Pickle soup is a classic in Poland and if you google it, you will find plenty of recipes and explanations in English. It’s my favourite soup, with an interesting, sour flavour. Do try it and don’t be put off by the idea. It’s delicious! This is one of those soups that leaves you warm, satisfied and feeling amazing.
Regarding the pickles to use for this recipe, you will need to find pickles which have no vinegar in the jar. Here in Norway, I am able to find them in imported food shops, where they are selling a lot of Turkish and Middle-Eastern foods. I can see a lot of recipes out there not telling readers this detail and I learnt the hard way. The vinegar pickles won’t lose their vinegary madness while in the soup and you’ll end up eating heated vinegar – not great!
This recipe yields 4 yummy portions
1 small piece of celeriac
1/2 cup single cream
6 pickles, processed or grated into a pulp
2 Tbsp butter
1 Tbsp tomato paste
1/2 tsp sweet paprika
1/2 tsp dried parsley leaf
1/2 tsp black ground pepper
salt to taste
Peel and cube potatoes and place in a saucepan. Add 1 1/2l (3 pints) water and put on medium heat.
Peel and dice carrots, parsnip and celeriac and add to potatoes. Bring to boil and continue cooking until soft.
While these are cooking, add paprika, parsley, ground pepper and salt.
In a frying pan, melt the butter and once hot, add pickles and fry until slightly thicker.
Once you check the soup and you are sure that the potatoes and other veggies are soft enough to eat, add the pickles and tomato paste, and stir.
In a glass mix cream with a tablespoon of the hot soup.
Take the soup off the heat and stir the cream mixture in.
Enjoy with a slice of bread or without.
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