Polish Pickle Soup

On a beautiful spring day in southern Oregon, with fields and mountains covered in vibrant green hues and apple blossoms scattering petals on the ground, a gathering of neighbors took place. The topic of discussion? Fermenting vegetables, particularly pickles. Inspired by a neighbor’s story about grated pickles in soups, Kirsten became intrigued and embarked on a culinary adventure to create a delicious Grated Pickle Potato Soup.

This comforting and hearty soup combines the earthy flavors of potatoes and carrots with the tangy twist of grated pickles. The addition of scallions, garlic, and mustard seeds adds depth and complexity to the soup, while the pickle brine imparts a unique and delightful flavor. This recipe offers a gluten-free option and can be made vegan by using vegetarian broth and sunflower oil instead of butter.

Serves: 4

INGREDIENTS:

• 6 medium potatoes, peeled and cubed
• 2 medium carrots, sliced
• 3 cups rich chicken bone broth or vegetarian broth
• 2 tablespoons butter or sunflower oil
• 6–7 scallions, sliced
• 2 cloves garlic, minced
• ½ teaspoon mustard seeds
• 1 cup pickle brine
• 2 large New York Deli–Style Pickles or other lacto-fermented dill pickles, grated
• 1 teaspoon dried dill weed or a couple of sprigs fresh dill, chopped
• Salt and freshly ground black pepper
• Minced fresh chives
• Sliced hard-boiled eggs (optional)

INSTRUCTIONS:

1. Put the potatoes, carrots, and broth in a medium-sized pot. Bring it to a boil, then reduce the heat and simmer until the potatoes are tender. Remove from heat and set aside.
2. In a nonreactive soup pot (stainless steel works fine), heat the butter or oil. Add the scallions, garlic, and mustard seeds. Stir often and cook over medium heat until the onions and garlic become soft but not browned.
3. Transfer the potato-carrot mixture to the soup pot. Using a potato masher, gently mash the vegetables, breaking them up slightly. This will help thicken the soup.
4. Add the pickle brine, grated pickles, and dill weed to the soup. Bring it to a simmer and continue to cook for a few minutes, allowing the flavors to meld. If the soup is too thick, you can add a bit more brine or broth to adjust the consistency.
5. Season with salt and pepper to taste. Garnish with minced fresh chives and sliced hard-boiled eggs if desired.

Enjoy a bowl of this comforting Grated Pickle Potato Soup, where the tangy and savory flavors of pickles and vegetables come together in perfect harmony. It’s a delightful dish that captures the essence of springtime and is sure to warm your heart and satisfy your taste buds.

TIPS:

• For a vegan option, use vegetarian broth and replace butter with sunflower oil.
• Choose pickles with a robust flavor and a good balance of sourness and dill.
• Adjust the thickness of the soup by adding more brine or broth if needed.
• To make the soup creamier, you can blend a portion of the soup using an immersion blender or a regular blender. Just be careful when blending hot liquids.
• If you prefer a chunkier soup, mash the vegetables lightly with a fork instead of using a potato masher.
• Experiment with different herbs and spices to customize the flavor of the soup. Fresh parsley, thyme, or bay leaves can be excellent additions.
• If you don’t have access to New York Deli-Style Pickles, you can use other lacto-fermented dill pickles that are available to you.