Polish Pickle Soup

Number of Servings: 12

Ingredients

� Onions, raw, 1 cup, finely chopped � Leeks, 1 cup, finely chopped � Garlic, 4 tsp � Olive Oil, 2 tbsp � Golden Beets, fresh, 1.5 cup, cubed � Rutabaga, cubes, 1.5 cup, cubed � White potato, 3 serving, cubed � Carrots, raw, 1.5 cup, chopped � Artichokes, frozen, 1 package (9 oz) [or, substitute 1 large pre-cooked celery root), cubed � Dill Pickle Juice, 16 tbsp (1 cup) � Milk, canned, evaporated, 1 cup � Chicken Broth, 6 cup (8 fl oz) � Thyme, ground, 2 tsp � Marjoram, dried, 2 tbsp � Pepper, black, 1 tsp

Directions

Chop onion, leek and garlic. Saute until tender in olive oil. Add cubed beets, rutabaga, and carrots with thyme, marjoram and pepper. Saute for 5 minutes and add chicken stock. Simmer for approx. 20 minutes. In the meantime, strain juice from 1 32 ounce jar of pickles into a bowl and set aside. Grate whole pickles. Add to pickles, pickle juice, potatoes, artichokes and evaporated milk to simmered soup. Bring up to boil and simmer until vegetables are tender but not soft. To serve, garnish with sour cream and dill.

Serving Size:�2 cups

Servings Per Recipe: 12

Nutritional Info Amount Per Serving