medium low.
- Clean and peel the carrot. Shred it on the big holes side of the box grater.
- Add carrot to the pot, let it simmer.
- Peel and wash potatoes.
- Cut them into quarters or cubes.
- Add to the simmering broth, increase heat to medium and let them cook for ~20 minutes.
- In the meantime, shred all the pickles on the big holes side of the box grater.
- Once potatoes are cooked (you can insert fork easily into them) add shredded pickles. Mix well.*
- In a small bowl mix flour with cold water, making sure no clumps are formed.
- Add it to the soup, mix well.
- Pour cream OR half&half to a small bowl. Gradually add ~3/4 cup of the hot soup. Mix well.
- While mixing the soup, pour cream/soup mixture into the pot. Mix and heat through, do not bring to boil.
- Taste the soup, if not sour enough add some brine and taste again.
- Serve topped with fresh dill, if desired.
- Enjoy!
*It is important to wait until potatoes are completely cooked before adding pickles. If pickles are added to the soup too early, the acid will cause potatoes to stay tough and definetely not tasty.
Yield: ~8 portions
Nutritional Info: Cal 148, Prot 4g, Carb 31g, Fat 2g, Fiber 2.5g
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Oh I had this soup while visiting family in Mich. I enjoyed it. Polish food is so good. I am looking forward to making this soup. But I will have to find some good pickles.
Thank you! It is so nice of you to say. I highly recommend these pickles (and I have no ties with the company) https://bubbies.com/kosher_dills or if you have Polish deli close by you can ask there for pickles for this soup (polish name “ogorki kiszone”). Type of the pickle will affect the soup’s taste so it is worth looking for the right one 🙂 Thank you again for your comment and for stopping by! 🙂