This recipe came from: http://www.kitchme.com/recipes/polish-dill-pickle-soup?invite=29ot
*Pic 1 - http://www.kitchme.com/recipes/polish-dill-pickle-soup?invite=29ot
My Variations from Recipe as Written: I added one pound (boneless, skinless) chicken breast for some protein. I put it in the pot with the ingredients in step 1, then pulled it out and roughly diced it between steps 1 and 2.
General Thoughts: Another soup with some fairly easy prep, which is always a plus. I was unsure (at first) how I was going to shred pickles, but then I decided to just (duh!) shred them using a cheese grater. I have to say, pickles (particularly when they are crisp) are much easier to shred than I thought they'd be. Other than that, peeling and slicing the potatoes was the only other real chore.
*Pics 2 & 3 - Pictures from when I made it
Despite the instant flour/milk mixture, this soup did not turn out to be as thick as I expected, which was surprising. Also, even with the four shredded pickles and the pickle brine, it did not turn out quite as "pickley" as it initially smelled. However, that wasn't really much of a problem, since individual tastes for such strong, unique flavors can vary. The garnishes (e.g., sour cream, fresh dill, and sliced pickles) added quite a bit to the soup's flavor profile, and I definitely would suggest not skimping on the pepper (Lisa!).
The chicken was a great addition and gave the soup a real boost in the heartiness department. Though, I would definitely recommend sticking to chicken stock if you are going to add chicken. It is also worth mentioning that I don't think any other type of protein (i.e., beef, pork, or fish) would have worked in this soup quite as well as the chicken did.
Overall, the soup was pretty good... I was going to say "surprisingly good," but I really didn't know what to expect going in, so it was just objectively solid.
(*NOTE: I've decided to start adding a "Potential Improvements" section - like the one below - to all future soup posts, since it seems like there is always something I think could help a recipe be better, no matter how tasty it was.)
Potential Improvements? For me (and Hunter), this soup actually lacked a little bit of the "bite" we were hoping for; the type of vinegary pickle flavor that makes dill pickles a very specific, distinct taste. But, adding a shot of apple cider vinegar to each bowl was PERFECT! I say "to each bowl," rather than to the overall pot, because that taste does not suit everyone's palate, so it is safer to garnish for each individual. Also, I think it would have been better if I'd cut the potatoes a little smaller; a large/coarse dice would have been right on. Finally, this soup would definitely have benefit from serving it with a side of bread.
Despite the instant flour/milk mixture, this soup did not turn out to be as thick as I expected, which was surprising. Also, even with the four shredded pickles and the pickle brine, it did not turn out quite as "pickley" as it initially smelled. However, that wasn't really much of a problem, since individual tastes for such strong, unique flavors can vary. The garnishes (e.g., sour cream, fresh dill, and sliced pickles) added quite a bit to the soup's flavor profile, and I definitely would suggest not skimping on the pepper (Lisa!).
The chicken was a great addition and gave the soup a real boost in the heartiness department. Though, I would definitely recommend sticking to chicken stock if you are going to add chicken. It is also worth mentioning that I don't think any other type of protein (i.e., beef, pork, or fish) would have worked in this soup quite as well as the chicken did.
Overall, the soup was pretty good... I was going to say "surprisingly good," but I really didn't know what to expect going in, so it was just objectively solid.
(*NOTE: I've decided to start adding a "Potential Improvements" section - like the one below - to all future soup posts, since it seems like there is always something I think could help a recipe be better, no matter how tasty it was.)
Potential Improvements? For me (and Hunter), this soup actually lacked a little bit of the "bite" we were hoping for; the type of vinegary pickle flavor that makes dill pickles a very specific, distinct taste. But, adding a shot of apple cider vinegar to each bowl was PERFECT! I say "to each bowl," rather than to the overall pot, because that taste does not suit everyone's palate, so it is safer to garnish for each individual. Also, I think it would have been better if I'd cut the potatoes a little smaller; a large/coarse dice would have been right on. Finally, this soup would definitely have benefit from serving it with a side of bread.
Polling the Fam: I liked it, and for the ease of prep and the uniqueness of it, I'd definitely make it again, particularly with the improvements above. Becky does not normally care for an overabundance of dill pickle taste, but she liked this soup well enough, particularly with sour cream to make it a little less pickle-forward. Although she went back for seconds tonight, she said she'd eat it again but wouldn't request it to be made. Hunter also liked it, and said he'd eat it again, but he said it did not have quite enough pickle taste (so he added vinegar, as well). He also thought the pepper was really important to preventing the soup from being too bland for his tastes.
Verdict: Liked it. (4 stars)
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