Polish-American Pickle Soup

Name: Polish-American Pickle Soup
Ingredients: as needed for stock Raw chicken carcass or pork bones/ribs; enough to cover ingredients Plain water; to taste Onion, carrot, parsnip (or other aromatic vegetables); as needed for base of aromatics Celery; 2-3 large potatoes, cut into cubes/fries Potatoes (Yukon Gold recommended); 1 cup grated + 1 pickle cube for garnish Pickles (lacto fermented cucumbers in brine recommended); as needed, chopped Garlic cloves; to taste Bay leaves; to taste Juniper berries; to taste Dried marjoram (or other pumpkin spices like cloves/horseradish); 1 cup Sour cream or Crème Fraîche; 1/2 cup Flour; as needed for seasoning and thinning Pickle brine

13 ingredients · from Adam Ragusea

Ingredients

as needed for stock Raw chicken carcass or pork bones/ribs
enough to cover ingredients Plain water
to taste Onion, carrot, parsnip (or other aromatic vegetables)
as needed for base of aromatics Celery
2-3 large potatoes, cut into cubes/fries Potatoes (Yukon Gold recommended)
1 cup grated + 1 pickle cube for garnish Pickles (lacto fermented cucumbers in brine recommended)
as needed, chopped Garlic cloves
to taste Bay leaves
to taste Juniper berries
to taste Dried marjoram (or other pumpkin spices like cloves/horseradish)
1 cup Sour cream or Crème Fraîche
1/2 cup Flour
as needed for seasoning and thinning Pickle brine

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Method

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Watch the original: “Polish-American Pickle Soup” by Adam Ragusea. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.