I think it is safe to say I have never had any experience cooking Polish dishes. But, my husband has Polish heritage, so I’ve eaten my share from my Mother-in-law’s kitchen. Thanks to her for sending me this totally unique recipe for Polish Dill Pickle Soup. Watching the snow fall and the wind whipping around the neighborhood, tonight was a perfect night to try it out.
I would put dill on ice cream if I could, as it is one of my favorite tastes, so this soup intrigued me. I want to try it again in the summer when our garden dill is in full bloom. Today I pretty much stuck to the recipe, with a few minor changes. First, we had leftover pork roast from earlier in the week, so I didn’t cook it from raw. I don’t think I used quite as many pickles as it calls for. I also added carrots to get a vegetable in there. There is nothing hard about this recipe, basically chop, simmer, eat. Perfect type of recipe for me.
There was something strangely satisfying about two steps of the prep process. The amount of dill pickles and ketchup that the recipe called for offered a unique opportunity to use a LOT more of those ingredients than I ever do. So I actually opened a new jar of pickles and used the entire thing at one time. Usually those jars sit in our fridge for several seasons. And I got to squeeze a whole cup of ketchup out of the bottle at once. When else do you ever have the chance to squeeze a ketchup bottle for longer than half a second? I know, I know, the little things in life amuse me.
The flavor is one I’ve never tasted, and very good. It’s a hearty soup, you’ll be full very quickly. It’s not bad on the healthy scale, a lot of vitamins and minerals, but also pretty high on sodium. I think the next time I make it I will opt for water instead of pickle juice, and will use a little less pickle and add lots of fresh dill. I did a search for pickle soup recipes, and it is interesting to see all the different ingredients people put in it. I really enjoyed this basic recipe though, and besides those few changes I just mentioned, I’ll stick with this one.