Pierogi with ground pork
Polish Recipes - Pickle soup
a great way to reuse leftover mashed potatoes from Thanksgiving!
Presented in a Bouillon Cup with Saucer
Prep time: 30 mins., Cooking time: 15 mins.
Makes about 20 servings
- 7-8 peeled potatoes, boiled, then mashed
- 1 pint heavy cream
- 4 T butter
- 2 C. diced onions
- 1 C. diced celery
- 1 C. diced carrots
- 2 Qts. beef broth
- 2 C. diced dill pickles
- 2 C. peeled, diced potatoes (unpeeled, if you want an earthier feel)
- 1 pint diced mushrooms
- 6 T fresh dill
- salt to taste
Before starting soup, blend peeled, boiled, mashed potatoes with 1
pint heavy cream until creamy. Set aside.
In a large stockpot, saute onions, celery, and carrots in 4 T. butter,
until onions just begin to turn translucent. Add beef broth, pickles,
and 2 C. diced potatoes. Boil until potatoes are just tender. Add
mushrooms, dill, and mashed potato mixture. Salt to taste, stir well
and boil for another 2-3 minutes until mushrooms are just tender.
Serve with fresh bread for a filling, hearty meal. Then take a nap
and watch some football!