Dill Pickle Soup
This is one of those ‘use what you have’, any time peasant soups—this time, Eastern European. Kosher dill pickles, potatoes, carrots and sour cream—you almost don’t need a recipe. Alberta, Canada, seems to be the place to visit for the number and varieties of Dill Pickle Soups served in their restaurants and cafés. But if you want to give this a try before booking a trip, here’s the kitchen pantry recipe—two big bowls here, but recipe easily doubled. Add some dark bread and this soup is filling enough for dinner.
Dill Pickle Soup
• Put 3 cups broth, usually chicken, 1 cup carrots and 2 medium potatoes, both finely chopped, and 2 tblsp butter in soup pot and bring to boil –cook until vegetables are soft then mash gently and briefly
• Finely chop 1-2 dill pickles and add to pot
• Make a paste of 2 tblsp flour and a little water—then add a little cream or sour cream to paste
• Temper paste by adding a scoop of hot soup and stir well
• Remove pot briefly from heat as you whisk paste into soup, a little at a time—keep whisking!
• Reduce heat and return pot to burner—stir as soup begins to thicken
• Add ¼ to ½ cup pickle brine to taste
• Season with pepper and a bit of heat, cayenne or hot pepper sauce—taste before adding salt, since pickle brine is salty
• Finish with a bit more sour cream and dried dill weed
The Kitchen Hive