Pickle Soup from Fania Lewando’s Vegetarian Cookbook, translated from the Yiddish and edited by Eve Jochnowitz
Eve Jochnowitz’s note: Potato pickle soup may sound like a terrible idea, but this is one of the best recipes in the book, and one of special importance to me. There used to be a few Polish and Ukrainian restaurants in New York that served potato pickle soup but I had not seen it for decades, and I had missed it acutely. This recipe absolutely nails everything that is wonderful about this soup, and balances the richness and sourness perfectly. Your local deli will happily provide the extra pickle brine with which to make this soup.
1 parsley root
6 cups of water
2 cups strained sour pickle brine
3 sour pickles
4 cooked potatoes
10 marinated mushrooms
½ cup green peas
1 tablespoon flour
½ cup butter
½ cup sour cream
Handful of dill
1. Cook the celeriac, parsley root and carrots in the water for an hour.
2. Add the pickle brine and continue cooking.
3. Dice the pickles, four potatoes, the cooked carrots, mushrooms, green peas and add them to the soup.
4. Cook the flour in the butter and add to the soup and continue cooking.
5. Before serving add sour cream and some dill.
Yield: 6 servings