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  • Writer's pictureMichael Laxer

Zippy Pickle Soup

Zippy Pickle Soup- Adapted from a Ukrainian Pickle soup that my Dad, Greg used to make

Submitted by Natalie


-1 medium onion chopped

-2 carrots grated

-2 cloves of garlic, grated

-few sprigs of fresh or dried thyme

-4 bay leaves

-2 dried sage leaves

-3/4 cup washed pot barley

-1 TB olive oil- may need more

-1 leftover chicken (remove meat, chop and set aside for later) add carcass to simmer in the broth.

- 1 cup pickle juice

-3 full sour dill pickles (fresh from the deli if possible or we like Strubs) chopped.

-1 handful kale (any kind) ribs removed, shredded.

-1 bunch shredded dill (to add at the end of cooking) and for garnish

-1 tsp vegeta seasoning

-1 1/2 cubes chicken stock

-salt, pepper & cayenne pepper to season

-Lemon wedges

Saute the onion and shredded carrot in the olive oil until golden. Add the garlic, add the rinsed pot barley, saute for a few minutes more.

Make this in a fairly large pot, enough to hold approx 5L of water.

Add 5L of water to the simmering barley/veg mixture, add the stock cubes, vegeta, a few dashes of cayenne pepper, and a bit of black pepper. Add the stripped chicken carcass. Simmer for 45 minutes.

Remove chicken carcass. Remove sprigs of thyme and bay & sage leaves.

Add the pickles and juice, the chopped chicken & shredded kale and a bit more water: 1/4 - 1/2 cup if the consistency is rather heavy. Taste and adjust seasoning.

Simmer 5-10 mins and add fresh dill, reserving some for garnish. Squeeze a spritz of lemon into individual bowls of soup if a more tart flavour is desired. Serve with buttered, toasted, whole grain bread.

(This recipe originally appeared on The Left Chapter blog in January, 2018)



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