When I lived in Hamtramck, I loved buying homemade pickle soup from the Polish Market at the end of my street. I still miss their pirogies, but that’s a post for another day.
Cucumbers are one of my favorite veggies— but cucumber soup is best served chilled. And until the temperature gets back into the double digits, I’m eating my soup hot. It’s really easy to make pickle soup, and I have a special ingredient: pickles from Bozek’s Market. (Yes, they sell more than meat!)
Be careful about how much salt you have— the pickle brine and pickles themselves will both have salt aplenty.
About the times: I know the times look complicated, but adding the vegetables at different times is the best way to get all the veggies crisp in the end.
1 cup sliced pickles
1 carrot, peeled and diced
2 chopped leeks
1 medium onion, diced
1 1/2 cup chopped spinach
1 cup fresh dill, chopped
4 cups vegetable broth
2 large potatoes, cubed
2/3 cup pickle juice (from the jar)
salt and pepper to taste
Saute the onion in olive oil.
2. After the onion is translucent (about ten minutes) add the leeks. Saute for another 5 minutes.
3. Add the broth, pickle juice, dill, and potatoes. Bring to a boil, then simmer.
After about ten minutes, add the carrots to the soup.
When the carrots are getting tender (5-10 minutes) add the pickles and spinach. Cover the soup to let the spinach steam a little.
6. Cook until the spinach is juuust tender, then take off the heat. Garnish with fresh dill and serve.