ZUPPA OGORKOWA PICKLE SOUP ENJOY DANl

ZUPPA OGORKOWA   (PICKLE SOUP) FOR V.W. POT LUCK by CHEF DAN:

Serves 8

INGREDIENTS:

10-cups vegetable broth

5 russet potatoes, peeled and diced

4 tablespoons butter

6-kosher pickles, diced

2 carrots, peeled and diced

1 onion, diced

2 garlic cloves, minced

1/2-to- 1 of cup pickle juice

1 bay leaf

1 pint sour cream

2 tablespoon all-purpose flour

1 bouquet of fresh dill

Sea salt and freshly ground black pepper

DIRECTIONS:

1.   Bring 8 cups of water to a boil in a stock-pot.

2.   Add potatoes and boil until soft abut 5-7 minutes.

3.   In a skillet over medium-high heat add butter when sizzling.

4.   Add pickles, carrots, and garlic and sauté, stirring 4-5 minutes.

5.   Add vegetables to stock-pot.

6.   Add pickle juice and bay leaf.

7.   Taste and if needs more pickle juice add some.

8.   Add 2 cups stock.

9.   Whisk the sour cream and flour in a bowl until thoroughly combined.

10.                Drizzle into the stock-pot stirring constantly.

11.                Add a hand full of fresh dill.

12.                Reduce heat and simmer until soup thickens.

13.                DO NOT BOIL;

14.                Season with salt and pepper.

15.                Garnish with more fresh dill.

ENJOY DAN:                                                 BON-APPETITE!!