Polish Dill Pickle Soup #2 -Zupa Ogorkowa
"Before refrigeration, pickling was a common way of preserving fruits, vegetables, meats and eggs in Poland and other parts of Eastern Europe. Pickled baby cucumbers, what we call just plain pickles, in hot broth was the winter counterpart to the summer offering of cold cucumber soup. In my family, we made dill pickle soup with a ketchup base. This more widely known variation uses sour cream and, if you substitute vegetable stock for the chicken stock, it is completely vegetarian. Today, thanks to refrigeration and the availability of year-round produce, this soup can be enjoyed winter or summer. Makes 6 servings..."
INGREDIENTS
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2 tablespoons butter
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1 medium onion, halved and sliced
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4 cups chicken or vegetable broth
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4 large garlic dill pickles, about 3 cups chopped
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2/3 cup liquid from pickle jar or water
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4 large potatoes, peeled and cut into 1/2-inch cubes
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2 tablespoons all-purpose flour
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1 cup sour cream
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Salt and black pepper
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Sugar to taste, if desired
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Chopped fresh dill for garnish, if desired
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