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
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 !
Recipes from Katie Verling & Jacques