Dill Pickle Soup (zupa ogorkowa)

1 de October de 2023

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Whereas it could sound somewhat unusual, this Dill Pickle Soup is definitely a extremely popular dish in Poland. I used to be challenged to make it by one in all my followers. Give it a attempt!

I personally do not eat many recipes as I are inclined to lean in the direction of easy meals I can throw collectively shortly. In truth, I had been operating out of concepts for this weblog till I began asking my followers (you!) what I ought to make subsequent.

I’ve had some actually GOOD recommendations too, like final week’s Taco Soup, so thanks! And … some odd-sounding recommendations 😆, like this week’s Dill Pickle Soup.

Dill Pickles? In a SOUP?!?

However I gave it a try to you understand what? I prefer it! It jogs my memory of a creamy potato soup, solely bitter from the addition of dill pickles and bitter cream.

I do not know how shut I got here to recreating the genuine Polish recipe, so for these of you who know, please inform me how I did!

Substances for Making Dill Pickle Soup

Pickles: Vinegar vs Brine

Most pickled cucumbers you see within the retailer (or most likely have in your fridge) are most likely cucumbers which have been pickled in vinegar. They’re shelf-stable – so no refrigeration is required.

And these are NOT the pickles we wish for this recipe!

We would like cucumbers which have been fermented in a salt brine, like these Bubbies, that are a preferred model. These pickles have been fermented and are bursting with good micro organism, so they are going to be refrigerated.

At my native Fred Meyer, they’re positioned in the identical cooler with the tofu, kimchi, veganaise, and many others.

You have to about 3-4 pickles (½ cup diced) together with ½ cup of the brine for this recipe.

Different components you’ll need are:

onion
celery
carrots
garlic
gold potatoes
FRESH dill
low-sodium vegetable broth
vegan bitter cream

If you wish to make your personal vegan bitter cream, you should use cashews, sunflower seeds, white beans, or tofu as your base.

My inexperienced chile bitter cream is a fan favourite, however on this recipe I used:

8 oz. extra-firm tofu
garlic
lemon juice
apple cider vinegar
miso
onion powder
salt

How To Make Dill Pickle Soup

a mirepoix of onions, celery, and carrots

Cube sufficient onion to get about 1 ½ cups of diced onion and add to a big stockpot or Dutch oven.
Repeat for the celery
You too can cube the carrot however I shredded it. Once more, 1 ½ cups and into the pot.
They name this mixture of onions, celery, and carrots a Mirepoix, which you’ll generally discover already ready in your retailer. Look within the frozen veggie part.
Saute the veggies (mirepoix) with somewhat veggie broth till softened.
Stir within the garlic
Cube about 2 cups of gold potatoes and add to the pot together with 4 cups of low-sodium veggie broth, and 1 cup of water.
Finely mince about 2 T. of FRESH dill and add to the pot.
Carry to a boil after which cut back the warmth to a simmer till the potatoes are mushy.
Cube about ½ cup of the brined pickles (about 2-3) and add to the pot together with ½ cup of the brine (pickle juice).
Let simmer for an additional 5 minutes after which mix a cup or two to thicken. Alternatively, you may add 1-2 T of a cornstarch slurry or ¼ cup of dried potato flakes to thicken.
Style for seasoning and add salt and pepper to style
Fold in ⅓ cup of your favourite vegan bitter cream earlier than serving.
Garnish with extra diced pickles and dill.

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