Prep: 10min | Cooking: 1h
Complexity: 2/5
ingredients:
(serves 4)
1,250ml water (5 cups)
400g beef, for soup
* Optional: beef bone, for soup
1 jar polish dill pickles, net weight 4-500g (keep the jar liquids)
150ml cream
1/2 cup chopped dill
1 parsnip or 1/2 celery root, chopped
1 large carrot, chopped
2 large potatoes, diced
2 tsp butter
method:
Bring water to a simmer in a crock pot, add the beef (and bone if using), and cook at least 30min, covered.
Add the vegetables, and cover, simmering another 30min.
Meanwhile, grate the pickles and then blitz them to a pulp.
Melt butter in a small frying pan and fry the pickles, 5-10 min. Set aside.
Remove the beef pieces (and discard the bone if used) from the soup. Shred the meat and return it to the soup.
Add the fried pickle pulp to the soup and mix well so it combines during a light simmer.
Remove pot from heat.
Pour cream into a cup or bowl, and add some soup to it 1 tbsp at a time to warm the cream so it doesn't split. Add it to the soup.
Add the dill, 1 tsp salt and some pepper.
Taste the soup. Pour in a little of the reserved pickle jar liquids to add more sourness and flavour.
Season to taste with salt, pepper, and/or more pickle juice.