Polish Dill Pickle Soup

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From Solo by Signe Johansen. It's not thickened, just a nice tasting brothy soup. I have a craving for it now! When I made it for Allison I only had floury potatoes, so they gave it a kind of grainy texture - but red or yellow potatoes as called for here (waxy - not russet potatoes) are the ticket.

  • 1 litre vegetable or chicken stock
  • 8 waxy potatoes, halved
  • 2 carrots, thickly sliced
  • 2 celery sticks, thickly sliced
  • 1 leek, thickly sliced
  • 3 garlic cloves, roughly chopped
  • 2 dill pickles, roughly chopped (ogorky kishonie, from Polish delis, are the best and akin to American, Russian or kosher dill pickles – you can also use vinegar-brined pickles)
  • 125 ml pickle brine, or to taste
  • 75–100 ml double cream
  • sea salt and freshly ground black pepper
  • 1 small bunch of dill, finely chopped, to serve
  • good dark rye bread slices, to serve
Put the stock, potatoes, carrots, celery, leek, garlic and half the chopped dill pickles in a medium saucepan. Bring to the boil, then turn down the heat to low and simmer for 15 minutes until the vegetables are tender.
 
Add the remaining pickles and pickle brine, taste and season if you think it needs it. Set aside a few portions to chill for the next couple of days or freeze, then add the double cream to the soup you’re planning to eat straight away, stirring it first in a separate bowl with a little of the soup liquid, then returning it to the pan (if you add the cream directly to the hot soup it may curdle).
 
Garnish with the fresh dill and season to taste. Serve hot with rye bread on the side.

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