I finally perfected my version of dill pickle (and potato leek) soup and it's the delicious, flavorful, nuanced soup of my dreams. I also finally made a crusty, no knead, easy, single day artisan bread loaf, perfect for dipping.
NOTE: I misspoke in the video - the traditional pickle soup is Polish, not Hungarian. It's called zupa ogorkowa and appears to be more sour using traditional polish pickles and different root veggies and spices.
creamy without using heavy cream, tangy without tasting like vinegar, healthy with a side of bacon - this one is something I'm really proud of and think you'll like, too! try it, I dare you.
⭐️ another awesome soup! [ Ссылка ]
⭐️ more bread recipes! [ Ссылка ]
🛠️ TOOLS THAT I LOVE!! (Some of the links here are affiliate links. If you purchase through these links, I’ll receive a small commission, but the price remains the same - & hopefully even better! - for you! Keep an eye out for discount codes, I’ll post them when I have them! Thank you for supporting Stillwater Kitchen ❤️)
• My favorite knife: [ Ссылка ]
• My favorite aprons: [ Ссылка ]
• Microplane: [ Ссылка ]
• Other all clad pots & pans: [ Ссылка ]
• Made-in pot: [ Ссылка ]
• 10.25” cast iron: [ Ссылка ]
• 12” cast iron: [ Ссылка ]
• 10 qt Dutch Oven: [ Ссылка ]
• 10” All Clad pot with a lid: [ Ссылка ]
• My instant read thermometer: [ Ссылка ]
the bread recipe I used (highly recommend!): [ Ссылка ]
potato leek & pickle soup recipe:
1lb bacon, chopped and rendered
3T fat (bacon fat, neutral oil, butter, or a combo)
2 large leeks, chopped (about 4C)
2lb Yukon gold potatoes, chopped (other potatoes work great but you should peel them first)
150g carrot, chopped (2 medium or 4 small carrots)
32oz (4C) chicken or veggies stock
1/2C Greek yogurt
3T dill, divided
1 heaping cup chopped dill pickle, plus more for topping
½-1C dill pickle brine
S&P to taste
1) In a medium stock pot, cook bacon. Remove to a paper towel lined plate to drain, reserving fat.
2) Add add’l fat to make 3T if necessary. Cook leeks until soft and reduced in volume, 5-7 minutes.
3) Add potatoes and carrot, cooking for 1-2 minutes until mixed and coated in fat.
4) Add stock and 2T dill.
5) Cover and simmer until potatoes and carrots are soft.
6) Remove 1C stock and gradually mix in yogurt to temper it. Add this mixture back to soup.
7) Add pickles.
8) Blend, using an emersion blender, potato masher, or regular blender (but be careful – hot stock expands so do no overfill your blender or it may explode!).
9) Add pickle brine, 1/4C at a time, until the soup is as pickle-y as you like. Note that this step will largely depend on the brine that you use. Ours wasn’t super salty or vinegary, so we used 1/2C.
10) Add salt & pepper to taste.
11) Remove from heat and serve, topping with reserved bacon crumbles, dill, and chopped pickles. Pairs nicely with a slice of crusty bread for dipping.
0:00 coming up
0:25 why pickle soup?
1:04 artisan bread
2:20 soup ingredient prep
6:00 let's get cooking
7:48 bread out
10:30 soup's on
10:48 did we bread?
11:40 let's taste!
#pickles #soup #souprecipe #potatosoup #bread
for fans of: soup, pickles, pickle soup, potato leek soup, leak soup, easy soup recipes, artisan bread loaf, no knead bread, preppy kitchen bread, polish soup, zupa orgorkowa, polish pickle soup, easy soup with bacon, creamy soup, dairy free soup.
