Mypicklesoup Recipes

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.

Steps:

• Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
• Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.
• Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.

Steps:

• In a large pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. 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 the vegetables are fork tender, about 10 minutes. Reduce heat to low.
• While the vegetables are cooking, coarsely grate the pickles. You should have approximately 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 of the 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 doesn't 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.

Steps:

• Drain the pickles, reserving the juice, and slice them thinly.
• Melt 2 T of the butter in a frying pan and add the pickle slices, sauteeing them over medium heat for 3 min.
• Push the pickles t one side, add the remaining T of butter and the onions and garlic. Cook until soft and slightly browned.
• Incorporate the pickles and cook together for 1 min.
• Ad 1 cup stock and bring to a boil, scraping up any browned particles.
• Transfer this mixture to a medium soup pot, add the rest of the stock, the reserved pickle juice, and the carrots.
• Simmer uncovered for 15 min.
• Add the shredded port and cook 15 min more. Knead together the softened butter, flour, and dill into a ball and add it to the simmering soup, stirring to blend.
• Cook 2 min until the soup thickens.
• Remove from the heat and stir in the heavy cream.
• Taste and adjust seasoning, remembering that salt tends to accentuate the sour taste. If soup is not tart enough, add lemon juice to taste. Serve hot, with dollops of sour cream.
• Stock: this can be a well-flavored chicken or veal, or a brown stock.
• The author notes that using all beef stock makes the soup a bit too strong, and usually substitute half of the brown stock for chicken or veal.