Poland: Pickle Soup

My sister and I were lucky enough to eat at the Polish Home Association (Dom Polski Zaprasza) in Seattle. It's a member organization, so you need to pay a dollar upon entry receive "temporary" membership for the night. Then, it's basically a restaurant with servers and a bar. We dined on golumpki (the best I've ever had, don't tell Gramma), kielbasi, pierogi, red beets, cabbage and..... wait for it..... pickle soup!

Those who know me know that pickles and soup are two of my favorite things on this Earth. I'd never heard of the two being combined. Of COURSE I had to recreate it for my blog. Doesn't take just like the P.H.A's, but I think it's pretty darn good.

Note: This recipe makes about 6 servings.

Ingredients:

2 shallots, minced

3 cloves garlic, minced

1 tbsp. butter

2 celery stalks, trimmed and chopped

2 carrots, chopped

3 russet potatoes (about 2 lbs.), peeled and cubed

2 large whole dill pickles, finely chopped (a food processor makes this easy)

3 cups chicken stock

1 cup water

1.5 cup heavy cream (or half and half for a lighter soup)

.5 cup pickle juice

1.5 tbsp. white vinegar

1.5 cup fresh chopped dill

1 tsp. sugar

1 tsp. salt

Black pepper to taste

Step 1: Sauté shallots and garlic in butter in a large pot until fragrant.

Step 2: Add celery, carrots, potatoes, chicken stock and water, and bring to a boil. 

Step 3: Reduce heat and simmer, covered, for 10-15 minutes, or until vegetables are soft.

Step 4: Stir in the remaining ingredients and heat through.

That's it! Pickle soup!