Pickled Cucumber Soup

Pickled Cucumber Soup Recipe

By Published: June 26, 2013

    An old Polish Recipe

    Ingredients

    • 4-5 pickles shredded, for
    • 2 chicken wing for stock - this recipe uses 8 cups of stock (which can be made after making the Roasted Chicken Recipe and adding some water if not enough stock)
    • 1 soup base cube (or none if using stock from the recipe mentioned above)
    • 4 small potatoes
    • 1 1/4 tbsp allspice
    • 1 salt, pepper to taste
    • 1/2 cup each of (or to taste) veggies carrots, parsley root, celery, leek
    • cream optional, to taste

    Instructions

    1. If using chicken for stock, boil the meat and soup base cube on medium heat in 9 cups water and then skim "residue" that forms on surface. Otherwise see Stock Recipe to make stock from leftovers of Roasted Chicken Recipe
    2. Then add salt, pepper, herbs / allspice and bring to a boil.
    3. Once it's boiling add diced carrots, potatoes and other veggies except pickles. Soup base cube can be added as well.
    4. Once the potatoes get a bit softer, add shredded pickles and cook for 10 more minutes.
    5. When serving you can mix in cream gradually to bowl.