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Post by Granny Smith on Nov 22, 2011 12:10:08 GMT -5
This was one of the recipes from a Polish restaurant in Hamtramck, Mi that was featured on Diners, Drive-Ins, and Dives last night. I estimated the amounts of the ingredients and made it this morning. It's pretty tasty! Probably not the best breakfast, but tasty nonetheless.
Dill Pickle Soup
1 large carrot, cut into 1" slivers 4-6 potatoes, diced (about 4 times as much as you have carrots) 2 T. butter or margarine 1/4 c. sour cream 1 rounded tablespoon flour about 1/2 cup water 2 medium dill pickles, diced small 2-3 T. pickle juice a pinch of cayenne pepper salt, to taste (if needed)
Place carrots, potatoes, and butter in soup pan. Add enough water to cover. Bring to a boil and cook until vegetables are tender.
In small bowl, mix sour cream, flour, and water until smooth. Stir into potato mixture and cook for a couple of minutes to thicken and remove raw flour taste.
Stir in pickles and pickle juice. Taste and add more pickle juice, if needed. Stir in cayenne pepper and salt. Simmer for a few minutes to blend flavors. Serve hot.
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Post by Valerie on Nov 26, 2011 17:53:19 GMT -5
Gayle, how would you describe what it tasted like? I see there's no meat stock, so it's all veggie. Did it taste a lot like pickles or what?
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Post by Granny Smith on Nov 26, 2011 20:23:38 GMT -5
It was pretty pickle-y, like potato soup with dill pickles - slightly tart, but not as salty as you'd think. I had to add salt and should have added more pepper.
The boys weren't wild about it, even though they like pickles. I think dill pickles in soup might have been too odd for their sensibilities.
If I make it again, I'm going to put in an onion and a lot more potatoes. It had a lot of broth, but not enough solids. In fact, I might just make potato soup with carrots and stir in some chopped dill pickles at the end (omitting the sour cream altogether, since it wasn't a dominant flavor)
In all, it wasn't bad. It has potential. It was a good choice to serve with hamburgers.
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Post by meemo on Nov 26, 2011 21:01:08 GMT -5
I wonder if you put in some sugar and made it like chinese sweet and sour soup. I love that stuff.
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Post by Granny Smith on Nov 26, 2011 21:13:56 GMT -5
Probably not in this. It's more of a cream soup.
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Post by meemo on Nov 26, 2011 21:39:54 GMT -5
Well, after I got to thinking about it. Mixing Polish with Chinese probably wouldnt be tasty.
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Post by Granny Smith on Nov 27, 2011 15:37:34 GMT -5
Polish and Asian are more alike than you'd think. Consider potstickers and pierogi - same thing, different fillings - and pork and cabbage rolls and stuffed cabbage, kim-chi and sauerkraut. The difference is mostly in the details.
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Post by Valerie on Nov 28, 2011 21:41:51 GMT -5
the details, yeah, like whether you let the cabbage rot before you eat it! Just kidding! I just will never forget my daddy describing Koreans digging a pot of kimchee out of the ground and what it smelled like.
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Post by Granny Smith on Nov 28, 2011 22:25:05 GMT -5
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