Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 2 cups diced potatoes
- 2 cups shredded cabbage
- 1 cup diced carrots
- 1 cup diced pickles
- 1/4 cup chopped fresh dill
- 1/4 cup sour cream
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the broth, potatoes, cabbage, and carrots. Bring to a boil and then reduce heat to a simmer.
3. Simmer for 20-25 minutes or until the vegetables are tender.
4. Add the pickles and dill and cook for an additional 5 minutes.
5. Using an immersion blender or regular blender, blend the soup until smooth.
6. Stir in the sour cream and season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 6g
Sodium: 800mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- You can use any type of potato you have on hand.
- You can use any type of pickle you prefer.
Variations:
- Add some cooked chicken or sausage for a heartier soup.
- Add some cooked noodles or rice for a more filling soup.
- Add some chopped tomatoes for a different flavor.
Tips and tricks:
- Be sure to chop all the vegetables into small, bite-sized pieces so they cook evenly.
- If you don't have an immersion blender, you can use a regular blender. Just be sure to let the soup cool slightly before blending and blend in batches.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of fresh dill on top.
Garnishes:
Fresh dill, sour cream, chopped pickles.
Pairings:
Crusty bread, salad, grilled cheese sandwich.
Suggested side dishes:
Roasted vegetables, garlic bread, mashed potatoes.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Be sure to store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Pickle soup is a traditional dish in Eastern European cuisine, particularly in Poland and Ukraine.
Flavor profiles:
Sour, tangy, and savory.
Serving suggestions:
Serve hot with crusty bread or a grilled cheese sandwich.
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