About the soup: My grandma died at 97, about four years ago. She was a Holocaust survivor originally from Hungary. She only taught me one recipe, and she called it Cold Potato Soup. It’s a sour cream-based, dill-heavy soup that’s VERY similar to this one. It’s been a family favorite my whole life. When I visited her as a kid,
I would eat 3 helpings of this soup for breakfast, lunch, and dinner.
The Pickle Soup recipe looks wonderful! I am excited to make it, and I hope everyone else embraces the heritage palette it will no doubt invoke.
Ok, on pickle soup, Jetta: I, too, was exceedingly skeptical when I first encountered this on the menu of a Chicago Polish place. I tried it. It’s amazing. It wasn’t a good soup; it was a great soup. Highly recommend.
One of my favourite local restaurants specializes in soups and they've had a dill pickle soup in the past. I will admit that I was a bit wary of it because I don't like when pickle flavoured things go super heavy on vinegar, but I really liked it. I would imagine that my enjoyment would change with different recipes, depending on how much the vinegar comes through. I would recommend using the optional cream to help cut the acid if you're someone who also doesn't like having heavy acid tones to food. Also, I LOVE dill, so I would likely add more than the 3 sprigs listed.
About the soup: My grandma died at 97, about four years ago. She was a Holocaust survivor originally from Hungary. She only taught me one recipe, and she called it Cold Potato Soup. It’s a sour cream-based, dill-heavy soup that’s VERY similar to this one. It’s been a family favorite my whole life. When I visited her as a kid,
I would eat 3 helpings of this soup for breakfast, lunch, and dinner.
The Pickle Soup recipe looks wonderful! I am excited to make it, and I hope everyone else embraces the heritage palette it will no doubt invoke.
Ok, on pickle soup, Jetta: I, too, was exceedingly skeptical when I first encountered this on the menu of a Chicago Polish place. I tried it. It’s amazing. It wasn’t a good soup; it was a great soup. Highly recommend.
I would love to taste the pickle soup, but I don't think I want to make it (if that makes any sense).
haha. time to find a friend who’s curious too! maybe you can buy the ingredients and bring them over to their kitchen.
One of my favourite local restaurants specializes in soups and they've had a dill pickle soup in the past. I will admit that I was a bit wary of it because I don't like when pickle flavoured things go super heavy on vinegar, but I really liked it. I would imagine that my enjoyment would change with different recipes, depending on how much the vinegar comes through. I would recommend using the optional cream to help cut the acid if you're someone who also doesn't like having heavy acid tones to food. Also, I LOVE dill, so I would likely add more than the 3 sprigs listed.
I’ve made sauerkraut soup and it was delicious, pickle soup seems like it would vibe along the same flavor axis.
TIL my brain turns “carrot tart” into “tarot card”. This whole newsletter is a delight.