Cynthias Pickle Soup Recipes

Steps:

• Trim pork bones of visible fat. Place 1-3 pork bones in a saucepan and add enough water to cover plus about one inch. Some of the water can be substituted with chicken broth for more flavour.
• Add salt and pepper to taste, allspice (4-5 whole or just a dash if using powder) and bay leaves.
• Cut onion in half and add to water.
• Simmer for about half an hour. Add carrot, parsley root and celery root. These vegetables should be cut in half, just so they cook quicker but don't have to be bite size as they'll be removed later.
• Simmer 15-20 minutes or until veggies are soft. Remove the vegetables, onion and meat.
• Cut one carrot into bite size pieces. Take the meat off the bone and cut into small pieces as well.
• Add the potatoes to the stock and cook until potatoes are tender (15-20 minutes).
• Add back the cut carrot and meat. Add 2 grated pickles and cook for a few minutes to soften them up.
• Season to taste and finish with sour cream (amount will depend on how much soup you've made). To ensure the sour cream dissolves properly, stir it in a separate coup with some hot broth and then add to the soup. Add parsley and serve hot.
• This soup will keep for several days, although the potatoes do get harder the longer it sits. My mom usually breaks the potatoes up before she puts it in the fridge, so they'll be easier to eat the next day.

Steps:

• Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
• Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.

Steps:

• Melt butter over medium and saute grated pickles for about 5 minutes.
• Add celery, carrot, potatoes, pickle juice, and chicken broth. Bring to a boil.
• Simmer 20 minutes on low heat until potatoes are tender.
• Add some fresh ground black pepper to taste. This recipe usually doesn't require any added salt because the pickles lend enough of that on their own.
• Serve with a dollop of sour cream and some dill, or eat it just as it is.

Steps:

• combine broth, carrots, potatoes, and celery in soup pot.
• cook, covered over low heat until potatoes are tender.
• add pickles and cook 15 min,.
• mix milk and flour until smooth, and add to soup mixing well.
• bring to boil, stirring untill slightly thickened.
• remove from heat. beat egg with sour cream until smooth.
• keep soup warm but not boiling.
• add some of warm soup to sour cream then gradually add back to pot. keep warm but not boil or sour cream will curdle.

Steps:

• Bring stock, potatoes and juice to a boil. Reduce. Simmer 10 minutes.
• Add pickles, potatoes and butter. Simmer 2 minutes.
• Stir in sour cream, salt and pepper. Heat through.