Pickled Cucumber Soup
Preparation time is 30minutes
Cook time is 1hours 30minutes
Total time is 2hours
Serve is for 10 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
10
- 6 chicken thigh fillets
- 1kilograms potatoes, peeled & diced
- 5 carrots, peeled & diced
- 2 medium brown onions, peeled
- 1 bunch fresh dill
- 1 1/2tablespoons vegeta stock powder
- 2 1/2liter water, cold
- 100milliliter thickened cream
- 560grams dill pickles, grated (including brine)
Nutrition per serving
1510kJ / 362Cal
1510 Kilojoules or 362 Calories
17% of daily energy intake*
Protein
4.2grams
Fat
4.0grams
Carbs
18.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A firm family favourite that brings back fond memories of my childhood.
Method
Step 1 of 6
Peel and dice potatoes and carrots.
Step 2 of 6
Finely grate pickled cucumbers. I used a food processor to do this.
Step 3 of 6
Place chicken thigh fillets, onions, potatoes, carrots, dill pickles (including brine) and fresh dill stalks in a large saucepan. Cover with 2.5 litres of cold water.
Step 4 of 6
Cover with lid & simmer for about 90 minutes. You may need to add a little more water, as it will evaporate slightly. At about 75 minutes into the cooking process, add 1.5 tablespoons of Vegeta stock powder (to taste).
Step 5 of 6
Just before the end of the cooking time, add about 100 ml of thickened cream to the pot. Stir the soup and bring it back to the boil. Your meal is ready.
Step 6 of 6
Ladle soup into bowls, garnish with finely chopped fresh dill and enjoy.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.