ZUPA OGORKOWA (Pickle Soup)
8 cups vegetable stock (or broth from cooking vegetables)
2 beef bouillon cubes
1 small leek (or onion)
2 stalks celery
1 small to medium parsnip
2 bay leaves
¼ tsp pepper
Salt to taste
1 tsp dried dillweed (or 1 tbsp fresh)
3 medium red potatoes
4 medium dill pickles
¾ cup dill pickle juice (some of this can be sauerkraut juice)
½ to 1 cup light cream
· Peel and dice carrots. Set aside in a bowl.
· Wash leek well and slice finely. Add to bowl.
· Dice celery. Add to bowl.
· Peel and dice parsnip finely. Add to bowl.
· Grate pickles and set aside on a separate dish.
· Scrape or peel potatoes and cover with water in a separate bowl.
· Crumble beef bouillon onto stock in a large pot. Bring to a boil.
· Taste for salt and add more if needed.
· Add the carrots, leek, celery, and parsnips.
· Add the pepper, dill weed, and bay leaves.
· Simmer for 10 minutes
· Meanwhile, dice the potatoes.
· Add the potatoes and simmer for 15 minutes.
· Add the grated pickles and pickle juice. Simmer 15 more minutes.
· Taste for salt.
· Remove bay leaves.
· Remove from heat and stir in the cream before serving.
For a very nice, light supper, I served the soup with Bryan's Rieska (Finnish Flat Bread) and a Brussels Sprouts Caesar Salad.
Thank you to Olga Gresiuk from Hafford, Saskatchewan, for sharing her excellent recipe!