Real Pickles

Northeast Grown, 100% organic, fermented & raw pickles, sauerkraut, kimchi, kvass, and hot sauce

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Hearty Pickle Soup

Serves 6

Ingredients:

  • 6 to 8 cups vegetable stock
  • 3 large carrots, peeled and cubed or coarsely grated
  • 3 large russet potatoes, peeled and cut into ½-inch pieces
  • 2 small or 1 medium celery root (celeriac), peeled and cut into ½-inch pieces
  • 2 medium parsnips, peeled and cut into ½-inch pieces
  • 1 26 oz. jar of Real Pickles Organic Dill Pickles, separate the brine from the pickles
  • 3 Tbsp cooking oil or unsalted butter
  • 1½ heads of garlic, finely chopped (use half as much if you prefer less garlic)
  • 3 dried bay leaves
  • Black pepper
  • ¼ cup sour cream, for serving (optional)
  • Chopped fresh dill, for serving (optional)

Directions:

Coarsely grate the Real Pickles Organic Dill Pickles, reserving 2-3 pickles to dice for garnish, if you’d like. Set aside.

In a large pot, heat half of the oil (or butter) and cook the cubed parsnips, celeriac and carrots (if cubed) in batches to take the ‘raw’ away from them, about 8 minutes for each batch. Set the par-cooked vegetables aside.

Heat the remaining oil (or butter) and cook the garlic and bay leaves until the garlic starts to take on color but not browning. Then add the grated pickles (and carrots, if grated) and cook another 2 – 3 minutes for the vegetables to heat through.

Add the potatoes and the par-cooked cubed vegetables to the pot and add the stock along with Real Pickles Dill Pickles brine. The vegetables should be covered with stock, so add more as needed. Bring to a simmer over high heat. Rapidly simmer until all of the vegetables are fork tender, about 15 – 20 minutes. Reduce heat to low.

Season with black pepper to your desired taste. The soup should already taste salty from the broth, pickles and their brine. Add up to ½ cup more brine if you want a more sour taste (remember that this will add more salt flavor too). Remove and discard the bay leaves.

Ladle the soup into bowls and garnish with the chopped pickles and fresh dill. If using sour cream, bring it to the table for people to add to their soup as desired along with more dill and pickle garnish.

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