Polish dill pickle soup

Name: Polish dill pickle soup
Yield: Makes 3–4 portions
Ingredients: 1 litre vegetable or chicken stock; 2 carrots, thickly sliced; 2 celery sticks, thickly sliced; 1 litre vegetable or chicken stock; 8 waxy potatoes, halved; 2 dill pickles, roughly chopped (ogorky kishonie, from Polish delis, are the best and akin to American, Russian or kosher dill pickles – you can also use vinegar-brined pickles); 2 dill pickles, roughly chopped (ogorky kishonie, from Polish delis, are the best and akin to American, Russian or kosher dill pickles – you can also use vinegar-brined pickles); 1 leek, thickly sliced; 3 garlic cloves, roughly chopped; 2 dill pickles, roughly chopped (ogorky kishonie, from Polish delis, are the best and akin to American, Russian or kosher dill pickles – you can also use vinegar-brined pickles); 2 dill pickles, roughly chopped (ogorky kishonie, from Polish delis, are the best and akin to American, Russian or kosher dill pickles – you can also use vinegar-brined pickles); 2 dill pickles, roughly chopped (ogorky kishonie, from Polish delis, are the best and akin to American, Russian or kosher dill pickles – you can also use vinegar-brined pickles); 2 dill pickles, roughly chopped (ogorky kishonie, from Polish delis, are the best and akin to American, Russian or kosher dill pickles – you can also use vinegar-brined pickles); 125 ml pickle brine, or to taste; 2 dill pickles, roughly chopped (ogorky kishonie, from Polish delis, are the best and akin to American, Russian or kosher dill pickles – you can also use vinegar-brined pickles); sea salt and freshly ground black pepper; 75–100 ml double cream; 1 small bunch of dill, finely chopped, to serve; sea salt and freshly ground black pepper; good dark rye bread slices, to serve

Preparation info

Makes
3–4 portions

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

There’s a time and a place for store-bought soup when you’re short on time. I find cooking soup, however, to be therapeutic: rummaging through the kitchen, chucking whatever is lurking in the fridge and cupboard into a pan with stock and bringing to a gentle simmer. Often the best soups are the ones that have no recipe and are just an assembly of good ingredients, made while tuning in to a podcast.

This dish, however, is an actual recipe, and comes courtesy of food writer

Ingredients

Main course
Soup
Vegetarian

Ingredients

Method