Recipe: Page Family Polish Pickle Soup
You can travel the world a bit with this unique recipe adapted from The Skinny Spatula by Avera Marketing’s Denise Page.
Its formal Polish name is Zupa Ogόrkowa, but Page calls it “Why Be Workin’ When You Could Be Gherkin®.”
It hails from eastern Europe, where it was a favorite among working families in cold weather months.
Meat-free, low calorie and creative, it might be a good venture for your meal planning.
Polish Pickle Soup
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 finely chopped onion
- ¾ cup carrots cut into small dice or matchsticks
- 1 cup sliced dill gherkin pickles, such as Vlasic
- 1 cup pickle juice
- 1 pound potatoes, peeled and cubed
- 5 cups chicken stock
- 1 cup heavy whipping cream
- ½ cup chopped fresh dill
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat, add garlic, onion and carrots and cook about 6 minutes.
- Add chicken stock, pickle juice, pickles and potatoes. Bring to boil.
- Simmer until potatoes are tender and soft enough to pierce with a fork, about 25 minutes.
- Add cream and dill. Season to taste with salt and pepper.
Notes and preferences:
- The amount of pickle juice is up to you; add even more if you enjoy its flavor.
- Try the juice from a jar of garlic or spicy pickles for more zest, just take care to strain it.
- Matchstick, chopped or diced carrots all work great in this recipe.
- This soup tastes great even a day or two after you make it.
- Pickle juice is packed with electrolytes and offers a nice boost to energy and health.
- Even people who don’t like pickles like this soup.
- You can use half-and-half, vitamin D or other milks or dairy alternatives to substitute for the cream if you wish.
Source: Adapted from Skinny Spatula
Get more nutrition and recipe information from Avera.
