Traditional Polish Dill Pickle Soup

• Meat

  • 6 Baby pork

• Produce

  • 2 Bay leafs
  • 4 Carrots
  • 2 Celery stalks
  • 1 cube Chicken or vegetable bullion
  • 1 tbsp Dill
  • 2 Leeks, small
  • 3 Of parsley, spring
  • 2 Parsnips, small
  • 4 Potatoes, medium
  • 1 Water from cucumbers

• Canned Goods

  • 8 cups Water or stock

• Condiments

  • 3 Pickles, large

• Baking & Spices

  • 5 Allspice berries
  • 1 tbsp Flour
  • 1 Salt and pepper

• Dairy

  • 1/2 tbsp Butter
  • 1/4 cup Sour cream or heavy cream

Found on innocentdelight.com

Description

Ingredients

• 6 baby pork ribs (skip for vegetarian version)
• 8 cups of water or stock
• 4 carrots, chopped
• 2 small parsnips
• 2 small leeks
• 2 celery stalks, chopped
• 4 medium potatoes, chopped
• 3-4 large pickles, shredded
• 2 bay leafs
• 5 allspice berries
• 3 spring of parsley
• 1 tablespoon of chopped dill
• ½ tablespoon of butter (for vegan version use oil)
• ¼ cup of sour cream or heavy cream (optional)
• 1 tablespoon of flour (optional)
• 1 cube of chicken or vegetable bullion (optional, you can just use salt and pepper)
• Salt and pepper for taste
• Water from cucumbers in brine (this can be used to adjust taste of the soup)

Directions

• In a soup pot place baby ribs and cover with water or stock
• Add leeks, parsnips cut in a half (you will want to remove them once the soup is cooked)
• Add chopped carrots, celery and potatoes
• Add parsley springs, bay leaves, allspice
• Cover and cook until meat is cooked and veggies are soft
• You can add some salt and pepper at this point but be prepared to finish seasoning once the pickles are added to the soup
• In a separate sauce pan melt the butter and add shredded pickles
• Cook for about 5 minutes
• Add as much water to only slightly cover the pickles and cook for another 15 minutes
• Once everything is cooked and soft, add pickles to the broth
• At this point you should adjust seasoning with salt, pepper and optionally with water from the cucumbers brine
• You may want to remove parsnip and leeks so they are not getting in your way
• In a cap add cream and optionally flour (I skipped flour for my version) and mix together
• Start adding a little bit of soup into this cap and mix well
• Repeat this until you almost have the whole cap of soup with cream mixture
• Then just pour it into the soup and mix well
• Add dill and serve immediately