Pickle Soup (Zuppa ogorkowa)
Pickle Soup
The comfort of a stew with the briny flavor of pickles!
This is based on this recipe by Lavender and Macarons. I made the standard recipe but should have halved it to appropriately serve 1.
This soup, like most soups, has a large margin for error since it’s all hanging out in the same cooking vessel anyway.
I’ve also made this in the past during a snowy day exactly as the recipe calls for. I don’t think it comes out as pretty.
February 2024. Diced ingredients.
Modifications
I eyeballed the flour/sour cream/brine mixture. According to the recipe, I believe you can get away with using LESS flour than what’s called for since the potato naturally gives off starch while cooking. Otherwise, the soup is TOO thick.
Instead of dicing, I used a mandolin to thinly slice the carrot and potatoes. I enjoy this more since the potatoes come out more like a discus “noodle” instead of potato chunks. I don’t think this makes the most sense. It makes sense to me. Also, they cook much faster due to their thinness! Here’s the mandolin I use (and other tools too).
My friend May suggests to add egg noodles into to the finished dish to add substance to the soup! i would also suggest adding a protein to make it heartier.
Conclusion
I like pickles but most likely won’t be making this again. The soup lacks substance (in my opinion) and I’d rather drink a basic stew with a savory or spicy taste rather than tartness.
The flour mixture makes it congeal a bit when it’s cooling down, which isn't too pleasant for me.
