Czech Potato and Pickle Soup | Polévka okurková. CZECH REPUBLIC, EUROPE

Servings  6-8people

Ingredients

2lb potatoes, peeled and diced

2 1/2quarts water

1tsp caraway seeds, cracked

 salt

1cup sour cream

1cup all-purpose flour

1handful dill, chopped

4 sweet gherkins, chopped

Instructions

  1. In a large pot, add water to cubed potatoes.
  2. Crack caraway seeds in a mortar and pestle to release their aroma.
  3. Add the caraway seeds and some salt to the potatoes and bring to a boil. NOTE: this could take awhile with so many ingredients. Just keep an eye on it.
  4. Once the soup comes to a boil, reduce to a simmer and cook for about 25 minutes. Meanwhile, mix flour with sour cream and about a cup of cooking water. (Don't add boiling water, warm is okay) whisk until smooth. NOTE: It's easier to make the slurry lump free if you add the water a 1/2 cup at a time.
  5. Pour the slurry into the soup, whisking constantly.
  6. Cook for about 20 minutes, the soup will thicken up dramatically. If it thickens too much, thin with extra water.
  7. Meanwhile, chop up some dill and sweet gherkins and add them to the pot. Splash in some liquid from the pickle jar.
  8. Stir together and let cook another few minutes, then ladle into bowls.

 

White Asparagus a la Flamande | Asperges op Vlaamse Wijze. BELGIUM, EUROPE
Potato Pancakes | Mushroom stuffed Draniki. BELARUS, EUROPE
Spaetzle with cheese and caramelized onion | KasNocken. AUSTRIA, EUROPE
Green Beans with Speck | Schinkenspeck. AUSTRIA, EUROPE
Trinxat. ANDORRA, EUROPE
Shopska Salad | Shopska Salata. BOSNIA & HERZEGOVINA, EUROPE
Warm Spinach and Mushroom Salad. ANDORRA, EUROPE
Albanian Vegetables | Turli Perimesh. ALBANIA, EUROPE
Leek Pie | Byrek ose Lakror. ALBANIA, EUROPE
Cream and Current Scones. EUROPE, UNITED KINGDOM

 


Please, login to leave comments
@mollimail.com
signup