Tip: If looking for Polish pickles, be sure to buy ogórki kiszone (cucumbers in brine), such as those sold by the Polonaise brand. We do not recommend Polish dill pickles (ogórki konserwowe) for this dish. If substituting other pickles, use dill pickles that are low in vinegar.

About 6 cups vegetable or chicken stock

4 Veggie Box carrots, peeled and coarsely grated

Full share Veggie Box potatoes, peeled and cut into ½-inch pieces

1 Veggie Box celeriac, peeled and cut into ½-inch pieces

7 sour dill pickles (8 to 9 ounces) with 1 ½ cups brine from the jar (see Tip below)

3 tablespoons unsalted butter (or substitute oil for a dairy free version)

4 garlic cloves, finely chopped

3 dried bay leaves

Salt and black pepper

¼ cup sour cream, for serving (optional)

Chopped fresh dill, for serving (optional)

4 Veggie Box carrots, peeled and coarsely grated 1 Veggie Box celeriac, peeled and cut into ½-inch pieces 7 sour dill pickles (8 to 9 ounces) with 1 ½ cups brine from the jar (see Tip below) 3 tablespoons unsalted butter (or substitute oil for a dairy free version) 4 garlic cloves, finely chopped 3 dried bay leaves

Step 1

In a large pot, combine 6 cups stock with the carrots, potatoes, and celeriac. The vegetables should be covered with stock, so add more as needed. Bring to a boil over high heat. Cover and reduce the heat to medium-low. Rapidly simmer until all of the vegetables are fork tender, about 10 minutes. Reduce heat to low.



Step 2

While the vegetables are cooking, coarsely grate the pickles. You should have about 1 cup densely packed grated pickles. Melt the butter or oil in a small frying pan over medium heat until it starts to brown. Stir in the garlic and bay leaves, and cook until fragrant, about 1 minute. Add the grated pickles and reduce the heat to medium-low. Cover and cook, stirring once, until the pickles become softer, 8 to 12 minutes.



Step 3

Add the pickle mixture to the pot with the vegetables, along with 1 cup pickle brine. Taste, then season with salt and pepper. The soup should already be salty from the broth, pickles and their brine, so add salt carefully. Add up to ½ cup more brine if you want a more sour taste. Remove and discard the bay leaves.



Step 4

If using sour cream, temper the cream so it doesn’t curdle: In a cup, mix the sour cream with 1 to 2 tablespoons of cold water, stirring well after each addition, then repeat with 1 to 2 tablespoons of the soup. Add the tempered cream to the pot. Bring to a simmer and heat through, about 5 minutes. Taste and adjust seasonings.



Step 5

To serve, ladle the soup into bowls. Top with chopped dill and black pepper.