Dill Pickle  Soup

Yield

6 people

Time

35 minutes

Dill pickle soup recipe or Polish ogórkowa zuppa is a creamy tangy soup made with potatoes, pickles and fresh dill and finished with a heavy pouring of sour cream. 

Ingredients

– 1 onion diced – 1 carrot (peeled + grated) – 1 celery diced – 1 cup pickled cornichons or dill pickles (sliced or diced) – 1/2 cup pickle juice (liquid from the jar of pickles) – 1 lb golden potatoes diced into small dice – 3/4 cup cashew sour cream (see recipe below) – 2 bay leaves – 1/2 bunch fresh dill roughly chopped – 5 cups water – S & P to taste Cashew Sour Cream – 1 cup raw cashew pieces – 1/3 cup lemon juice – 1/3 cup water

1. Preheat a heavy bottom soup pot over medium heat. Add a light drizzle of olive oil (or a splash of water) and sautee the onion with a pinch of salt until translucent. (Aprox 5 minutes or so.) Add the grated carrot and celery and cook until they begin to soften, another 5 minutes.

2. Add the diced potatoes, bay leaves, pickling juice and water (or veggie stock) and bring to a simmer. Season with a good pinch of salt and cook until the potatoes are tender. Stir in the diced pickles and fresh dill.

3. Discard the bay leaf and stir in 1/3 cup of the sour cream. Taste and adjust seasonings with salt and pepper. Add more sour cream if desired.

4.  Serve warm or cold with extra sour cream on the side and a pinch of chili flakes for heat.

5.  Make the Sour Cream – Soak the cashews in hot water for 20 minutes. Drain and transfer to a powerful blender together with the lemon juice and water. Process until silky smooth. (Depending on the type of blender you are using you might want to add an extra splash of water to keep things running smooth if need be).

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