Worried about what to cook today? 🤔🍽 We’ve got you covered! Try our delicious recipe for a traditional soup that’s full of flavor and comfort. 🍲❤️ Your family will love it! 👨👩👧👦💛 You can find the full recipe in the article below 👇📖
I used to avoid pickle soup. Something about it just didn’t click with me. It was too sharp, too unusual. But everything changed the day I tried a version made by a distant aunt—it was her own twist on the traditional recipe.
To my surprise, I loved it so much that I asked for the recipe on the spot. Now, I make this soup every month without fail. It’s hearty, flavorful, and absolutely comforting.
Ingredients You’ll Need:
200 g carrots
200 g onions
600 g potatoes
A generous portion of ribs (enough to make about 2.5 liters of rich broth)
150 g pearl barley
200 g pickles (the brined kind, not sweet)
1 tsp sugar
Whole black peppercorns
2 bay leaves
A splash of sunflower oil
Salt to taste (go easy—pickles are already salty)
Step-by-Step Instructions:
1. Start with the Broth:
I typically go with beef ribs, simmering them for around two hours on low heat to create a flavorful base. You can use your preferred method for broth-making. Once done, remove the meat from the bones and strain the liquid to keep it clear.
2. Toast the Barley:
Spread the rinsed and towel-dried barley in a dry skillet and toast it lightly until it turns golden. This step adds a rich, nutty flavor. Add the toasted barley to the hot broth and let it cook for about 20 minutes.
3. Prepare the Veggies:
Dice the onions and pickles into small cubes. Combine them in a pan with a teaspoon of sugar and a splash of water, then simmer over low heat for around 10 minutes. This helps mellow out the sharpness of the pickles.
4. Add the Potatoes:
Cut the potatoes into small chunks and add them to the pot with the broth and barley. Let them simmer for 10 minutes.
5. Cook the Carrots:
Grate the carrots and sauté them in a little sunflower oil until soft. Stir them into the soup.
6. Bring It All Together:
Add the reserved meat, bay leaves, peppercorns, and a pinch of salt. After 10 minutes, stir in the stewed pickles and onions. Simmer for another 5 minutes, then turn off the heat.
7. Let It Rest:
Allow the soup to sit for 15–20 minutes to let the flavors fully develop.
Serve with chopped fresh herbs if desired—and get ready to fall in love with pickle soup the way I did!
Want to add a little extra richness? A dollop of sour cream on top works wonders.
