Ingredients
Scale
- Pork or chicken bones
- 1 leek, the white and light green parts, trimmed and rinsed
- 2 carrots, trimmed and peeled
- 1 parsnip, trimmed, and peeled
- 1 stalk celery, trimmed
- 1 onion, trimmed and outer layer removed
- 3 allspice (whole)
- 1 quart (900 ml) sour pickles
- 4 cloves garlic, finely minced
- 3 large potatoes, peeled and diced
- 1 tablespoon dried marjoram
- Salt and pepper, to taste
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh dill
Instructions
- Add the bones, leek, carrots, parsnip, celery, onion and allspice to a large pot
- Add 6 to 8 cups of water, or use broth, (chicken or vegetable) if you don’t have soup bones in hand
- Bring to a boil, reduce heat and simmer 40 minutes
- While this is cooking , removed the pickles, reserving their liquid, grate the pickles and simmer in a small amount of water for 20 minutes, drain
- Add the garlic and potatoes to the soup and cook about 15 minutes, until the potatoes are tender
- Remove the bones, leek, carrots, parsnip, onion, and allspice from the soup
- Grate the carrots, parsnip, and celery, and return to the soup
- Season with marjoram, salt and pepper
- Add the grated pickles and juice to the soup
- Just before serving, stir in the heavy cream and chopped dill