Let’s talk about the weather, because food and weather always go together. We are in that strange time of year where fall starts to creep up slowly. It starts with a couple of cool days that feel like heaven because the sun is still warm enough to tingle the surface of the skin. Then it comes in fast with a day where we do not have enough clothes and we get a little tickle in our throat that turns into full on sore the next morning. I am very much not looking forward to that day or to my first winter in Chicago in 8 years. Every year I have dreams of trying to enjoy winter, we will see if I am better this year. I really really want to like winter, but every time it comes around I can’t seem to keep my spirits up. What about you?
This soup seemed to me to represent this time, mostly because it isn’t really seasonal. In some ways it is a winter soup because well, it is soup. But also because it is made from pickles so you don’t really need the bounty of summer produce to enjoy it. But maybe it’s actually perfect right now when we are not in love with squash yet and so cold that all we want is fat. We still want a little funky freshness, so try this funky delicious soup.
It is made with pickles, simple as that. It’s a basic soup that is flavored with brine pickles to add a little tang, just enough.
Pickle Soup / Zupa Ogórkowa
2 tbsp butter
1 onion, diced
1/2 tbsp dried marjoram
2 carrots, peeled and diced
1 small parsnip, peeled and diced
2 medium potatoes, peeled and diced
6 cups of vegetable stock
4-6 pickles in brine (not vinegar pickles), grated on a cheese grate
1/2 cup pickle brine
1/3 cup sour cream (optional)
1/2 tbsp flour
– in a large pot heat the butter. cook the onions until soft. season with salt and pepper and marjoram. add carrots and parsnip. cook about 5 minutes.
– add the stock and potatoes. bring to a boil and then simmer 15-20 minutes until the potatoes are cooked.
– grate the pickles if not already grated. once the potatoes are cooked add the pickles and simmer another 10 minutes. add the brine.
– mix the sour cream in a small bowl with the flour until combined and then add 1 cup of the warm soup. mix it well until everything is dissolved. add it back to the soup. season with more salt/pepper to taste and serve with chopped dill.