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  • kcsimos

polish vegetarian dill pickle soup

Prep: 10min | Cooking: 30min

Complexity: 2/5


(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


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.


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