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 Israeli and Jewish - Pickle Soup
adapted from the molly goldberg jewish cookbook
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Description
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Ingredients
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- 5 Dried Mushroom
- 7 Cups Water
- 2 Medium Onion -- chopped
- 1 Clove Garlic -- chopped
- 1 Medium Carrot -- sliced
- 1 Bay Leaf
- 3 Medium Potatoes -- peeled and cubed
- Salt And Pepper -- to taste
- 2 Medium Kosher Pickles -- diced
- 2 Tablespoons Parsley -- chopped
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Directions
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soak mushrooms in water for 1 hour and drain. place in saucepan with water, onion, garlic, carrot and bay leaf. Bring to boil, then cover and cook over low heat for 1 hour. discard bay leaf. force through sieve. add potatoes, salt, pepper and pickles. cook over low heat for 15 minutes adding water if too thick. correct seasoning add parsley and serve.
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Serves
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4
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Time to Make
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0:00
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