Posts Tagged ‘soup’
Polish Dill Pickle Soup
One of my dearest friends in the world, Connie, is 100% Polish; she’s also married to a man who’s 100% Polish. They are some fabulous cooks, and make a kielbasa that is a true work of art and a most generous gift some years at Easter. (There are too many demands and insufficient quantity to feed all of the ravenous hordes, so I have resigned myself to not being on the “in” list every year … alas!)
Anyway, Connie is a great cook, as I’ve already said. So when I went to a horrendously bad Polish restaurant last year, where the one and only redeeming food was the dill pickle soup (don’t even ask how leaden and flavorless the blintzes were … with a filling made from canned mushrooms!), I asked Connie if she would share her recipe with me. (She did; here’s the post from AnnArbor.com. And that’s her son Andrew, one of my son Jeremy’s best friends, doing the “bunny ears,” fyi.)
Connie’s soup is very easy to make, and it is some seriously astounding comfort food. But the soup at the restaurant had some flecks of carrot, potatoes, and dill, which Connie’s lacked.
So I tinkered a bit by using the original recipe as a base but then adding the other ingredients. It’s still Connie’s soup, in my opinion, just with a bit more stuff in it.
And it was truly, wonderfully, amazingly delicious!
It may sound odd to pour in juice from a pickle jar, but why use plain ol’ water when you can add some depth of flavor? Connie’s late mother-in-law used to add a bit of vinegar in her version of this Polish classic; but there’s an entire jar full of brine just waiting to find a purpose other than swimming around cucumbers! Do it Connie’s way, which she learned from her own mother, whom we call Busha ([BOO-shuh] = grandmother). Busha is in her late 90s now … the woman knows a thing or two!
Polish Dill Pickle Soup
1 pound pre-cooked kielbasa
1 cup water + water to cover kielbasa
1 tablespoon bacon fat or butter
1 small onion, chopped
3/4 cup juice from a jar of dill pickles, preferably Polish
1 teaspoon salt
1/2 teaspoon black pepper
1 medium potato, cut into 1/2″ cubes
1 large carrot, peeled and grated
1/2 cup sour cream
2 tablespoons flour
1 cup chopped dill pickles
1 teaspoon dried dill
slices of caraway rye bread, toasted and buttered, because as Connie puts it: “Of course, you have to have a good rye bread to go along with it.”
Place the kielbasa into a medium saucepan, cover with water, and bring to a boil; lower heat and simmer for 1/2 hour. Remove the kielbasa from the saucepan saving the liquid, and slice to desired thickness.
Heat the bacon fat in a small skillet and saute the onion just until translucent. Add to the reserved cooking liquid.
Add the 1 cup of water, the pickle juice, salt and pepper to the saucepan with the onion. Bring to a boil, then add the potatoes and carrot; cook for 20 minutes or until the potatoes are tender when pierced with a fork.
Combine the sour cream and the flour in a medium bowl, then slowly stir in 1/2 cup of the broth until smooth. Whisk this mixture back into the saucepan, bring just to a boil (small bubbles around the edge of the soup), then remove from heat.
Stir in the chopped pickles, the kielbasa and the dill. Serve hot, with the toasted rye on the side.
Makes 4 generous servings.
“floo·zie \ˈflü-zē\: a usually young woman of loose morals.” Thus a Food Floozie is not a woman who can be seduced by virtually any man, but rather a woman who can be seduced by virtually any food (other than sushi).
For more blathering about recipes, restaurants, beverages, ingredients, and anything else even tangentially related to food, please come visit me Monday through Friday at Food Floozie or check out my mostly-regular Tuesday posts on AnnArbor.com.
Ode to Uncle Joe
The period from the Civil War to 1912 was defined by the Legislative branch of Federal Government. It starts with our first impeachment of a President, and ends with the election of a President that would begin the ascending power of the Executive branch. During this era Congress would wield its greatest power ever in history. The 20th century would be defined by its slow loss of power to the Executive branch. Never again, after the election of Woodrow Wilson, would Congress ever wield such power.
If the Congress was all powerful, who, therefore, in Congress, would have been the most powerful? Well, that would be the speaker of the House, of course, or didn’t you stay awake in government class? And of all the speakers of this era, none had the power and used it like Joseph Gurney Cannon of Illinois.

The Man, The Myth, The Legend
Known as Uncle Joe, he used his power as a tyrant over the House. No bill saw the light of day without him allowing it, as he was also head of the Rules Committee. Nothing in Congress happened without his permission. At times, things came to a standstill, loggerheads being broken only on his whim. Finally, the situation became intolerable, something had to give.
Like Humpty Dumpty, the bigger they are, the harder they fall. As the story goes, Uncle Joe got up from his speakers seat to relieve himself due to “nature calling”. When he left the chamber of the house, the members present, both Democrats and Republicans, quickly put together a resolution to remove him as Speaker. Upon his return, his supporters initiated a filibuster to block the resolution. After 26 hours, the filibuster ended, but the damage was done. Uncle Joe was no longer speaker of the house, and the era that was born in the tragedy of the Civil War came to an end. The rise of the Executive’s star was to begin, and we would enter an era defined by regulation. In history, even the greatest changes can come about for the simplest of reasons.
You must be asking yourself “What’s with the history lesson? Isn’t this a food blog? Well, Uncle Joe is famous for something else, and that’s Senate Bean Soup. Apparently one day he entered the dining room, looked at the menu, and exclaimed “Thunderation, I had my mouth set for bean soup! From now on, hot or cold, rain, snow or shine, I want it on the menu every day.” And it’s been that way ever since, never has a day gone by without it on the menu.

Dedicated cooks doing a daily routine
I love this recipe; it has become a staple at our house, our children call it “so good bean soup”. It is great on a cold winter night, and is pretty much a meal in itself. I try to make it as authentic as possible, which means making like they do in Washington, so I follow this recipe:
- 1 pound dry white beans, soaked overnight
- 1 meaty ham bone or 2 smoked ham hocks
- 3 quarts water
- 3 onions, finely chopped
- 3 cloves garlic, finely chopped
- 4 stalks celery, with leaves, finely chopped
- 1/4 cup parsley, finely chopped
- 1 cup cooked mashed potatoes
- salt and pepper to taste
To begin: soak the beans overnight. In the morning, rinse beans, add to a stock pot with 3 quarts of water and the ham bone or hocks. Cover and simmer 2 hours.
Stir in the mashed potatoes and cook over low heat until the beans are almost tender, about 30 minutes. Add onion, celery, garlic and continue to simmer about an hour, or until the beans are tender. Remove the bone or hocks, clean of meat, dice it and return meat to the soup (I always add more ham to it than the bone will have). Salt and pepper to taste, and then serve. It’s very hearty and a wonderful meal. It also goes well with a salad tossed in a strong vinaigrette.
A great legacy left by a man of power, almost forgotten in our history books. Though, like Humpty Dumpty, he fell, the difference is in his case the king had no desire to use his men and horses to put him together again.
The Beauty of Roots
The other day I was at a farmers produce stand. I had gone there to buy cabbage heads for making Sauerkraut. Having obtained these monsters of the Brassica family, I looked around at what else was in season and at their peak. That’s when I spotted them: Leeks. Beautiful, and the blanching must have been a good 18 in of their total length, little green. These were added to the cart, along with some beautiful Russet potatoes, chosen for lack of blemish.
Upon getting home, I set myself to making Leek and Potato soup. A very simple recipe, it is as good as your ingredients are fresh. The stock used was our homemade chicken stock, which is a ritual at our home. It came out wonderful, a fantastic accompaniment to salad, meat or great on its own. With this success I got to thinking (as I always do): What about the same thing as Leek and Potato soup, but instead use Shallots? It would be more like French Onion soup (due to the Shallots inherent stronger strength compared to the leek), and instead of beef stock, it would remain chicken stock.
My wife and I, wandering again at the farmers produce stand, saw them: 
Beautiful Shallots, waiting to be tested in my idea. I purchased about two pounds, got the rest of the produce we desired and headed home. I then set to making a Shallot and Potato soup.
First, I skinned the Shallots, then cut each bulb in half. This allowed for me to cut 1/4″ sections of the Shallot that would be like a strip, similar to the splitting of the Leek lengthwise, the cutting it in 1/4″ strips at a 90 degree angle to the lengthwise cut.
I had about 7 cups of shallots, which were place in a stockpot with 3 Tbls of butter. They were sauteed on low heat for about 15 minutes, or until tender. I cover the pot to trap the escaping steam, which helps in cooking them fully.
Be careful, one way to ruin this is to burn or brown the allium (Shallots, in this instance.). A light saute, till tender, that’s all. They will take a bit longer to saute than leeks, but not too much longer.
Next, I cut the potatoes into 3/8″ to 1/2 ” cubes. I made an equal amount of Potatoes to Leeks, so 7 cups. I did this as I sauteing the Shallots.
When the Shallots are done sauteing, add the chicken stock (8 cups) and the diced Potatoes. Turn up the heat to begin a simmer. I avoid boiling because I am dealing with delicate flavors that can be denatured or lost in a boil. As far as spices, in Leek and Potato, black pepper and salt are the only ones, and it is crucial as to how much of each you add. Since the Chicken Stock we make is unsalted, it may take more salt, but be careful. Add sparingly, according to your taste. Too much salt will make it, well, salty. Cook until potatoes are tender, but not falling apart, and you’re done.
I must say, I was pleasantly suprised at the outcome. Although they burned my eyes like onions while preparing, they lost a large amount of their strength after cooking. A little stronger than the subtle leek, but just as “good to the last drop”





