WINTER PICKLE SOUP

Winter Pickle Soup
Polish 'Cucumber' Soup

I was often asked to make this soup around Christmas time, so it has now become one of our family’s winter food traditions. A day or two before the big day, lots of preparations and this is quickly made, gives one energy, and warms the insides nicely.
 
When I travel, my great interest is always the local food. If you express interest in someone’s culinary culture, they are very happy to share it with you.  This soup was made for me, and I left with a satiated smile and the recipe.  As is my way, as soon as I was home, I made it for the family, and it was an immediate success.
 
Of course, I needed to make a few changes. Instead of the traditional cream or sour cream, I used the amazingly tasty Hungry Soul, vegan cream cheese.  I was asked to second and third helpings…
 
Dill is a fresh herb that is good in everything – salads, pickles, potatoes and of course soups.
 
Makes Enough for 4
 
INGREDIENTS 

• 1 medium onion - finely chopped
• 3 to 4 cloves of garlic - sliced
• 2 large carrots - grated
• A pinch of dried thyme
• 1 cup dill pickles  - grated
• 6 cups of water
• 3 large potatoes - cubed
• 4 tbsp  ‘Natural’ Hungry Soul vegan cream cheese
• 2 tablespoons of flour
• 5 tablespoon pickle juice or more if you like it tangy, taste at the end and see
• ½ teaspoon salt, then taste it, you may want a little more
• A good grind of black pepper, and more on the table for those who want it.
• A handful of fresh dill - finely chopped
• 2 tablespoon vegan butter, or vegetable oil

  
INSTRUCTIONS

1. Combine flour, the Hungry Soul cream cheese and the pickle juice and set aside.
2. Sauté the onion in the melted vegan butter for a few minutes, then add the garlic and the grated carrot.
3. Once the onion has softened add the grated dill pickle and cook on medium heat for 5 minutes, stirring from time to time so nothing sticks to the bottom.
4. In a separate pot, bring the water to the boil, add the potatoes, reduce the heat, then simmer for 10 minutes.
5. Add in sautéed onion and carrots, salt, pepper, the Hungry Soul flour mixture and cook for another 5 minutes or until potatoes are tender.
6. Mix in the fresh dill before serving.  Have a little more for the garnish.

 
Taste it before serving, if you would like it a little more tangy add another tablespoon or two of the pickle juice.
 
 
We ate it with a heavy dark sourdough rye bread, perfect!

Bon appétit !
 
Jacques​

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