Summary
Pickle soup is a style of soup prepared with various types of pickled vegetables. Dill pickle soup is a variety of pickle soup prepared with pickled cucumber.[1] Some versions use grated dill pickle in their preparation.[2] Some restaurants in the United States offer the dish to their patrons, such as Polish grocery stores and restaurants in Chicago's south side.[3]
Varieties edit
A similar dish is Rassolnik, a sour soup in Russian cuisine prepared with primary ingredients of stock, dill pickle, veal or lamb kidneys, pearl barley and potato.[4] The key part of rassolnik is the pickle brine called rassol in Russian. Additional ingredients may include beef stock, carrot, leek, salt, pepper, and others.[4] It may be served garnished with sour cream.[4]
Zupa ogórkowa is a traditional Polish dill pickle soup prepared with Polish-style brine-cured pickles.[5][6] Some versions use standard dill pickles or kosher dill pickles rather than the specific Polish variety.[7] Primary ingredients include broth, pickles and potato.[7] The soup's flavor can vary depending on the type of broth that is used, such as vegetable broth or meat broth.[7] Pork bones may be used to prepare a meat-based broth.[5] Additional ingredients can include celery, carrot, garlic, cream, egg yolk, dill, salt and pepper.[7][6]
See also edit
References edit
- ^ Cook, Andra; Stradley, Linda (1997). What's Cooking America. p. 333. ISBN 9781560447924.
- ^ Telesco, Patricia; Maack, Jeanne P. (18 May 2009). The Everything Canning and Preserving Book. p. 111. ISBN 9781440521515.
- ^ Ajmera, Maya (2008). Children of the U.S.A. p. 113. ISBN 9781570916151.
- ^ a b c Darra Goldstein (1999). A Taste of Russia: A Cookbook of Russian Hospitality. p. 53. ISBN 9781880100424.
- ^ a b Strybel, Robert; Strybel, Maria (2005). Polish Heritage Cookery. pp. 205–206. ISBN 9780781811248.
- ^ a b Bayne, Martha (8 November 2011). The Soup & Bread Cookbook. p. 18. ISBN 9781572846890.
- ^ a b c d Spieler, Marlena (7 December 2012). Yummy Potatoes: 65 Downright Delicious Recipes. p. 60. ISBN 9781452125282.