Subj : Times for Soup - 24
To   : All
From : Dave Drum
Date : Fri May 19 2023 04:39:56

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickle Soup (Ogorkowa Zupa)
 Categories: Vegetables, Potatoes, Poultry
      Yield: 7 servings
 
      8 c  Chicken stock
      3 lg Carrots, peeled and coarsely
           - grated
      3 lg Russet potatoes; peeled, in
           - 1/2" pieces
      1 sm Celery root; peeled, in 1/2"
           - pieces
      1 md Parsnip; peeled, in 1/2"
           - pieces
      7    Sour dill pickles (8 - 9
           - oz)
           +=WOIH=+
  1 1/2 c  Brine from the jar; (see
           - Tip)
      3 tb Unsalted butter
      4 cl Garlic; fine chopped
      3    Dried bay leaves
           Salt & black pepper
    1/4 c  Sour cream; to serve (opt)
           Chopped fresh dill; to serve
           - (opt)
 
  In a large pot, combine 6 cups stock with the carrots,
  potatoes, celery root and parsnip. The vegetables should
  be covered with stock, so add more as needed. Bring to a
  boil over high heat. Cover and reduce the heat to
  medium-low. Rapidly simmer until all of the vegetables
  are fork tender, about 10 minutes. Reduce heat to low.
  
  While the vegetables are cooking, coarsely grate the
  pickles. You should have about 1 cup densely packed
  grated pickles. Melt the butter in a small frying pan
  over medium heat until it starts to brown. Stir in the
  garlic and bay leaves, and cook until fragrant, about 1
  minute. Add the grated pickles and reduce the heat to
  medium-low. Cover and cook, stirring once, until the
  pickles become softer, 8 to 12 minutes.
  
  Add the pickle mixture to the pot with the vegetables,
  along with 1 cup pickle brine. Taste, then season with
  salt and pepper. The soup should already be salty from
  the broth, pickles and their brine, so add salt
  carefully. Add up to 1/2 cup more brine if you want a
  more sour taste. Remove and discard the bay leaves.
  
  If using sour cream, temper the cream so it doesngCOt
  curdle: In a cup, mix the sour cream with 1 to 2
  tablespoons of cold water, stirring well after each
  addition, then repeat with 1 to 2 tablespoons of the
  soup. Add the tempered cream to the pot. Bring to a
  simmer and heat through, about 5 minutes. Taste and
  adjust seasonings.
  
  To serve, ladle the soup into bowls. Top with chopped
  dill and black pepper.
  
  TIP: If looking for Polish pickles, be sure to buy
  ogorki kiszone (cucumbers in brine), such as those sold
  by the Polonaise brand. Do not buy Polish dill pickles
  (ogorki konserwowe). If substituting other pickles, use
  dill pickles that are low in vinegar.
  
  By: Kasia Pilat
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... No rules! So long as your stew is stew-like you're OK.
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