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Polish-American pickle soup — not as weird as it sounds!
recipe by Adam Ragusea (@aragusea)
Ingredients:
- Chicken carcass or pork bones (estimate: 1 raw chicken carcass or a few spare ribs)
- Water (enough to submerge the bones)
- Onion (estimate: 1 old onion)
- Carrot (estimate: 2 large carrots)
- Parsnip (estimate: 1 parsnip)
- Celery (estimate: 2-3 stalks)
- Potato (estimate: 1 pound, preferably Yukon gold)
- Bay leaves (estimate: 2 leaves)
- Juniper berries (estimate: 5-6 berries)
- Dried marjoram (estimate: 1 teaspoon)
- Cloves (estimate: 1-2 cloves)
- Sour cream (estimate: 1 cup)
- Flour (estimate: 1/2 cup)
- Pickle brine (estimate: 1 cup, plus more to taste)
- Polish lacto-fermented pickles (estimate: 1 pound for soup, more for garnish if desired)
- Salt (to taste)
- Black pepper (to taste)
- Fresh dill or parsley for garnish (optional)
Steps:
1
Make homemade stock by submerging a chicken carcass or pork bones in plain water, optionally with an old onion or carrot. Bring to a boil and simmer, covered, for at least an hour. After softening, break carcass into pieces.
2
Prepare vegetables by grating or dicing carrots, parsnips, and any other vegetables you have. Dice onions and celery.
3
Allow stock to simmer longer to dissolve collagen out of the bones.
4
After simmering the bones for about 2 hours, remove the bones and skim off any accumulated protein scum if desired.
5
Add the carrots, parsnips, onions, and celery to the stock. Simmer until the vegetables are softened.
6
Slice potatoes and cut into cubes. Add to the soup later during the cooking process to prevent overcooking.
7
Incorporate spices such as bay leaves, juniper berries, dried marjoram, and cloves into the soup.
8
Pick meat off the cooled chicken carcass and add it to the soup.
9
Grate Polish lacto-fermented pickles and add them to the soup, along with the potatoes when they are more than half done.
10
Cube extra pickles to be used as a garnish for added crunch and flavor.
11
Prepare the thickener by mixing sour cream and flour, and optionally loosen with pickle brine. Stir until smooth.
12
When potatoes are soft, temper the boiling by removing from heat and stir in the sour cream and flour mixture.
13
Bring the soup back to a simmer until flour is cooked and starch gelatinizes. Adjust thickness as desired.
14
Season the soup with salt (mostly provided by pickle brine), black pepper, and any additional thickener if needed.
15
Serve the soup with optional raw bits of pickle and fresh dill or parsley for garnish.