What do you do on a hot muggy day, well make soup of course ;-)
I couldn't resist, the recipe read, "add 1/2 cup of butter" yep, me
and Paula.
I mainly made it to share at Women's Group tomorrow at church, but I
think I'll take some to choir practice tonight too. Some come to
practice right from work and a little snack is always appreciated.
I love this soup, it has a bit of a kick from the cayenne pepper, dill
pickles of course and some Old Bay Seasoning. Good thing it makes a
big pot of soup so I have a lot to share and I get some too.

https://flic.kr/p/oSam3u

Dill Pickle Soup

Servings: Serves 6-8
Ingredients

5-1/2 cups chicken broth
1-3/4 pounds russet potatoes, peeled and quartered
2 cups chopped carrots (smaller dice)
1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
1/2 cup unsalted butter
1 cup all-purpose flour
1 cup sour cream
1/4 cup water
2 cups dill pickle juice*
1-1/2 teaspoons Old Bay seasoning
1/2 teaspoon table salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon cayenne pepper
Garnish (optional)

sliced dill pickles
fresh dill
black pepper
Directions

In a large pot, combine broth, potatoes, carrots and butter. Bring to
a boil and cook until the potatoes are tender. Add pickles and
continue to simmer.
In a medium bowl, stir together flour, sour cream and water, making a
paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time)
into soup. (This will also break up some of your potatoes which is
okay. You might see some initial little balls of flour form but
between the whisking and boiling all will disappear. Don't panic.)
Add pickle juice, Old Bay, salt (*see below), pepper and cayenne.
Cook 5 more minutes and remove from heat. Serve immediately.
*All pickle juice is not created equal. Some is saltier than others.
Taste your soup after adding the pickle juice and final seasonings.
It's possible you will not need any salt or would prefer more or less.

from the noblepig.com

koko

--

Food is our common ground, a universal experience
James Beard

Stomach retching read.

> wrote in message
...
> Stomach retching read.

Yeah.

On Tuesday, September 9, 2014 8:38:32 PM UTC-4, koko wrote:
> What do you do on a hot muggy day, well make soup of course ;-)
> I couldn't resist, the recipe read, "add 1/2 cup of butter" yep, me
> and Paula.
>
> I mainly made it to share at Women's Group tomorrow at church, but I
> think I'll take some to choir practice tonight too. Some come to
> practice right from work and a little snack is always appreciated.
> I love this soup, it has a bit of a kick from the cayenne pepper, dill
> pickles of course and some Old Bay Seasoning. Good thing it makes a
> big pot of soup so I have a lot to share and I get some too.

I love pickle soup. Ignore the naysayers; their taste is obviously too
immature to enjoy this dish.

I'll admit, I'd never have thought to use Old Bay in what's essentially a
Polish recipe. I first had pickle soup at a Polish restaurant in Hamtramck,
Michigan.

Cindy Hamilton

On Wed, 10 Sep 2014 12:43:14 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, September 9, 2014 8:38:32 PM UTC-4, koko wrote:
>> What do you do on a hot muggy day, well make soup of course ;-)
>> I couldn't resist, the recipe read, "add 1/2 cup of butter" yep, me
>> and Paula.
>>
>> I mainly made it to share at Women's Group tomorrow at church, but I
>> think I'll take some to choir practice tonight too. Some come to
>> practice right from work and a little snack is always appreciated.
>> I love this soup, it has a bit of a kick from the cayenne pepper, dill
>> pickles of course and some Old Bay Seasoning. Good thing it makes a
>> big pot of soup so I have a lot to share and I get some too.
>
>I love pickle soup. Ignore the naysayers; their taste is obviously too
>immature to enjoy this dish.
>
>I'll admit, I'd never have thought to use Old Bay in what's essentially a
>Polish recipe. I first had pickle soup at a Polish restaurant in Hamtramck,
>Michigan.
>
>Cindy Hamilton

It turned out pretty darned good, and the pan was licked clean,
everyone enjoyed it.

koko

--

Food is our common ground, a universal experience
James Beard

On Wednesday, September 10, 2014 4:58:25 PM UTC-5, koko wrote:
> On Wed, 10 Sep 2014 12:43:14 -0700 (PDT), Cindy Hamilton
>
> > wrote:
>
>
>
> >On Tuesday, September 9, 2014 8:38:32 PM UTC-4, koko wrote:
>
> >> What do you do on a hot muggy day, well make soup of course ;-)
>
> >> I couldn't resist, the recipe read, "add 1/2 cup of butter" yep, me
>
> >> and Paula.
>
> >>
>
> >> I mainly made it to share at Women's Group tomorrow at church, but I
>
> >> think I'll take some to choir practice tonight too. Some come to
>
> >> practice right from work and a little snack is always appreciated.
>
> >> I love this soup, it has a bit of a kick from the cayenne pepper, dill
>
> >> pickles of course and some Old Bay Seasoning. Good thing it makes a
>
> >> big pot of soup so I have a lot to share and I get some too.
>
> >
>
> >I love pickle soup. Ignore the naysayers; their taste is obviously too
>
> >immature to enjoy this dish.
>
> >
>
> >I'll admit, I'd never have thought to use Old Bay in what's essentially a
>
> >Polish recipe. I first had pickle soup at a Polish restaurant in Hamtramck,
>
> >Michigan.
>
> >
>
> >Cindy Hamilton
>
>
>
> It turned out pretty darned good, and the pan was licked clean,
>
> everyone enjoyed it.
>
Was the pan *really* "licked clean"?
>
> koko
>
--Bryan

On Tuesday, September 9, 2014 6:36:26 PM UTC-7, wrote:
> Stomach retching read.

Yeah, who puts cayenne and Old Bay in dill pickle soup?

Think of it as Polish gazpacho.

koko > wrote:

[snippage throughout]

> Dill Pickle Soup

> 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)

> 2 cups dill pickle juice*

> *All pickle juice is not created equal. Some is saltier than others.

> from the noblepig.com

I see that Cathy of the noblepig.com presents this as a "Polish" recipe,
while stating that she uses Vlasic's vinegar-based pickles. In Polish
zupa ogórkowa, vinegar-based pickles are never used, always sour, i.e.
malolactically fermented cucumbers. I posted a few sour-pickle soup
recipes over the years:

<http://groups.google.com/group/rec.food.cooking/msg/8646512d70ac92a8>

<http://groups.google.com/group/rec.food.cooking/msg/ce860cf1d89eafd4>

<http://groups.google.com/group/rec.food.cooking/msg/2a8f5bbf7772ba1f>

Victor

On Fri, 12 Sep 2014 23:57:11 +0200, (Victor Sack)
wrote:

>koko > wrote:
>
>[snippage throughout]
>
>> Dill Pickle Soup
>
>> 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
>
>> 2 cups dill pickle juice*
>
>> *All pickle juice is not created equal. Some is saltier than others.
>
>> from the noblepig.com
>
>I see that Cathy of the noblepig.com presents this as a "Polish" recipe,
>while stating that she uses Vlasic's vinegar-based pickles. In Polish
>zupa ogórkowa, vinegar-based pickles are never used, always sour, i.e.
>malolactically fermented cucumbers. I posted a few sour-pickle soup
>recipes over the years:
>
><http://groups.google.com/group/rec.food.cooking/msg/8646512d70ac92a8>
>
><http://groups.google.com/group/rec.food.cooking/msg/ce860cf1d89eafd4>
>
><http://groups.google.com/group/rec.food.cooking/msg/2a8f5bbf7772ba1f>
>
>Victor

I used my homemade fermented sour pickles and some of their juice in
the recipe.

koko

--

Food is our common ground, a universal experience
James Beard

koko > wrote:

> I used my homemade fermented sour pickles and some of their juice in
> the recipe.

Good for you! And, did you use pearled barley or rice instead of flour,
to make this a real Polish zupa ogórkowa?

Victor

On Sat, 13 Sep 2014 00:53:56 +0200, (Victor Sack)
wrote:

>koko > wrote:
>
>> I used my homemade fermented sour pickles and some of their juice in
>> the recipe.
>
>Good for you! And, did you use pearled barley or rice instead of flour,
>to make this a real Polish zupa ogórkowa?
>
>Victor

Victor, I wasn't after a "real" anything. I just saw a recipe that I
thought I'd like to try.
I'm sure like many recipes, there are as many variations as there are
cooks.

koko

--

Food is our common ground, a universal experience
James Beard

koko > wrote:

> Victor, I wasn't after a "real" anything. I just saw a recipe that I
> thought I'd like to try.

The idea of mixing up sour cream with flour and boiling it in the soup
is culinary nonsense. It's not berre manié - sour cream is not butter,
it breaks up. Surely there are saner alternatives?

> I'm sure like many recipes, there are as many variations as there are
> cooks.

Not in this case, not as many as you seem to think.

Victor

On Sat, 13 Sep 2014 01:22:59 +0200, (Victor Sack)
wrote:

>koko > wrote:
>
>> Victor, I wasn't after a "real" anything. I just saw a recipe that I
>> thought I'd like to try.
>
>The idea of mixing up sour cream with flour and boiling it in the soup
>is culinary nonsense. It's not berre manié - sour cream is not butter,
>it breaks up. Surely there are saner alternatives?

The sour cream did not break up. The soup was smooth and creamy, even
after being re-heated the next day.
>
>> I'm sure like many recipes, there are as many variations as there are
>> cooks.
>
>Not in this case, not as many as you seem to think.
>
>Victor

koko

--

Food is our common ground, a universal experience
James Beard

koko > wrote:

> The sour cream did not break up. The soup was smooth and creamy, even
> after being re-heated the next day.

Then you've worked up a miracle and should be congratulated!

Victor

On Sat, 13 Sep 2014 01:35:57 +0200, (Victor Sack)
wrote:

>koko > wrote:
>
>> The sour cream did not break up. The soup was smooth and creamy, even
>> after being re-heated the next day.
>
>Then you've worked up a miracle and should be congratulated!
>
>Victor

First, the sour cream is mixed in with the flour, that perhaps might
be why it didn't break up.

I'm sure if you practice this technique a little more, you will
achieve the same success I did.

koko

--

Food is our common ground, a universal experience
James Beard

koko > wrote:

> First, the sour cream is mixed in with the flour, that perhaps might
> be why it didn't break up.

It's not beurre manié (which is butter mixed with flour) - sour cream is
not butter, it breaks up - usually, anyway...

> I'm sure if you practice this technique a little more, you will
> achieve the same success I did.

You seem to have worked up a miracle and should be congratulated!

I'm getting a sense of déjà-écrit for some strange reason...

Victor

On Sat, 13 Sep 2014 02:08:56 +0200, (Victor Sack)
wrote:

>koko > wrote:
>
>> First, the sour cream is mixed in with the flour, that perhaps might
>> be why it didn't break up.
>
>It's not beurre manié (which is butter mixed with flour) - sour cream is
>not butter, it breaks up - usually, anyway...

I know what a beurre manié is, i also know sour cream is not butter.
To the best of my knowledge, she never referred to the mixture of sour
cream and flour as such.

>
>> I'm sure if you practice this technique a little more, you will
>> achieve the same success I did.
>
>You seem to have worked up a miracle and should be congratulated!
Thank you <humble bow>
>
>I'm getting a sense of déjà-écrit for some strange reason...
>
>Victor

koko

--

Food is our common ground, a universal experience
James Beard

koko > wrote:

> I know what a beurre manié is, i also know sour cream is not butter.
> To the best of my knowledge, she never referred to the mixture of sour
> cream and flour as such.

Well, once one mixes sour cream with flour, it becomes a mixture...
And, when I'm saying that you must have worked up a miracle and should
be congratulated, I'm not at all being facetious - I'm being perfectly
serious.

And if you can get non-separating sour cream where you live, I wish I
could get it here, whether labelled Saure Sahne, Sauerrahm, Schmand, or
crème fraîche.

Victor