Prep: 10min | Cooking: 30min
Complexity: 2/5
ingredients:
(serves 4)
1,250ml water (5 cups)
1 parsnip or 1/2 celery root, chopped
1 large carrot, chopped
3-4 large potatoes, diced
1 jar polish dill pickles, net weight 4-500g (keep the jar liquids)
2 tsp butter
1/2 cup bulgur, or rice
150ml cream
1/2 cup chopped dill
method:
Bring water to a simmer in a pot with 1/2 tsp salt, add the vegetables, and cover, 15 min.
Add the bulgur, and cover pot again, simmering for 10-15 min.
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.
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, 1/2 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.