Pickle Soup with Corn

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pickle Soup with Corn

Ingredients

Chicken Broth - 2 qt
Canned Corn - 3.5 oz
Pickles - 2 pieces
Salad Potatoes - 4 pieces
Parsley - 1.4 oz
Carrot - 1 piece
Onion - 1 head
White Cabbage - 3.5 oz
Butter - 1 tablespoon
Salt - to taste
Green peppercorns - 3 pieces
Bay leaf - to taste
Sour Cream - 4 tablespoons
Herbs - to taste

Step by Step guide

Step 1

Wash, dry, and slice the carrot and parsley root into thin rounds. Peel the onion and chop it into thin strips. Melt the butter in a skillet and sauté the carrot, parsley, and onion until soft.

Step 2

Wash the cabbage and potatoes. Shred the cabbage into thin strips. Peel the potatoes and cut them into wedges. Drain the liquid from the canned corn. Peel the pickles, cut them lengthwise, remove the seeds, and chop them into strips or cubes.

Step 3

Pour the prepared broth into a pot, place it over medium heat, and bring it to a boil. Add the shredded cabbage to the boiling broth, bring it back to a boil, and then add the potatoes. Cook for about 10–15 minutes.

Step 4

Then add the pickles, sautéed vegetables, corn, and spices to the pot. If necessary, add salt. Cook the soup for another 10 minutes.

Step 5

Turn off the heat and let the pickle soup steep. Serve the finished soup in bowls, adding a spoonful of sour cream to each bowl and sprinkling with finely chopped herbs on top.