We served it at the restaurant the other day and sold out before lunch was over. Customers were hesitant when they heard “pickle soup”, but a little sample sold the table everytime.
A bit of a head’s up- I don’t measure anything when I cook soup. I just throw it together and hope for the best. Not one of the measurements I’m putting down for this recipe is written in stone. Use it only as a guide and make it your own. That’s what makes cooking fun. A little of this and a little of that.
Here are the ingredients we used:
POLISH PICKLE SOUP
serves: 4-6 (depending on how hungry you are)
cook time: however long it takes the potatoes to cook, maybe 20 min.
butter 2-3 Tbs. (personally i’d go for bacon drippings. just saying.)
onion none. I don’t like onions.
garlic can you ever use enough?
chicken broth or water maybe 4 to 5 cups. you can always add more.
garlic dill pickles 4-5 whole pickles or 2-3 handfulls of sliced, unless you have hands the size of catcher’s mitts. in which case use your best judgement. (You should see the paws on some of these guys!)
pickle juice maybe 2/3 cups. add and taste on this one.
red potatoes or white, or golden, or peruvian purple. really who cares? about 1.5 to 2 pounds. diced (did i really have to add that?).
All-purpose flour 3-4 Tbs.
polish sausage any kind. as much as you want.
sour cream 2 to 2.5 cups. for the love of all things right in this world, please don’t use low-fat. thank you.
salt and pepper to taste
sugar to taste. this will pop out the flavor of the potato. trust me on this.
1. Melt butter or drippings and saute garlic until golden. 2-3 minutes. in a pot (really?).
2. Add broth or water, sausage, pickles, some of the pickle juice (add more to taste), and the potatoes. Bring to a boil, reduce heat and simmer until potatoes are tender. 15- 20 minutes maybe.
3. Mix flour and sour cream together. You are going to need to temper the flour/sour cream mix with some of the hot broth. Whisk mix into hot soup and bring to a boil. Reduce heat to low and simmer 2-3 minutes until thickened.
4. Season to taste. doesn’t get any easier.
*The garnish in the picture is just shredded carrot. It doesn’t add anything to the soup. Just color.