Soups
Pickle Bean Vegetable Soup
- 1-1/4 cups dry pea (navy) beans
- 6 cups water
- 1 can (13-3/4 ounces) beef stock or broth
- 1/4 cup dill pickle liquid
- 1 cup sliced celery
- 1 cup slivered cabbage
- 3/4 cup thinly sliced carrot
- 1/2 cup thinly sliced onion
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon marjoram
- 1/2 teaspoon basil
- 1-1/2 cups sliced dill pickles
- 1 can (28 ounces) tomatoes in juice
Rinse and sort beans. Place in large saucepot. Add water, bring to a boil and boil for 2 minutes. Remove from heat; soak 1 hour.
Drain beans reserving 2 cups liquid. Combine cooked beans and remaining ingredients.
Cover and simmer 1-1/2 to 2 hours adding reserved bean liquid as needed, and stirring occasionally until beans are tender.
Pickled Gazpacho
- 2-1/2 cups chopped fresh tomatoes
- 1 medium zucchini, sliced
- 1/2 cup sweet fresh cucumber pickles
- 2 tablespoons sweet pickle liquid
- 2 tablespoons chopped chives
- Dash oregano
In a blender or food processor, blend half of the ingredients until finely chopped. Pour into bowl. Repeat with remaining ingredients. Chill thoroughly.
Potato-Pickle Soup
- 3 medium white potatoes, pared (1 pound)
- 2 large zucchini
- 1 large stalk broccoli, stems trimmed
- 1 medium onion
- 1/3 cup sliced sweet pickles
- 2-1/2 cups chicken stock or broth
- Salt and pepper to taste
- Plain lowfat yogurt
Cut potatoes, zucchini, broccoli and onion into small chunks and place in a 3-quart saucepan. Add pickles and chicken stock. Cover; bring to a boil.
Simmer 20 minutes or until vegetables are very tender. Puree in food processor or blender in 3 to 4 batches. Return to pan and heat through, or serve cold.
Season with salt and pepper. Serve with a dollop of yogurt.
Sauerkraut-Tomato Soup
- 2 pounds sauerkraut
- 1 28 ounces can whole tomatoes, undrained
- 1 cup chopped onions
- 1 13-3/4 ounce can chicken or beef broth
- 1-1/2 cups water, or as needed
- Salt and pepper
- Plain yogurt or cooked shrimp for garnish
Drain sauerkraut well, reserving juice and about 1/2-cup sauerkraut for garnish.
Combine sauerkraut, tomatoes, onions and broth in stainless steel or Dutch oven. Bring to a boil. Cover and simmer over very low heat 2-1/2 to 3 hours. Add water as needed during cooking.
Season with some of the reserved sauerkraut juice, salt and pepper to taste. Garnish with cooked shrimp and sauerkraut or a dollop of plain yogurt and serve with Sauerkraut Rye Bread.