If you hang around Greenpoint, Brooklyn long enough-- you’re bound to sample the local Polish fare. A highlight my friends have always told me to try is the pickle soup at Karczma.
Fear not! It is actually very cozy and not too vinegary. When you cook the brine long enough, the acid mellows out much like Filpino adobo or French gastrique. I’ve also read that to balance out a soup that is too sour, simply add a potato. Since we’ve already got both simmering in harmony, your pickle jar dregs will have a home this winter.
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Things you will need : 1 medium carrot 1 small onion 2 medium kosher pickles 1 quart of vegetable broth 1 bay leaf 1 swig of your preferred saute oil 4 small white potatoes, peeled and chopped |
1 scoop of labneh (here's how to make it!) A bit of washed dill 1 cup of vinegar slaw (optional) 1 saute pan 1 soup pot ladle Bowl(s) and spoon(s) Salt and pepper to your liking |
I started this batch with matchstick'd carrots, onions and a leftover tub of vinegar slaw in a pan. Once these vegetables are sauteed and the onions a little brown, add to a pot of broth with bay leaf and chopped potatoes. Bring up to a boil and then lower to simmer.
While the soup base is coming up to a boil, chop up your pickles! You’d be surprised how well it works in soup. This is also an amazing way to clean up all those pickle jars in your fridge. If you've got other pickled things, TRY THEM. I bet beets would make this soup look really cool.
Many recipes you will find for this soup will tell you to stir in sour cream before serving. I thought I could add another texture by substituting the sour cream with yogurt—even further then, labneh smeared on the bottom of the bowl !
Once the potatoes are fork tender, finish the soup with the chopped pickles and ripped up dill.
