Probiotics are very important for your health. A lot of people use pickled goods as they provide an excellent source of probiotics. Have you ever thought that specific way of cooking or certain food can boost up the level of good bacteria in your body? Did you know that you can make some cooked dishes of the pickled goods?
- 3-4 pickled cucumbers
- 2 small carrots
- 1 small parsley root
- a bit of parsley leaves
- 1/2 small leek
- 5 peppercorns of alllspice
- 2 bayleaves
- 1/2 cup of rice
- 2 cloves of garlic
- 4 cups of vegetable stock
- 1/4 cup of sour cream (optional)
- 1 tsp of chopped dill
- Bring to boil 4 cups of vegetable stock with carrots, parsley root, parsley leaves, leek, and rice
- Peel garlic, cut it up, add to stock and cook for 5 minutes
- Add allspace and bayleaves and cook for 15 minutes
- Meanwhile blend 3-4 pickles in the blender
- At the end of cooking (make sure all your vegetables are soft), add pickle puree into the soup
- Cook for another 5 minutes
- Add sour cream
- Sprinkle fresh dill on the top
- Enjoy it
When you buy pickled cucumbers, make sure they are in brine not in vinegar. In brine means that they are fermented in water and salt as that’s an old European recipe.
I have a small garden so I have my homemade pickled cucumbers. When I make this soup I tend to give a little bit of the “juice” as well. I know it is organic and have a lot of health benefits. You can try to do it, too.
You can substitute 1/2 cup of rice for 5-6 potatoes.
I use sour cream even though I am lactose intolerant but for this soup it seems to be perfect. I tried the coconut milk and coconut cream but it is generally on a sweet side so mixing with pickles doesn’t seam to be a great idea. But I will leave this choice for you.
It is a little bit pickley. Some people who hate pickles can eat this soup but you definitely need an acquired taste.